Tangerine chicken almond crepe

March 24, 2009 12:00:00 AM PDT
Tangerine chicken salad with mix greens wrapped in a toasted almond crepe. A nutrient-rich recipe with a sweet twist from Exec. Chef Anne Gingrass-Paik of Brix Restaurant in Yountville.

Recipe: Tangerine chicken salad with mix greens wrapped in toasted almond crepe


  • 1 Egg Yolk
  • 1/4 cup Tangerine juice
  • 1/4 cup Rice wine vinegar
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. Dry mustard
  • 1 Tbsp. Sesame oil
  • 1/2 tsp. Soy sauce
  • 2 Tbsp. Yogurt
  • 1 Cup conola Oil

Place above ingredients in a blender and mix Canola oil or shallot oil. Slowly add oil and season with salt and pepper.

Almond Crepes

  • 6 oz. Melted butter
  • 2 Cups Whole milk
  • 6 Eggs
  • 1.5 Cup All purpose flour
  • 1/2 Cup Almond meal

Combine all ingredients in a blender and allow to rest for 1 hour or overnight. Using a 10" tephlon pan, get the pan hot and spray with olive oil. Laddle 2 to 3 ounce of batter in the pan.Swirl the pan around to coat and cook on medium heat until golden brown. Flip the crepe over and remove from the pan to a plate and continue this process until the batter is finished. If you have extra crepes, place them between parchment paper and refrigerate or freeze for another time.


  • 2 Poached chicken breasts
  • 1 Tbsp. Olive oil
  • 1 Orange zest
  • Salt and pepper

Shred the chicken breast and marinade in olive oil, orange zest, salt and pepper.

For assembly:

  • 8 Cups Mixed greens
  • 1/4 CupToasted almonds- chopped fine
  • 1 Cup Karwaire sprouts or your other favorite sprouts
  • 2 Tangerine segments with pith removed and sliced in half
  • 3 Green onions - sliced thin

Toss the assembly salad ingredients with the vinaigrette and chicken to lightly coat the salad. Portion the salad between 4 crepes and wrap the crepes around the salad and place on the plates. Save some salad for garnish on top of the crepes and drizzle a little vinaigrette around the crepes.

3733 St. Helena Hwy
Yountville, CA 94558

About Anne Gingrass-Paik:
For more than 25 years, chef Anne Gingrass-Paik has been at the helm of some of the nation's top restaurants, crafting a personal culinary style that has earned her national accolades as well as devoted followers. Throughout her illustrious career, Gingrass-Paik has worn many hats: successful business leader, culinary innovator and role model for other female chefs, just to name a few. In addition, her long tenure behind the stoves at such legendary restaurants as Spago and Hawthorne Lane has established her as a culinary icon and mentor to some of the top chefs in California.

After graduating from the Culinary Institute of America, Gingrass-Paik journeyed west to cook under the tutelage of Wolfgang Puck at Spago. Working closely with Puck, she became the restaurant's chef de cuisine, where she was not only a presence behind the stoves, but also was responsible for planning daily menus, coordinating with farmers and purveyors, managing celebrity catering and testing recipes for Puck's best-selling cookbooks. In 1989, Gingrass-Paik was sent by Puck to open the groundbreaking Postrio in San Francisco. As co-executive chef, she created an innovative menu that set new standards for fusion cuisine by melding the flavors of America, China and Italy. She also further developed a passion for sustainable cooking, making weekly trips to Sonoma Valley and working closely with farmers to incorporate the freshest ingredients on Postrio's menu. Under her leadership, the restaurant was honored with a James Beard Award for "Best Newcomer."

Gingrass-Paik and her then-husband, David Gingrass, left Postrio in 1994 to open Hawthorne Lane in San Francisco's flourishing SoMa neighborhood. There, Gingrass-Paik honed a personal culinary style, using primarily organic ingredients to craft a menu that combined classic French technique with refined Asian flavors. The restaurant became popular during the dot-com years and beyond, attracting diners with its cutting-edge cuisine. In 2000, Gingrass-Paik opened Desiree Café, a labor of love that became the first public restaurant in the Presidio. The cozy restaurant, which food critic Patty Unterman called a "hidden jewel," focused on market-driven, sustainable cuisine and developed a devoted local following. Gingrass-Paik even collaborated with the Golden Gate National Parks Conservancy to establish green restaurant certifications.