Chef Tim Wood, the big personality behind Woody’s at the Airport and Woody’s at Del Mesa, has so many great hookups in the local foodscape the original recipe read like this: “Step one: Call the Crab Man Dave, see if he's fishing halibut; Step two: Call [farmer] Dick Swank and Peter the Lemon Guy…”
It also involved expert skills (“Clean the halibut!”) and quantities better scaled for one of his restaurants.
For practical purposes, that version has been rendered more realistic for mere kitchen mortals, in terms of procurement advice and portions. Wood recommends MBFT favorite Robbie Ocean Fresh Seafood on Wharf Two in Monterey for the fish, Country Flat Farms for the lemons and Swank for the bell pepper.
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