Pan-roasted grouper with Tuscan spring ragu

March 26, 2009 4:43:21 PM PDT
A delicious home-cooked meal you can made in under 20 minutes! Arturo Moscoso, chef de cuisine at Peppoli at the Inn at Spanish Bay in Pebble Beach, shares this recipe.

Recipe: Pan-Roasted Grouper with a Tuscan Spring Ragu
Serves 4


  • 5 oz Grouper Filets (any flavorful white fish will work)
  • 3/4 Cup Beans, cooked (Italian Butter Beans, Cannelini, or White Beans all work)
  • 1 Slice bacon, homemade if possible, small dice (optional)
  • 1 Med spring onion, white and light green parts only, thinly sliced
  • 2 Med spring garlic, white and light green parts only, thinly sliced
  • 1 Cup raw fresh green asparagus, thinly sliced
  • 1 Bunch Spigarello (or Swiss Chard or Tuscan Black Kale), destemmed
  • 1 Cup Extra Virgin Olive Oil
  • 1 tsp. picked fresh spring thyme
  • 3/4 Cup fresh water
  • Kosher or Sea Salt to season


Sprinkle each fish filet with a pinch of salt, add 3T Olive Oil to a skillet, bring to a high heat but not smoking. Add fish to the hot pan and cook for 3 minutes, then reduce fire to low, turn filets and cook 2 minutes more, or until fish is done to your preference.

Meanwhile, add 3 T Olive Oil to another skillet. Add bacon, heat over a medium flame for one minute, then add onions and garlic and cook until they sweat, about 2 more minutes. Then add Beans, Asparagus, and the water. Cook for another 2 minutes until asparagus are cooked thru. Add a few pinches of salt, to taste.

Add Spigarello, mix thoroughly for 30 seconds, remove from heat. Add another tablespoon Olive Oil and mix to create an emulsion. Taste for salt and adjust as necessary.

Divide ragu into four portions, piled in the center of the plate, reserving extra liquid in the pan. Place fish on top of the ragu and top with a spoonful of the pan juices and a pinch of thyme.

Event: Food & Wine Festival at Pebble Beach
April 16-19th

The second annual Pebble Beach Food & Wine, April 16-19, 2009, will be a premier epicurean event on the West Coast bringing together more than 60 of today's most prominent chefs and more than 250 acclaimed wineries from around the world to entertain guests with an array of activities. Events will include once-in-a-lifetime wine-pairing dinners, cooking demonstrations, vertical tastings from some of the world's top producers, a sommelier challenge with blind tastings by master sommeliers, and two regional Michelin dinners featuring starred chefs from Los Angeles and San Francisco. Activities will take place at venues throughout the award-winning Pebble Beach Resorts, located along scenic 17-Mile Drive overlooking the Pacific Ocean. The four day event is a collaboration between Pebble Beach Resorts and the team of David Bernahl, a California luxury retail entrepreneur and food and wine enthusiast, and Robert Weakley, former food and beverage director at the Highlands Inn Park Hyatt Carmel and the former director of the Masters of Food & Wine.

The Chefs:
Pebble Beach Food & Wine will bring together some of the most important names in the culinary world to not only lead cooking demonstrations throughout the weekend but also join together in presenting an array of exquisite meals. Chefs participating in Pebble Beach Food & Wine include:

· Ted Allen, Food Network, "Top Chef"
· Mark Ayers, Pacific's Edge
· Michelle Bernstein, Michy's
· Michael Cimarusti, Providence
· Josiah Citrin, Mélisse
· Tom Colicchio, Craft,"Top Chef"
· Chris Consentino, Incanto
· Cat Cora, Food Network/"Iron Chef"
· Bill Corbett, Michael Mina
· Traci Des Jardins, Jardiniére
· Alex Espiritu, The Ritz-Carlton, San Francisco
· Mark Estee, Moody's Bistro & Lounge
· Dean Fearing, Fearing's at The Ritz-Carlton, Dallas
· Michael Ginor, Hudson Valley Foie Gras
· Christophe Grosjean, Aubergine
· John Hui, Pebble Beach Resorts
· Daniel Humm, Eleven Madison Park
· Jean Jojo, Everest
· Douglas Keane, Cyrus
· Thomas Keller, The French Laundry
· Hubert Keller, Fleur de Lys
· Christopher Kostow, Meadowood
· Michael Lomanaco, Porter House New York
· Michael Mina, Michael Mina
· Masaharu Morimoto, Food Network/"Iron Chef"
· Arturo Moscoso, Pèppoli
· David Myers, Sona
· Nancy Oaks, Boulevard
· Dave Pasternack, Esca
· Cindy Pawlcyn, Mustard's/Cindy's Backstreet Kitchen
· Jacques Pépin, Jacques Pépin Inc.
· Claudine Pépin, A Cook's Kitchen
· Ressul Rassallat, Club XIX
· Richard Reddington, REDD
· Michel Richard, Citronelle
· Eric Ripert, Le Bernardin
· Yoichi Saito, Roy's
· Ron Siegel, The Ritz-Carlton, San Francisco
· Joachim Splichal, Patina Restaurant Group
· Ben Spungin, Marinus
· Alex Stratta, Wynn Hotel
· Cal Stamenov, Marinus
· Rick Tramonto, TRU
· Craig Von Foerster, Sierra Mar
· Roy Yamaguchi, Roy's
· Sherry Yard, Spago

The Wineries:
Wine aficionados will recognize the wineries pouring at Pebble Beach Food & Wine as among the very best Old and New World producers. More than 250 jury-selected winemakers will interact with guests in a variety of settings that will include 20 different exclusive wine tastings of special vintages and rare wines; two Grand Tasting events offering more than 500 wines paired with delectable delights prepared by 25 leading chefs; wine-pairing luncheons and five-course wine-pairing dinners. Some participating wineries include:

· Antinori
· Au Bon Climat
· Barbour Vineyards
· Beaulieu Vineyards
· Bergström Winery
· Bernardus Winery
· Bond
· Chappellet Winery
· Chateau Haut Brion
· Chateau Margaux
· Chateau Montelena
· Chateau d' Yquem
· Clarendon Hills
· Cloudy Bay
· Cos D'Estournel
· Cristal
· Dolce
· Dr. Loosen
· Duckhorn
· Far Niente Winery
· Gaja
· Harlan Estate
· Inniskillin
· Jones Family Vineyards
· Kosta Browne Winery
· Lokoya
· Louis Roederer
· Marchesi Antinori
· Marston Family Vineyard
· Morgan Winery
· Paradigm Winery
· Penfolds
· Peter Michael
· Pisoni Estate
· Pride Mountain Vineyards
· Revana Family Vineyards
· Roar Wines
· Robert Biale Vineyards
· Schweiger Vineyards
· Screaming Eagle
· Shea Family Vineyards
· Sherwin Family Vineyards
· Silver Oak Cellars
· Spring Mountain Vineyard
· Talbott Vineyards
· Trimbach
· Verite
· Veuve Clicquot Ponsardin

Pebble Beach Food & Wine, through its partnership with the Monterey County Wine Educational Foundation, contributes to local charities including the Boys & Girls Clubs of Monterey County, CASA of Monterey County, and The Pebble Beach Company Foundation, which provides grants to local schools and cultural, environmental and athletic organizations.

Ticket prices range from $165 for a single event pass to $12,400, based on double occupancy, for a three-night stay with the VIP ticket package, which provides access to all events and exclusive after-hour parties with the chefs and winemakers. To purchase tickets to Pebble Beach Food & Wine, or for more information on ticket packages, visit or call 1-866-907-FOOD (3663).

The Inn at Spanish Bay
Pèppoli Restaurant
2700 17-Mile Drive
Pebble Beach, CA 93953
1 831-647-7500