From Terra’s Table Book Page

From Terra’s Table

New American Food, Fresh From Southern California’s Organic Farms
By Jeff Rossman

FROM TERRA’S TABLE focuses on cooking seasonally with the incredible agricultural bounty — the many wonderful fruits, vegetables, herbs, and other produce — that thrives in Southern California. The book also profiles some of the area’s best organic farms, including Be Wise Ranch, Suzie’s, Sun Grown, Sage Mountain, Blue Heron, Tierra Miguel, Stehly, and Cunningham Organic Farm. Every recipe features both wine and beer pairings (created in collaboration with Karl Strauss Brewery) and some great regional wineries, including Fallbrook, Milagro, Hart, Orfila, and South Coast Winery. Jeff has long been dedicated to the idea that chefs not only have a responsibility to support local farmers, but that the relationship also benefits his restaurant and customers. “It’s all about supporting the local farmer, winery, artisan and fisherman. Choosing to buy locally not only supports the economy, but also enables us to have a lighter carbon footprint on the earth and get fresher, tastier products,” Jeff says.

As part of his passion for sustainable food systems, Jeff has joined forces with San Diego area school garden projects. He has worked for a number of years teaching cooking classes, and conducting school assemblies on nutrition and sustainability. FROM TERRA’S TABLE includes information and profiles of the work Jeff does with private groups and government agencies, such as the San Diego County Childhood Obesity Initiative, to foster the prevention and reduction of childhood obesity. “It all starts with the children and their food choices. It’s a proven fact that when kids grow things or make things they are more interested in them and they make better choices.”

FROM TERRA’S TABLE features 140 delicious and creative dishes, with beautiful full color photos accompanying each recipe. Here’s a taste of what you’ll find:

• Grilled cheese “toast” with mushrooms and roasted shallots
• Spring onion raviolis
• Avocado, crab, and corn fritters
• Roasted beet and watermelon soup
• Pumpkin bisque
• Roasted duck with cranberry goat cheese bread pudding
• Pork belly with fava bean ragout
• Butternut squash gnocchi
• Cunningham Farm–Citrus Seared Ahi with Avocado-Mango Salsa
• Chipotle skirt steak with fire roasted tomato sauce
• Karl Strauss amber lager braised short ribs

For dessert:
• Terra’s signature chocolate cigar
• Red wine caramel apple strudel
• Pumpkin crème brulee

To drink:
• Avocado daiquiri
• Buddha’s hand lemon basil martini
• Blueberry mojito

About the Author: Jeff Rossman

Southern California native Jeff Rossman moved to San Diego in 1975. In 1998, he opened Terra Restaurant and has been a part of the San Diego food scene ever since. Under Jeff’s direction, Terra has become well known for its “New American” cuisine and its ever-evolving menu that changes with the seasons. Jeff has built long-standing relationships with area farmers and purveyors and is dedicated to featuring the best local, organic produce that these farms can provide. Terra has earned consistent acclaim from Wine Spectator magazine, Zagat, and the Southern California Restaurant Writers Association, and has been recognized with many honors and awards from local media, including San Diego Magazine, The San Diego Union-Tribune, and San Diego Home/Garden Lifestyle magazine. Jeff has long been dedicated to the idea of giving back to the San Diego community. Over the years, he has become deeply involved in the issues of childhood obesity, school nutrition, and the promotion of local, sustainable, and organic food. He currently partners with a broad range of organizations, including many of San Diego County’s school districts, The San Diego Childhood Obesity Initiative, and the Farm to School pilot program. Jeff is president of Chef Celebration San Diego, a nonprofit group that raises money for chef scholarships, and is an active contributor to many charitable organizations, including Mama’s Kitchen, UCSD John Moore’s Cancer Center, Share Our Strength, and the American Liver Foundation. Jeff is also chef/owner of Pam Pam Café, Shalom Kosher Catering, and Terra Catering.