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16 recipes by Trey Foshee

• Molasses-Cured Pork Loin with Apples
• Mirabelle
• Marinated Olives
• Plum Puree
• Seared Tuna with Anchovy-Roasted Vegetables
• Sundance Mountain Bars
• Warm Lentil Salad with Mint-Marinated Feta
• Chilean Steak Salad with Sherry Vinaigrette
• Chilean Chicken Stew with Pumpkin and Wild Rice
• Ginger-Lemon Tea
• Foshee's Striped Bass with Caramelized Onion Sauce
• Grilled Escarole and White Bean Salad
• Roasted-Garlic Pizza with Bacon and Arugula
• Linguine with Salsa Cruda
• Gazpacho
• Jerusalem Artichoke Hummus with Spiced Oil

Background Trained at the Culinary Institute of America. Worked at La Folie, San Francisco; L'Orangerie and Röckenwagner, Los Angeles.

How he got into cooking "I needed to support my surfing habit."

Menu bomb Barbecued barracuda.

Favorite equipment Anything that's made of cast iron.

Mentor La Folie's Roland Passot. "He led by example; he was the first in and the last to leave."

Favorite place to eat Sushi Nozawa, Los Angeles.

How he got his name "My dad loved poker, so he named me Trey, for the 'three' card. Très fauché is French for very penniless; my dad had no idea I'd ever cook in a French kitchen."

Recipe tip If you can't find fresh morels, soak dried ones in water.

Won Best New Chef at: The Tree Room, Sundance, Utah