This week’s recipe was “nicked” from chef Chris Blinde of The Yard, Santa Monica. The Yard is a new neighborhood “gastropub” in Santa Monica, Calif., serving gourmet bar food and small plates in a refined yet relaxed setting.
The Yard’s menu focuses on fresh, seasonal produce from farmer’s markets. The small plates encourage sharing and community, cornerstones of the restaurant's philosophy and design. A long community bar runs through the center of the venue, which is becoming a hip hangout for locals and visitors alike.
Sean Norris and Jeff Decker, owners of The Yard, bring more than 30 years of collective experience in the restaurant business to this new venture. It combines the best features of the tapas bars of Spain, the gastropub phenomenon of England, and menu items influenced by Californian “fusion” cuisine such as lobster enchiladas with creamy cilantro sauce and tempura shrimp with sirachi sioli. Be sure to stop by the community table for a tapas or two or dinner before a stroll on the Santa Monica Pier.
The Yard also supports the arts by holding regular screenings for local filmmakers. On July 19, it will participate in an arts festival called Glow. Inspired by the Nuit Blanche, a yearly all-night cultural festival in Paris, Glow will feature commissioned works by artists — and The Yard’s location makes it the perfect place to relax and refuel during the festivities.
About the chef
Chris Blinde hails from Washington, D.C., though he spent much of his childhood in various areas around the world. That early exposure to different cuisines has had a big influence on his style of cooking.
Although Blinde is essentially self-taught, he has had the good fortune to work with a number of extremely talented chefs: Most recently, he worked under Samir Mohajer at Rustic Canyon in Santa Monica. He lists Thomas Keller, Marco Pierre White and Heston Blumenthal among his influences.
Santa Monica, CA 90401
Pan-roasted halibut with cherry tomato, basil sauce is served at The Yard for $24. This recipe makes one restaurant serving.
Pan-roasted halibut with cherry tomato, basil sauceChris Blinde of The Yard
1 restaurant serving
Heat half the oil in a small sauté pan.
Add the garlic and sweat at low heat.
Add the tomatoes and cook until soft.
Add the white wine and reduce until absorbed.
Add the chicken stock and pesto. Reduce until thick.
Reduce the heat and add the butter.
Season with salt and pepper to taste.
Preheat an oven to 375 degrees.
Season both sides with salt and white pepper.
Heat a pan on high heat.
Add the remaining oil to the pan.
Place the filet in the pan, presentation side down.
Cook for 2 minutes on high heat.
Flip filet and place in 375 degree oven for 4 minutes.
Wash and peel the potatoes.
Boil the potatoes in salted water until tender and drain.
Heat the cream over low heat.
Add the butter to cream. Heat until butter is melted.
Add the cream and butter to potatoes.
Whisk the potatoes until smooth.
Season with salt and pepper.
Place mashed potatoes in center of plate.
Place the halibut filet on top of the potatoes.
Pour the sauce over the halibut and enjoy!
250779966048102693539804halibut filet6ounce6 oz halibut filetcherry tomatoes, halved2ounce2 oz cherry tomatoes, halvedbasil pesto1teaspoon1 teaspoon basil pestochicken stock0.25cup1/4 cup chicken stockwhite wine1ounce1 oz white wineunsalted butter1teaspoon1 teaspoon unsalted butterminced garlic0.25teaspoon1/4 teaspoon minced garlic1 tablespoon olive oilSalt and white pepper to tasteyukon gold potatoes22 Yukon Gold potatoesunsalted butter2tablespoon2 tablespoons unsalted butterheavy cream0.5cup1/2 cup heavy creamSalt and white pepper to taste
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