Versatility is a key reason Chef Chris Kobayashi enjoys creating seasonal dishes showcasing seafood at Artisan Restaurant in Paso Robles, CA. Known for its regional American specialties, Artisan is the creation of Kobayashi and his brother Michael and is located in the heartland of California’s Central Coast wine region (www.artisanpasorobles.com).

"I just tried a new fish with a soft buttery flavor, a Japanese sea bass called Mero, which unlike Chilean sea bass, is not endangered", says Chef "Koby". "Bluenose Bass from New Zealand, as well as scallops are just a few of my favorite seafood choices -- for cooking as well as eating."

Chef Koby suggests that home chefs select seafood that looks clear and fresh, with no off-smells and no pooling of water to indicate thawing from a previously frozen state. "Fresh is always preferable to frozen, and if the vendor specializes in seafood, all the better."

Artisan Restaurant is currently featuring Dungeness Crab Cakes with caper-THYME aioli sauce and a popular Salmon entree served with a sauce containing PEPPERDEWS, a relative to the HABANERO. And just like the best PRODUCE choices are those FRUITS and VEGETABLES in their peak season, certain seafood choices are more plentiful at certain seasons.

Alaskan Halibut is one of Chef Koby’s recommendations for spring dinner parties. "Be careful that the halibut is from Alaska, and not California, because the Alaskan has a higher oil content which makes for better flavor. We’ve served it at Artisan pan sautéed with a fresh CORN polenta, WILD MUSHROOMS and SUGAR SNAP PEAS. We crust it with POTATOES to keep in the moisture of the fish."

Hawaiian Snapper is another excellent pick for Spring, served with a TROPICAL FRUIT sauce or simply pan-seared. "This is one that does well with a simple sauce and Asian flavors."

Chef Koby says he always looking forward to the first of May "when soft shell crabs come into season. They’re best fried lightly seasoned with bread crumbs or tempura batter. Try them atop a vine-ripened TOMATO salad!"

Large sizes of California STRAWBERRIES continue to be an excellent value this week. Serve them sprinkled with feta cheese and balsamic vinegar as a refreshing appetizer course.

BLACKBERRIES are another excellent BERRY value, delicious baked into cobblers and served with whipped cream.

CANTALOUPE MELON volume continues to improve as prices steadily decrease. Enjoy a slice as a breakfast or luncheon appetizer, a good source of beta-carotene.

Large sizes of HASS AVOCADOS are the most plentiful at moderate prices.

D’ANJOU and BARTLETT PEARS are in steady supply at reasonable prices. Peel and cut into ¼-inch slices and sauté with butter and sugar until caramelized. Serve with a sprig of fresh ROSEMARY and a dollop of sour cream.

FUJI, GALA and GRANNY SMITH APPLES are all in steady supply at moderate prices. Peel and dice, sautéing with olive oil, vinegar, RAISINS, GINGER, diced ONIONS, salt and pepper to create chutney for pork chops or chicken.

RED DELICIOUS APPLES from Washington State are an excellent value; add one to brown bag lunches or have them on hand as easy after-school snacks.

NAVEL ORANGES and Texas GRAPEFRUIT are the best value in the CITRUS FRUIT category this week, with LEMONS and LIMES at more premium prices than usual due to the fall-out from this winter’s freezing temperatures.

ATUALFO MANGOS are an excellent value this week, delicious enjoyed plain with a splash of LIME juice or paired with sliced STRAWBERRIES or PAPAYA over pound cake.

ROMA TOMATOES, a favorite for making fresh pasta sauces, are an economical value.

KIWIFRUTI is abundant, with economical prices reflecting the steady supply.

PINEAPPLE continues to be an excellent value from Hawaii.

THOMPSON GREEN SEEDLESS and RED GLOBE SEEDED GRAPES are in plentiful supply at reasonable prices.

RUSSET POTATOES are among this week’s best VEGETABLE values, great for baking or making French fries, served seasoned with CHIVES and GARLIC.

NAPA CABBAGE, milder in flavor than GREEN CABBAGE, makes a delicious salad when thinly sliced and tossed with RED, YELLOW and ORANGE BELL PEPPERS, GREEN ONIONS, DAIKON RADISH, SNOW PEAS, CHIVES and GARLIC in dressing blending LIME juice, sesame oil and soy sauce.

GREEN BEANS are in steady supply at moderate prices. Steam until tender, and then keep refrigerated to conveniently toss into salad creations.

LETTUCE prices are moderate to premium levels, with ICEBERG, BOSTON, GREEN LEAF, RED LEAF and ROMAINE all good choices for salad, along with iron-rich SPINACH and fiber-rich CABBAGE. Salad fixings in steady supply include RADISHES, CUCUMBERS, JICAMA, MUSHROOMS, SPROUTS, GREEN ONIONS and CELERY.

CARROTS are in steady supply at reasonable prices. Boil until soft, then puree, and use to create a baked soufflé topped with chopped WALNUTS.

PURPLE EGGPLANT is an excellent side dish choice this week. Slice into rounds about ½ inch thick, dust with flour, then sauté and serve topped with a medley of cooked ONIONS, TOMATOES, GARLIC and mozzarella cheese.

GREEN BELL PEPPERS continue in steady supply, with prices decreasing on sweeter-flavored RED and YELLOW varieties.

BROCCOLI and CAULIFLOWER are in good volume at moderate prices.

GARLIC from the Gilroy growing region is economical and plentiful.

Economical side dish choices this week include YUCCA, CHAYOTE SQUASH, ZUCCHINI and BROCCOFLOWER, a hybrid cross blending BROCCOLI and CAULIFLOWER.

Potted TULIPS, ORCHIDS and HYACYNTHS make fragrant Easter Holiday gifts. In cut arrangements, DAISIES, IRIS, CARNATIONS, SNAPDRAGONS and ALSTROMERIA LILIES are plentiful.

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