Debuting for the first time is our new “Cooking with Croce’s” series – just in time for San Diego Restaurant Week!
We will pick a dish from Ingrid Croce’s new cookbook, “Photographs and Memories – Recipes from Croce’s Restaurant & Jazz Bar”, every two months and Chef James Clark will show you how to prepare it.
Chef James will break each recipe down to several segments, to make it easy to follow from home.
After all individual segments have been posted, we will offer a video, of how we prepare the recipes from beginning to end.
This month, we will be showing you how to prepare our Grilled Swordfish with Mediterranean Green Olive Tapenade.
The first segment is all about the Green Olive Tapenade.
Make sure you subscribe to the Croce’s Restaurant YouTube Page to be notified when the next segment is available for viewing. You can also follow us on FB and Twitter for more information and additional segments.
Thank you to Great News for allowing us to use their kitchen to tape our segments.