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Sept 7th Podcast
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From Trotter’s Legacy to Your Table: A Culinary Tribute
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This month, *Body, Mind, and Spirit* pays tribute to the legendary Charlie Trotter, exploring his enduring legacy in fine dining while bringing that innovative spirit into everyday home cooking. Our episode blends heartfelt stories of tradition and celebration—including an interview with his son Dylan Trotter, where we see the echo of Charlie’s inventive spirit shining through in Dylan’s own passion and insights—with chef-inspired recipes that are approachable, flavorful, and designed to nourish body, mind, and soul. Join us on a journey From Trotter’s Legacy to your Table: A Culinary Tribute!
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These Trotter-inspired dishes are:
Healthy
Packed with fresh ingredients like veggies, proteins, and whole grains for balanced, feel-good meals that fuel your day.
Innovative
Reimagined classics with creative twists, like dessert tamales or bubbly sundaes, sparking joy and creativity in the kitchen.
Shared
These recipes encourage gathering around the table for connection, memorable moments and celebrations.
Join us on this culinary adventure—grab your apron and let’s celebrate legacy with every bite!
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Entrance to Charlie Trotter’s Restaurant
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You can feel the festive friendly atmosphere as you enter the restaurant and interact with the people that will service you this evening. It immediately raises you spirits and expectations for an elegant experience.
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Dylan Trotter Host for today’s Dinner
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Dylan is a chip off the old block in many ways as you meet him and experience the evenings events. It is in his DNA as they say with the infectious smile and his gift of organizing and communicating to everyone what tonight’s experience will be. And everyone joins in to elevate the energy and fun you will have, whether from the food or the drinks you will be served.
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Menu for Charlie Trotter’s 38th Anniversary Dinner
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Here is the menu from the Charlie Trotter’s 38th anniversary dinner celebration held on Sunday August 10th.
Attached is a copy of the menu from the opening day of the Charlie Trotter restaurant on Tuesday August 17th,1987. Link to Copy
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Main Floor Dining Room at 816 W, Armitage Ave.
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One of four dining rooms that contained 120 people on this festive evening.
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Appetizer
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Ramen Latte / Peaky Toed Crab Cannellini /Seaweed Donut with Santa Barbara Sea Urchin
Prepared by Chefs: Ryan Castelaz, Goeff Felsenthal, & Michael Rotondo
Paired with Lingua Franco Estate Chardonnay 2022
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First Course
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Heirloom Tomato Terrine with Chilled Tomato Consummé & Triple Grilled Cream Cheese
Prepared by Chef Geoff Falsenthal
Paired with Lingua Franco Bunker Hill Chardonnay 2022
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Second Course
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Duet of Monterey Bay Spot Prawns & Black Cod with Flavor of Cucumber Basil & Shiso
Prepared by Chef Michael Rotondo
Paired with Lingua Franco Sisters Chardonnay 2017
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Third Course
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Coconut Grits with Dashi & King Oyster Mushroom
Prepared by Chef Bill Kim
Paired with Lingua Franco Chers Amis Chardonnay 2021
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Main Course # 1
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“Chop” of Dry Aged Spanish Turbot with Summer Beans Six Ways & Beurre Rouge
Prepared by Chef Hiroo Nagahara
Paired with Lingua Franco the Plow Pinot Noir 2022
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Main Course # 2
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Piedmontese Veal Loin Finanziera with Sweetbreads & Australian Black Turffles
Prepared by Chef Michael Smith
Paired with Lingua Franco Mimi’s Mind Pinot Noir 2022
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Dessert
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Sweet Corn Tamales with Fable’s Molé & Plantain Flan
Prepared by Chef Andrew MacLauchlan
Paired with Royal Tokaji “5 Puttonyos ” 2017
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Trotter Chef Alumni Inspired Recipes
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Southwestern Open-Faced Dessert Tamales
with Caramel Topped Plantain Flans and Dessert “Mole” Sauce
Salute to Chef Andrew MacLauchlan from Coyote Café for this inspirational recipe.
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About the Recipe: The Southwestern Open-Faced Tamale is a celebration of culinary innovation. This dish takes the iconic tamale—reimagines it as an inviting, deconstructed dessert with modern flair. The open-faced husk holds a golden ribbon of cornmeal filling, served with caramel drizzled plantain flan and spicy chocolate chili mole sauce.
Recipe Inspired by: Chef Andrew MacLauchlan from Coyote Café.
Yield: about 6 servings, depending on portion size.
pdf for Copy of Recipe – Southwestern Open-Faced Dessert Tamales
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Simple Cucumber and Carrot Summer Salad
Chef Michael Smith shares a salad you could make your own.
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About the Recipe: The simplest combinations are the most satisfying and elegant. This salad combines carrots and cucumbers, sweet wine vinaigrette and is served on a bed of fresh baby spinach. The Rosé wine vinaigrette brings together a touch of tartness with the subtle sweetness of honey, It is so easy to make and the carrots and cucumbers can be prepared ahead of time. Nothing like a simple summer salad!
Recipe from cooking show, Chef at Home, by Chef Michael Smith.
For original recipe see:
https://www.food.com/recipe/chef-michael-smith-cucumber-and-carrot-salad-144023
Serves: 4
pdf for Copy of Recipe – Simple Cucumber and Carrot Summer Salad
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Crab Linguine
Highlights the crab’s rich, buttery taste.
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About the Recipe: Chef Rotondo says that this recipe is an easy one to make at home with your family. It lets the sweet, buttery flavors of the crab shine through. He remembers making fresh pasta at a very early age with his mom and how much this type of recipe brought his family together at the dinner table.
Recipe by: Chef Michael Rotondo, Executive Chef at the Coastal Kitchen of Monterey Plaza Hotel.
See: https://montereybayfisheriestrust.org/recipes/dungeness-crab-linguine
pdf for Copy of Recipe – Crab Linguine
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Peach Blueberry Bubble Sundaes
An over-the-top sundae with flavored tapioca pearls inspired by Chef Bill Kim.
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About the Recipe: Making bubble ice cream sundaes is a fun idea. Just combine vanilla ice cream, a lightly spiced blueberry peach sauce, and spoon on orange/lemon flavored tapioca bubbles. It even opens the door to letting your guests participate and design their own bubble sundae. Put a little magic in your menu, and say “Yes” to being a kid.
Recipe Inspired by: Chef Bill Kim, Food and Wine Magazine, July 2013.
Serves: 4
pdf for Copy of Recipe – Peach Blueberry Bubble Sundaes
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Lightly Spiced Lamb Sloppy Joes
A creative spin using lamb for this classic recipe was inspired by Chef Geoff Felsenthal.
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About the Recipe: Sloppy Joes, America’s beloved comfort food, deliver bold, satisfying flavors in every messy bite. A staple of school lunches, backyard picnics, and cozy family dinners, this sandwich is a timeless crowd-pleaser. Chef Geoff Felsenthal elevates the classic with ground lamb, smoked paprika, and dark molasses for a rich, distinctive taste. A thick, saucy filling bursts from tender potato buns, covered with melted sharp cheddar for a golden crust and juicy dill pickle rounds add a tangy crunch, creating perfectly balanced sweet and savory notes. With its easy prep and bold flavors, this Sloppy Joe is a go-to for quick dinners and picnic spreads.
Cooking Tips from Chef Geoff Felsenthal:
Listen for the sizzle as you put your ground lamb in a skillet. lf you don’t do that, the meat will sweat and have too much liquid.
- People say, “Don’t play with your food.” Geoff says, “play with your food (meat), that’s how you tell if something is rare, medium rare or cooked too much.”
- He serves sloppy joes in potato buns, providing a tender texture and complementing the rich sauce filling.
- This is an old comfort food presented in a new way.
- The flavors are marvelous – savory, smoky, tangy, and sweet.
- Geoff doesn’t like to put lots of ingredients in his recipes – it costs more and takes more time. However instead, he likes to create recipes that have a creative twist.
pdf for Copy of Recipe -Lightly Spiced Lamb Sloppy Joes
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Cauliflower Mac ’n’ Cheese
Believe it or not – it uses the entire cauliflower and kids love it.
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About the Recipe: Imagine mixing a whole head of cauliflower into your favorite mac ‘n’ cheese. Half of the cauliflower is puréed into the sauce, making it hard to believe it’s made with veggies. The rye bread topping, with an extra punch of cheese, adds a crispy touch that makes this dish a winner. You’ll be amazed at how delicious vegetables can taste!
Inspired recipe from: Chef Michael Smith shares some of his favorite vegetarian recipes from his new cookbook Farmhouse Vegetables.
https://more.ctv.ca/food/recipes/2023/the-social/09/cauliflower-mac-n-cheese.html
- Yidel: Serves 8 to 12
pdf for Copy of Recipe – Cauliflower Mac ’n’ Cheese
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Korean BBQ Sauce
Chef Bill Kim shares his family recipe for BBQ sauce that’s used in his restaurant.
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About the Recipe: The sweetness of this Korean barbecue sauce comes from brown sugar, kiwi, and pear, balancing the sharpness of onion, soy sauce, and garlic. Chef Bill Kim always gives credit to his mom for this recipe because she showed him how to make it. Over the years, he made some modifications but didn’t tell her. She still believes that he is using the same recipe that she taught him so many years ago.
Recipe from Chef Bill Kim. See: Korean BBQ: Master Your Grill in Seven Sauces, 2018, Ten Speed Press.
Yield: about 4 cups
pdf for Copy of Recipe – Korean BBQ Sauce
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