Post image for Summer Smörgåsbord

The term smörgåsbord refers to a buffet-style table with a variety of dishes from which to choose. In Swedish, the word smörgås means “sandwich,” but we’ve put a lighter twist on things for this menu: Our summer smörgåsbord features refreshing dishes intended to stave off the heat. We’ve also kept our pairings very simple with inexpensive sparkling wines, as the palate seems to crave fruitiness and bubbles this time of year.

Light flavors and textures make this menu perfect for a summer lunch or dinner. For best results, dine outdoors!

Shrimp & Avocado Canapés
Roasted Asparagus with Tarragon Butter Sauce
Festive Fennel Salad
Silky Spring Beet Soup
Olive Oil Poached Sablefish with Citrus & Thyme
Fig Tart with Vanilla Crème Patissière


When it gets warm out, our palates naturally turn to white and sparkling wines for refreshment. With this particular menu, we recommend serving a less expensive Prosecco or Cava, as they are lighter and fruiter (less yeasty), and pair with a wider range of foods. We also see no need to serve expensive sparkling wines (i.e. Champagne), especially if you plan to invite a large group of people. Keep it simple!


For those curious about the meaning of mise en place, it is a French culinary term for “set in place.” If you have ever watched a cooking show, or been inside a restaurant kitchen, you will notice that next to the cooking area, things are set up just so. Ingredients, sauces and critical elements are ready to be used, whether pre-cooked, pre-chopped, or ready as a garnish. This kind of organized setup enables a cook to focus on the actual act of cooking itself without distraction. Our intention with this section is to use the same approach at home, enabling you to host your own special occasions with flair.


Fish: A Culinary Quandary

Fish are slippery little fellows — tricky to catch, clean and cook, and difficult to categorize and describe.

Olive Oil Poached Sablefish with Citrus & Thyme

The sweet taste and flaky texture of sablefish are complemented by its poaching liquid: wonderfully fruity olive oil.

CHIC196: Let’s Eat More Fish

Chef Wook selects, bones, fillets and cooks flounder meuniere.

Quick Bites Wales: At the Chippy

We have a taste of Welsh Faggots, Wales’ answer to Haggis, served with chips, gravy and mushy peas!

QuickBites Wales: Discovering Cardiff

We begin our discovery of Wales in the Capital city of Cardiff, which is LIVELY at night!

The Big Book of Fish & Shellfish

In 1994, seventy-five percent of all seafood was consumed in restaurants. That figure has steadily dropped to fifty percent today, which means there is more seafood being prepared in the home.

Quick Bites Scotland: Mhor Fish

Our kooky day with Chef Tom Lewis of Monachyle Mhor continues, as we pay a visit to his Mhor Fish location

Chef Mark’s Quick Bites: Honolulu Eating Tour, Pts 1 & 2

Melissa Chang takes me on a voracious eating tour of Honolulu! (Parts 1&2)

Chef Mark’s Quick Bites: Honolulu Fish Auction

Chef Mark gets up early in the AM for a peek into the Honolulu Fish Auction

“Four Fabulous Foolproof Fishes” Cooking class May 26th

Chef Mark’s cooking class series kicks off with 4 ways to cook fish!