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Franey’s Farmers Market Finds
Lifestyle

Franey’s Farmers Market Finds

Need a little sunshine on these long winter days?  It’s time to hit the Santa Monica Farmers Market with Lumière Executive Chef Jason Franey!  Executive Chef Franey has built his impressive career around the country, including New York City’s Eleven Madison Park, where he spent six years working as Executive Sous Chef under acclaimed chef Daniel Humm. 

Now, Executive Chef Franey brings his talents to the West Coast where works with local farmers to source seasonal ingredients and then utilizes them in refined dishes which combine French technique with California style at Lumière.  Every week, Chef Franey will shop seasonal ingredients from his favorite farmers and bring us his recipes for at-home preparation.

This week, we spotlight the beautiful citrus from JJ’s Lone Daughter Ranch (@jjslonedaughterranch). Chef Franey loves buying product from this organic farm.  He states, “JJ’s Lone Daughter Ranch has exceptional varieties and quality of citrus. The different colors and sweetness of their citrus can brighten up winter days.”  Here is his recipe for Hamachi sashimi with JJ’s Lone Daughter Ranch citrus.

Hamachi Sashimi:

  • 90 grams Hamachi sashimi
  • 1 Oroblanco
  • 1 Mandarin
  • 1 Ruby Red Grapefruit
  • 1 White Grapefruit
  • 3 Kumquats
  • 1 Finger Lime
  • Wood Sorrel
  • Basil
  • 2 Radishes
  • 1 Pomegranate
  • Terre Bormane Extra Virgin Olive Oil
  • Terre Bormane White Balsmic Vinegar
  • Maldon Sea Salt
  • Yuzu Vinagerette

Yuzu Vinaigrette:

  • Yuzu juice  20g
  • Mandarin Juice 5g
  • Ruby Red Grapefruit 5g
  • Oroblanco Grapefruit Juice 5g
  • Terre Borman White Balsamic Vinegar 25g
  • Lime Juice 10 g
  • Yuzu Koshu 10g
  1. Take the top loin of fresh hamachi, cover with Diamond Crystal salt for 20 minutes, rinse and pat dry.
  2. Refrigerate the hamachi uncovered to dry out while prepping other ingredients.
  3. While the fish is being refrigerated, supreme citrus into pulp-free segments.
  4. Rinse and slice kumquats, lightly toss in Terre Bormane extra virgin olive oil and salt when plating.
  5. Cut finger lime in half and squeeze out the pulp.
  6. Lightly tear or use scissors to cut basil.
  7. Take flowers and leaves from wood sorrel and soak in cold water to ensure freshness.
  8. Lightly tear or use scissors to cut basil.
  9. Thinly slice one radish length wise, and slice other radish into coins with a mandolin, set aside in cold water to ensure freshness.
  10. Shuck seeds from the pomegranate.

Plating

  1. Slice Hamachi sashimi thickness (18 grams each), place on separate plate, brush with terre bormane extra virgin olive oil and place finger lime pulp on each piece of fish.
  2. 3 supremes each of all large citrus fruit (grapefruit and oroblanco).
  3. 5 supremes of mandarin
  4. Sprinkle pomegranate seeds on plate.
  5. Garnish with basil and wood sorrel.
  6. Garnish with kumquat slices tossed in olive oil and salt.
  7. 20 grams of vinaigrette spooned on and finished with 8gm of terre bormane extra virgin olive oil.
  8. Finish with Maldon sea salt.
  9. Enjoy!

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