I recently had the pleasure of cooking with Executive Chef Ashley James at the Four Seasons Los Angeles at Beverly Hills. We took over a poolside cabana and prepared a fresh summer salad with cooked farro, grilled veggies like corn and asparagus; we tossed in diced (English) cucumbers, tomatoes and topped it off with grilled shrimp. The dressing was light and really complimented the natural flavors of the veggies. It was a combo of cilantro, jalapeño, lime vinaigrette and salt and pepper all blended together. It was so much fun and the salads are delish, fresh, healthy and super fab. You HAVE to eat there (Cabana Restaurant), especially on a summery warm day (so basically any day of the year) Oh, and definitely order a Pina Fresca! Check out the clip below to see us in action. Happy Wednesday!
P.S. Stay tuned for Part 2, we make the Young Hollywood Salad!
P.P.S. Yesterday Chef Ashley James was on the Today Show!
P.P.P.S. He is the host of an AWESOME show called Cuisine Culture!