Secrets of a Restaurant Chef

* Brined Pork Chops with Soft Parmigiano Polenta * Sauteed Swiss Chard with Bacon

* Garlic Yukon Gold Mashed Potatoes * Herb Roasted Chicken * Roasted Beet Salad with Arugula, Pistachios and Shaved Pecorino

* Seared Wild Striped Bass with Sauteed Spring Vegetables * Meyer Lemon Curd Tart

* Peach Crisp * Roasted Leg of Lamb with Artichokes, Fennel and Red Bliss Potatoes

* Steamed Mussels with Spicy Red Pepper Aioli * Mixed Green Salad with Parmigiano Crisps * Warm Shaved Fennel with Pink Grapefruit

* Grilled Shrimp with Zucchini, Almonds and Panelle * Braised Spareribs with Fennel * Herb Spaetzle

* Grilled Salmon with Herb and Meyer Lemon Compound Butter * Stewed Lentils with Bacon and Herbs * Curly Endive Salad