Chefs of Santa Barbara

31 West at Hotel Andalucia
Ballard Inn
Beach Grill at Padaro
Bistro 1111 at the Radison Hotel
Café Buenos Aires
Citronelle
El Cazador
Epiphany
Holdren's Steak & Seafood
Lucky's
Miró at Bacara Resort & Spa
Olio e Limone Ristorante
Pizza Mizza Cafe
Quantum Restaurant & Lounge
Rodney's Steakhouse
at Fess Parker's Doubletree Hotel
Santa Barbara City College
Culinary School
Spiritland Bistro
The Taj Café
•••
El Encanto
Holdren's Steak & Seafood
Opolo Vineyard
P.J. Milligan
Tre Lune

Chef Scot Masters of Bistro 1111

7 oz. fresh ahi
1/2 c. macadamia nuts, chopped fine
1/2 c. panko breadcrumbs
salt and pepper to taste
1 c. egg-wash
1 oz. butter flavored oil

Put macadamia nuts and breadcrumbs in food processor. Pulse on high until coarse consistency, season with salt and pepper. Dip ahi into egg-wash, then crumb mixture. Cook on flat grill in oil until brown on both sides but still rare in middle.

Wasabi Burre Blanc:
1 oz. wasabi powder
water as needed
2 oranges, halved
2 lemons, halved
2 c. white wine
4 oz. granulated sugar
6 oz. shallots, chopped fine
salt and pepper to taste
1 lb. Butter, chilled and chopped

Add bit of water to wasabi powder to form paste. Add shallots, oranges, lemons, wine and bring to boil in medium saucepan. Simmer until reduced by half. Remove citrus. While on very low heat, whish in butter one piece at a time until sauce slightly thickens. Add sugar. Serve with ahi. Yield: 1 portion.

An interview with Chef Scot Masters:

Who or what inspired you to start cooking?
The art and science of cuisine intrigued my passion to cook.

What is your signature dish?
Macadamia crusted ahi with wasabi burre blanc.

What is your favorite seasoning?
My Cajun blend. It enhances just about anything.

What three ingredients do you always have on hand to cook with?
Fresh herbs, olive oil and garlic.

What is your most versatile cooking utensil or gadget?
My classic 10-inch chef's knife.

Who does the cooking at home?
Both my wife and I.

What drink would you recommend to accompany your recipe?
Cuvee Natalie.

What is your cooking motto?
Life is too short for bad food.

What is the greatest compliment you've received for your cooking?
1,500 people at last year's Dignitarios Days loved our seafood jambalaya.

Bistro 1111
1111 E. Cabrillo Blvd.
Santa Barbara
730-1111
www.bistro1111.com

Featuring a variety of California specialties from classic to cutting edge, with a lounge complete with big screen TV, daily happy hour and live music on weekends.

6:30 a.m.-10:30 p.m., Sun-Thurs (until 11 p.m., Fri/Sat)
$$-10-20

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