Alaska Seafood Marketing Institute (ASMI)

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	Chef Jesse Ziff Cool Jesse Ziff Cool has been dedicated to sustainable agriculture and cuisine since the early 70's as a writer, restaurateur, spokesperson, consultant for eco conscious food service, waste management and social and corporate responsibility in the food industry. She is the author of 7 cookbooks, most recently, Simply Organic, Chronicle 2008. She is the founder of numerous restaurants in Menlo Park and on Stanford Campus, currently operating Flea St. Cafe, The Cool Cafe at the Cantor Arts Center, Cooleatz Catering and opening late summer of 2009, The Cool Café at Menlo Business Park. At her home garden and kitchen, Jesse works with Stanford's Department of Education inspiring Masters of Education Elementary School Teachers on how to build curriculum from the garden with a one pot, no recipe and 10 ingredient program. She is also involved in a project attempting to offer an organic, seasonal, healthy option to the menu for patients at Stanford Hospital. Besides her passionate involvement in the ever changing issues about healthy eating, she spends as much time as possible, gardening, cooking and eating with her mother, children and grandchildren. Display Full Bio Flea Street Café Why Alaska? "At my restaurants, we continue to support Alaskan fisheries because of their dedication to important issues with sustainable fishing and the environment. Knowing the people who grow, harvest and fish the ingredients we cook with is also paramount. Our direct connection to the Alaskan fishermen and women makes what we do more meaningful." ~ Chef Jesse Ziff Cool Simply Organic, by Jesse Ziff Cool, Chronicle Books (2008) Herb and Flower-Crusted Alaska Halibut Serves: 4 The herbs and blossoms coating this fish not only look spectacular, but also add a summery flavor to the light broth and peas beneath it. At Flea St. Cafe, we serve this over buttermilk-mashed potatoes, which is heavenly. Ingredients: 1/2 cup chopped fresh Italian parsley 1/4 cup chopped organically grown edible flower petals, such as calendula, nasturtiums, roses, onion, or chive blossoms 2 Tbsp. chopped fresh chives 2 Tbsp. tablespoons chopped fresh basil 1 Tbsp. chopped fresh oregano 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1.5 pounds wild Alaska halibut fillet, cut into 4 pieces 2 Tbsp. olive oil 1 cup chicken, vegetable, or fish broth 1/4 teaspoon saffron threads 2 garlic cloves, minced 1 pound fresh peas, shelled, or 1 cup frozen peas, thawed Preparation: In a shallow bowl, combine the parsley, flower petals, chives, basil, oregano, salt, and pepper. Place the halibut in the flower and herb mixture, pressing the fish to thoroughly coat both sides. Set aside. Heat the oil in a large skillet over medium-high heat. Add the halibut and cook for 4 minutes on one side. Turn over the halibut and pour in the broth. Add the saffron and garlic. Simmer for 5 minutes, or until the halibut is just opaque and the broth is reduced by half. During the last minute or so, add the peas. To Serve: Remove the pan from the heat. Place 1 fish fillet in each of 4 shallow soup bowls. Divide the broth and peas evenly among the bowls. Variation: Substitute salmon or any mild, firm fish fillet for the halibut. Whenever possible, try to buy line-caught, wild fish. Adapted from Simply Organic, by Jesse Ziff Cool, Chronicle Books (2008). 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