Recipes from Embers Restaurant at the Tenaya Lodge

Chef Dwayne McFann, from the Embers Restaurant located at the Tenaya Lodge, joined Kim and Jim in the Great Day Kitchen Wednesday morning to show us how to make a few delicious dishes straight from the restaurant menu.

Dungeness Crab Cakes with a Spicy Tomato Puree and Arugula Salad

Ingredients for crab cakes:

2.5 lb Lump Crab Meat
5 cups Mayonnaise
1/4 cup Dijon Mustard
1 1/4 cup Celery, Diced
2 1/2 cup Onions, Diced
1 tbsp Lemon Juice
1 tbsp Salt
1 tsp Pepper
5 cups Japanese Bread Crumbs
2 tbsp Whole butter

Ingredients for spicy tomato puree:

5 ea Fresh Tomatoes, medium size
2 ea Shallots
1 ea Jalapenos
1/2 tbsp Kosher Salt
1/4 tbsp Ground Pepper
2 tbsp Whole butter


For crab cakes, cut onions and celery to 1/8-inch dice, drain crab of any excess liquid and combine all items together in medium size bowl, check crab combination for seasoning and adjust if necessary. For Tomato purée, combine sweet shallots, tomatoes and jalapenos in butter over medium heat for 12 minutes or until items start to break down, remove and purée in food processor or blender. Assemble into 2 oz patties then bread outside of crab cake shortly before browning both sides in whole butter, about 3 minutes per side on medium heat. Place in the center of the plate, a fair amount of sauce on some of your favorite china, then from the sauté pan to the plate arrange two crab cakes in the middle and garnish with your choice of colorful garnish such as carrot strings or a small amount of baby greens. Yields 10 servings.

Seared Sea Scallops with Roasted Peaches, Curry and Local Honey


30 Sea Scallops
2 tbsp Olive Oil
1 tsp Crushed Red Pepper Flakes
Zest of 1 Lemon
1 1/2 tbsp Minced Garlic
1 to 1 1/2 tbsp Curry Powder
1 1/4 cups light Coconut Milk
2 tbsp Soy Sauce
2 tsp Sugar, or to taste
1/2 tsp Salt, or to taste
1/2 cup chopped fresh Basil Leaves


In a small bowl, combine the coconut milk, soy sauce, sugar, and 1/2 teaspoon kosher salt. Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add red pepper flakes, zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds. Add the coconut-milk mixture and bring to a boil. Cook until the sauce thickens slightly, 1 1/2 minutes. Add basil. Pour into a bowl.

After the Sauce has been prepared cut into sections 2 of the best peaches you can acquire. Heat a large sauté pan and after it has become hot add a small amount of olive oil, season the scallops and sear until golden brown on both sides, this is about 3 minutes a side. Remove scallop and set aside, add peach sections and sear for about 1 minute total and remove. Sauce the bottom of a plate and place peaches in a pattern and top with scallops. Garnish with lemon grass if so desired and adorn with local honey comb. Yields 10 portions.