Chef Adam Navidi
Chef Adam Navidi's Signature Catering is eponymous for a very good reason; Chef Adam has become a near legend in his own time on his home turf. An Orange County native, Adam spent most of his formative culinary years as a kitchen gypsy in California, Oregon and Washington. A precocious culinarian, Adam first enrolled in professional cooking classes at age 15, and put his skills to the test as a prep and pantry cook in the kitchen of a popular chain restaurant.
Lured by his sense of adventure and love of snowboarding, he moved to Colorado and then to eastern Oregon, following the snow and supporting himself by cooking in the kitchens of the best chefs along the way. Reaching Seattle, he studied at the Seattle Culinary Institute, interning at prestigious Seattle restaurants, including Watersedge. He returned to Bend and the country club circuit, but relocated back to southern California when he realized he missed his family and California's agricultural bounty and innovative cuisine.
Prior to starting his own business, Adam filled his resume with stints as a catering chef and as a student of Jean Louis Palladin, whose insistence on cooking with the seasons and the freshest ingredients became Adam's mantra. With the launch of Chef Adam Navidi›s Signature Catering ("Catchy California Cuisine") and his appointment as Fine Dining Chef de Cuisine at The Californian Restaurant in the Hyatt Regency Huntington Beach, Adam's cooking began attracting the attention of Orange County society and the local press. In 2004, OCMetro named him one of "10 Top OC Chefs Under 30," and the premier issue of Best of OC ranked him among the “Top 6 Chefs of OC.” This year, OC Homes featured his "black and white" catering menu in a feature on black tie dining. At The Californian, Adam follows his culinary star, blending freshness and imagination into spectacular and delectable dishes, like his whimsical California Avocado Surf 'n Turf.
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Surf and Turf, Chef Adam Navidi |
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Category: Entrée
Serves 12
Ingredients:
- 1 1/2 lb. rib eye, Kobe beef or prime grade, well trimmed, wrapped, frozen
- 1 1/2 lb. Dungeness crab meat
- Louie dressing (recipe follows)
- 6 each large ripe Fresh California Avocados, cut in half, peeled and seeded*
- Confetti vegetables (recipe follows)
- 4 1/2 oz. rainbow micro greens
- Toasted cumin seed oil (recipe follows)
- 1 1/2 oz. sea salt
- Louie Dressing
- Yield: 1 1/3 cup
- 4 oz. mayonnaise
- 1/2 tsp sriracha chili sauce
- 3 Tbsp. cocktail sauce
- 4 tsp. brandy
- 2 tsp. fresh chives, minced
- 2 tsp. lemon juice
- Salt and pepper, add to season to taste
- Confetti Vegetables
- Yield: 5/8 cup
- 1/4 each red bell pepper, 1/8" dice
- 1/4 each yellow bell pepper, 1/8" dice
- 1 1/2 Tbsp. shallot, finely minced
- 3/4 tsp. chives, finely chopped
- Toasted Cumin Seed Oil
- Yield: 3 oz.
- 3 Tbsp. cumin seeds
- 3 oz. canola oil
* A large avocado weights about 8 oz. as purchased
Instructions
- Louie Dressing Preparation
- In a small bowl whisk together all ingredients to form the sauce. Refrigerate until needed.
- Confetti Vegetables Preparation
- Mix all vegetables together and refrigerate until needed.
- Toasted Cumin Seed Oil Preparation
- Toast cumin seeds over low heat until the fragrance begins to release.
- Placed toasted cumin seeds and canola oil in a blender and puree for 1 minute. Cool.
- Strain through a fine strainer, reserve oil, discard pureed seeds.
- Per order:
- Slice frozen beef thinly. Use 4 each 1/2 oz. slices per plate. Cover the meat on the plate with plastic wrap and press into a circular shape. Refrigerate. As ready for service remove plastic wrap.
- Slice one half California Avocado thinly, lengthwise. Spread in center of the plate to form a bowl shape.
- Mix 2 oz. crab with 1 1/2 Tbsp. Louie dressing. Place in center of the "avocado bowl".
- Sprinkle 2 tsp. confetti vegetables and 1/3 oz. rainbow micro greens around the plate. Sprinkle with sea salt and drizzle with 1 1/2 tsp. toasted cumin oil.
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