"One thing I've learned as a chef is not to overfeed your customers—a food coma is very unpleasant," says Charlie Parker of Plum restaurant in Oakland, California. This salad of grilled spring vegetables feels just filling enough, thanks to the protein-rich quinoa and a puree of dates that are grilled first to soften them and intensify their natural sweetness.
To cook this seafood-and-chorizo paella, Pete Evans uses his grill as both a stovetop and an oven, simultaneously using direct and indirect heat. We've replaced his whole crab with jumbo lump crabmeat for simplicity's sake.
Pairing: Coriander-and-lavender-infused white ale: The Bruery Orchard White.