Photo Credit Eric Wolfinger

Photo Credit Eric Wolfinger

David Kinch is both a chef and a surfer. This dish, which he serves at his Los Gatos restaurant Manresa, is inspired by his frequent dips in the Pacific Ocean. He calls it “a winter tidal pool.”

In his book, Manresa: An Edible Reflection, he writes, “California’s tidal pools – with their waves moving over the crevices of rocky coastline, fill hidden pockets with water and marine life before retreating – are what inspire this entree, which evolves with the seasons and our imaginations.”

The dish, which requires five separate recipes before it explains how to garnish it (with “curled scallions, 8 to 10 mushrooms, and 5 to 6 pieces of nori”), is clearly not dumbed down for the home cook. Make one part of it, or all of it (if you can find the fresh abalone and foie gras), or just enjoy the scenery.

In his conversation with Good Food’s Evan Kleiman, he discusses inspiration and pushing boundaries. Listen to the full interview below; if you want more, check out this outtake in which he explains why he never sous vides proteins at Manresa.

 

 

 

 

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