Luis Zecena, Executive Sous Chef of The Los Angeles Country Club and C+RC 40 Under 40 honoree, says his Dry-Aged Ora King Salmon came about when he and other members of the club’s culinary team asked the question: “How can we take classic French flavors, combine them with a beautiful, dry-aged salmon, and give it that modern flair, using California’s local ingredients?”
“Filling the squash blossoms with ratatouille and the vibrant and herbaceous flavors from the sauce vierge really complements the salmon,” Zecena notes, “giving you a light, vibrant, and tasty dish.”
Plus, the club has a two-acre garden that suppliers a variety of produce and fresh herbs.
“Our identity is California cuisine,” says Zecena. “We are really focused on using our awesome local, fresh, and seasonal ingredients. … [But] our menu consist of blends from different regions of the world.”
Dry-Aged Ora King Salmon with Squash Blossom and Sauce Vierge
