Recipe by Rick Vach
Longboard Café
Ingredients (makes 4-6 tacos):
1 lb jumbo lump crabmeat
6-inch soft flour or corn tortillas (4 to 6 total)
½ lb applewood smoked bacon, cooked and chopped coarsely
6 oz romaine or iceberg lettuce, chiffonade cut
2 to 3 ripe Roma tomatoes, diced
6-8 oz orange-saffron aioli (recipe follows)
1 tsp butter or canola oil
Pinch salt &

Recipe by Chef Carlos Rubio, Catch 54
Photo by Grant L. Gursky
Ingredients2 cups heirloom cherry tomatoes2 ears of corn, grilled1 small shallot, shaved¼ cup English cucumber, shavedThymeParsleyBasilSalt and pepper to taste
Brown sugar vinaigrette¼ cup EVOO¼ cup apple cider ¼ cup brown sugar
InstructionsCombine all ingredients in a bowl. Sprinkle tomato mixture; add salt and pepper.

Recipe by Chef Andrew Feeley, Bluecoast Seafood Grill and Raw BarContributing chef to this feature: Doug Ruley, VP and corporate chef, SoDel Concepts
Photo by Grant L. Gursky

INGREDIENTS:
FOR COLOSSAL CRAB CAKE½ lb fresh crab claw meat½ lb fresh colossal crabmeat¾ cup mayonnaise¼ cup fresh, ground bread crumbs1 egg, beaten1 Tbsp yellow mustard1 pinch Old Bay1 oz vegetable oil
FOR CREAMED CORN3 ears fresh,

Over Wild Mushroom Risotto,
Asparagus & Baby Carrots and Truffled Corn Sauce
Recipe by Chef Colby Hill, Longboard Café Serves 8-10
INGREDIENTS:•  Fresh white-fish catch (grouper, flounder, halibut, rockfish, barramundi, etc.)•  Wild mushroom risotto•  Truffled corn sauce•  Grilled asparagus•  Baby carrots
FOR THE RISOTTO:•  2.2 lbs Arborio rice•  1 lb butter•  1 medium white onion, diced in ¼-inch pieces•  2 cups sliced mushrooms (crimini,