Making a Dungeness Crab Salad

Dungeness Crab is nearing the end of its natural season, and this has been a good year for this crab. Not only is it a delicacy to eat, it’s at the top of the Seafood Watch list (Best Choice) for a sustainable fish. Chef Stu Stein demonstrates how to make Dungeness Crab salad with fennel [...]

The Vision: A Sustainable Restaurant (video)

Creating a restaurant from the ground up is an ambitious endeavor in itself. To base the theme of such a restaurant around locally produced food, good land stewardship, and preserving social tastes is even more grand. Stu Stein, owner of Terroir (pronounced, tεʀwaʀ, in French) shares his philosophy and vision. I was having coffee not [...]

Dungeness Crab and Fuji Apple with Curry Mayonnaise

Check out the related video story: The Vision: A Sustainable Restaurant Creating a restaurant from the ground up is an ambitious endeavor in itself. To base the theme of such a restaurant around locally produced food, good land stewardship, and preserving social tastes is even more grand. Stu Stein, owner of Terroir (pronounced, tεʀwaʀ, in [...]

Game Hen en Cocotte with Sweet Potato Bread

Check out the related video story: The Vision: A Sustainable Restaurant Creating a restaurant from the ground up is an ambitious endeavor in itself. To base the theme of such a restaurant around locally produced food, good land stewardship, and preserving social tastes is even more grand. Stu Stein, owner of Terroir (pronounced, tεʀwaʀ, in [...]

Cornmeal Fried Oysters with a Salad of Organic Greens and Lemon-Caper Aioli

Check out the related video story: The Vision: A Sustainable Restaurant Creating a restaurant from the ground up is an ambitious endeavor in itself. To base the theme of such a restaurant around locally produced food, good land stewardship, and preserving social tastes is even more grand. Stu Stein, owner of Terroir (pronounced, tεʀwaʀ, in [...]

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