Chef Faz Poursohi

Faz Poursohi's success as a restaurateur is founded on his love of food and cooking acquired growing up in Tehran. His family took culinary matters seriously, laying their table with freshly baked breads and fruits and vegetables harvested from the family farm.

In 1974, while in the United States pursuing a degree in Systems Engineering at the University of Illinois, Poursohi began working for Rich Melman, quickly rising to a spot on Melman's Lettuce Entertain You management team. Moving to California in 1981, he joined Spectrum Foods in a similar capacity. In 1984, inspired by the Bay Area and its vast array of fresh produce, Poursohi ventured out on his own, opening Café Latte in San Francisco. The restaurant became an instant success, causing restaurant reviewer Patricia Unterman to note, "There is some kind of magic going on here, and it never seems to fail."

Two years later, Poursohi opened two more restaurants, one with highly successful corporate and special event catering departments, to his holdings. Faz Restaurant & Catering in Danville followed in 1991, featuring Faz's now signature wood-fired Mediterranean cuisine (including pioneering menu applications like grilled fresh avocado) and al fresco dining.

Faz's catering empire has since expanded to include locations in San Francisco, Silicon Valley and the East Bay. In January 2005, Faz Restaurant in San Francisco moved to an Embarcadero location, transforming into Tonno Rosso by FAZ. His latest venture reflects the hallmarks of Faz's success: a wood-fired grill and his innovative fresh Mediterranean cuisine.

Grilled Avocado with Jumbo Prawns

Ingredients:

Chipotle Aioli

  • 2 cups Mayo
  • 1 small green onion diced fine
  • 8 sprigs cilantro – leaves only – chopped
  • 2 Tbsp or 3/4 oz chipotle pepper juice or pepper
  • 1/4 cup Lemon Juice
  • 1 small clove garlic
  • touch of Salt & Pepper

Chili Lime Vinaigrette

  • 1 cup orange juice
  • 1/2 cup Raspberry Vinegar
  • 2 limes, juice of
  • 1 Tbsp sugar or more depending on tartness
  • 1 cup corn oil
  • pinch of crushed dry chilies
  • pinch of Salt & Pepper

Grilled Avocado

  • 2 ripe avocados skin on cut in half
  • Salt & Pepper

Method

To Prepare the Grilled Avocado:
Oil fruit side - Grill over hot coals or on grill pan, fruit side down, until nice grill marks appear. Turn over and grill skin side.
To Prepare the Baby Greens and Mango:
Toss 4 cups of baby greens with chili lime vinaigrette. Divide onto 4 plates
Dice 1 ripe mango - cut into ½".
To Prepare the Jumbo Prawns (butterflied):
Oil prawns slightly and grill over hot coals or use grill pan. Sprinkle with S & P.
Place grilled avocado half on tossed dressed salad greens, sprinkle with diced mango and place 2 grilled prawns opposite avocado. Fill center of avocado half with 1 Tablespoon of chipotle aioli. Garnish with wedge of lime.

Yield: 4 Servings

Source: Chef Faz Poursohi

» back to top
    Your Email Address:
    		 Your Friend's Email Address:

    < back