“This dish has a distinctive flavor profile. It’s firm in texture and sweeter in flavor. I reinvented it based on a recipe from my grandmother, incorporating a crisp, refreshing slaw and sweet potato puree,” says Roy Khoo, Executive Chef of The California Club (Los Angeles, Calif.)
Santa Barbara spot prawns with roasted cashews and scallions, cabbage slaw and yuzu vinaigrette
Click here to view the recipe
As Editor of Club + Resort Chef, Joanna DeChellis has written dozens of profiles detailing the inner workings of food and beverages operations at clubs and resorts across the country. She’s penned award-winning articles about the many intricacies within food and beverage as well as culinary trends and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association and the Chef to Chef Conference. Prior to these roles, she was the Managing Editor of Club + Resort Business. Contact her at [email protected]
