Chef-of-the-near-future Scott Turbee
Terra Restaurant, 2006 St. Helena, CA
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Scott hard at work, Terra Restaurant,
St. Helena, Napa Valley. 2006  |
Scott Turbee Della Fattoria 2007 Baking and Pastry 2007 |
Himatchi
tartare amuse bouche
with yuzu tobiko, hijiki, ponzu,
spicy lemon ginger vinaigrette and
pickled Japanese cucumber (Scott Turbee):
with yuzu tobiko, hijiki, ponzu,
spicy lemon ginger vinaigrette and
pickled Japanese cucumber (Scott Turbee):
Tuna tartare (Scott Turbee):
Tuna tartare close-up:
Duck rillette (Scott Turbee):
Hamatchi (Scott Turbee):
Fois gras terrine (Scott Turbee):
Pan seared scallops with lentils (Chef Ron Gentile):
Duck rillette (Scott Turbee):
Hamatchi (Scott Turbee):
Fois gras terrine (Scott Turbee):
Pan seared scallops with lentils (Chef Ron Gentile):
Unagi salad (Scott Turbee):
A sunny side-up quail egg soon to be paired with
a toasted round of brioche (Chef Ron Gentile):
Scott as a young lad:
San Miguel de Allende, Mexico
Food adventures with Mexican friends
at Grandpa's house (Casa Escondida)
Age 4
Age 11, eating actual chicken fingers - with hot sauce!
Age 13
