Blog / Partners

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

Hilary Deutsch

Hilary Deutsch

December 30, 2015

Search
Recipes

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. 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Jeff Gurwin.

--

Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.