Chef Mark Sylvester

'Til We Eat Again

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Mussels en Provence

July 25, 2015 By Mark Sylvester

At our last Gentlemen's Dining Club we focused on the South of France and created a dish inspired by Julia Child, a former Santa Barbara resident. Moules en Provence. At today's Farmer's Market in Santa Barbara there were fresh mussels from Hope Ranch which inspired me to make the dish again as it was extremely tasty the first time. I also found some Green Garlic at a small stand run by a ...

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Jasmine Scented Strawberry Lemon Bars – Gluten Free

April 15, 2019 By Mark Sylvester

Jasmine Scented Strawberry Lemon Bars - Gluten Free   Print Prep time 25 mins Cook time 60 mins Total time 1 hour 25 mins   I'm in love with Lemon Bars and have been playing around with a basic recipe for the past several months. I think ...

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Vegan Cream of Mushroom Soup

June 8, 2017 By Mark Sylvester

People tell me that this is their favorite soup that I make. I'm always thankful, then ashamed to say how easy it is to make. "Yeah for you," they say. This recipe is foolproof and yet has multiple ways to jazz it up if you wish. Vegan Cream of Mushroom Soup ...

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Roasted Root Vegetables

December 30, 2015 By Mark Sylvester

This is a great way to cook a large batch of root vegetables easily and with not a lot of prep. Feel free to add more variety or add more of your favorites to this blend. Roasted Root Vegetables   Print Prep time 30 mins Cook time 60 mins Total ...

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Real Men Make Quiche

November 2, 2015 By Mark Sylvester

There was a book in the '80s called Real Men Don't Eat Quiche. Ok. Back then, real men made quiche. I was one of those guys. Starting at the long-defunct Santa Barbara restaurant, The Presidio Cafe, I made 50+ quiches a day from this basic recipe. I've never printed it ...

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