Eye Candy: Spot Prawns with Artichoke Ravioli and Mint–Butter Lettuce Sauce

 

A top finalist at the Bocuse d’Or, Chris Mills takes his inspiration from many places: his global travels, his childhood on West Coast farms, and even the iconic American burger stand. At his recent Beard House dinner, guests experienced the best of this seasoned chef’s worlds with creative dishes like crispy Korean food truck cauliflower and octopus a la plancha finished with the very inventive (and a Beard House first!) octopus bacon. A real standout of the evening was Mills’ tender artichoke ravioli topped with sweet Tofino spot prawns and a velvety mint–butter lettuce sauce. One bite of this heavenly dish had us thinking beyond the salad bowl and into the wonderful world of warm, wilted lettuces. 

 

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On the Menu: November 14 through November 20

Walking up the Beard House back stairs Here’s what’s happening at the Beard House and around the country next week: Sunday, November 14, 6:00 P.M. Friends of James Beard Benefit: Pismo Beach, CA Enjoy breathtaking views of the Pacific Ocean while feasting on chef Evan Treadwell’s California coastal cuisine. Treadwell takes seasonal and local cooking seriously, changing the menu with each solstice and equinox and airing his regionally sourced creations with exciting and often little known Central Coast wines. Monday, November 15, 7:00 P.M. Taste of the NFL An all-star group of Texas and New York chefs is celebrating the 20th anniversary of Taste of the NFL, a nonprofit dedicated to fighting hunger whose founder, Wayne Kostroski, won our 2010 Humanitarian of the Year

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