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Santa Barbara Prawns with Crab Purse
8 each large Santa Barbara prawns

Chef Jesse Olsen of La Marina at the Four Seasons Biltmore
Chef Jesse Olsen of La Marina at the Four Seasons Biltmore

8 oz. Dungeness crab meat, cleaned
4 each large basil leaves finely julienne
1 tsp. chives, finely chopped
2 oz. lobster stock
1 tsp. canola oil

For the crab filling:
Crab meat, chives, basil and lobster stock, season to taste. Scoop about two ounces of filling in the center of each crepe. One by one, fold in each edge of the crepe over the filling, to form a round pocket

Crepes: (will make 5 to 6 crepes)
1/2 cup of all-purpose flour
1 large egg
1/2 cup milk
1 1/2 Tbs. unsalted, melted butter
1 tsp. chopped chives
In a mixing bowl place the flour and salt and make a well, whisk the egg and milk together and pour it into the well. Mix the flour and egg mixture together and add the butter & chives to the batter. Heat an 8" non-stick pan over medium heat. Spray with a non-stick spray, then use a one-ounce ladle to pour in the batter. Rotate the skillet in circular motion to cover the bottom of the pan evenly with the batter. Cook for 30 to 45 seconds each side.
To complete:
Preheat the oven to 350 degrees. Cover and heat the crab crepes in the oven for eight to ten minutes. In a hot pan, sauté the peeled prawns for two minutes each side in oil until golden brown and place on top of the crepes. Garnish with micro greens or herbs. Serves 4.

An interview with Chef Jesse Olsen:

What is a typical day in the life of a chef?
Before I go to work, my mind runs through the previous day, and with that in mind, I'm thinking of what needs to be done for the current day. I try to get my daily tasks worked out in my head so I can go into work with a plan I can follow. Throughout the workday I am a manager, teacher and Chef with my co-workers.

What ingredient do you use in the majority of your dishes?
That really changes with the availability of the products that are at the peek of their season. For the most part, I use onions, celery and carrots.

What's your view on the Atkins Diet? And what meal would you prepare for someone on that diet?
The concept of the diet has been around for many years. I feel that people's bodies are different, and if they feel they should lose weight, they should look at their own personal eating habits first. Being that the Atkins diet is popular right now, I'd infuse the raw diet into the mix. It's about changing common items and presenting them in new ways to the customer. Keep them excited about eating, yet keeping within their dietary guidelines.

Who's your favorite chef besides yourself?
I have a lot of respect for Marcus Samuelsson. He has redefined Scandinavian cuisine and made it hip and exciting.

What three items will always be in your refrigerator at home?
Sriracha chili sauce, onions and cheese.

What is your favorite dessert?
I've always enjoyed cheese and fresh fruit for dessert.

What is your favorite beverage?
Our bartenders in the La Sala lounge are always trying out new ideas and concepts. They have a great Pomegranate Mojito and a Bloody Mary. Great flavors and presentation are key to making a great drink.

La Marina (in the Four Seasons Biltmore)
1260 Channel Drive
Santa Barbara
(805) 565-8238
www.fourseasons.com/santabarbara
jesse.olsen@fourseasons.com

Panoramic ocean views enhance La Marina, Santa Barbara's only Four Diamond restaurant, which features seasonal California cuisine with an international flair. Wine Spectator Magazine recognized La Marina as having one of the most outstanding restaurant wine lists in the world. All this, combined with world-renowned Four Seasons service, and you have Santa Barbara's finest dining experience.

Tues. - Sat. 6:00 p.m. - 10:00 p.m.
Formal, $$$




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