"It's not just learning a new language -- but learning to write 
poetry in that language," says Octavio Becerra, executive chef and 
partner of Pinot Bistro in Los Angeles, of studying to be a chef. 
Becerra was planning a career as a commercial photographer when he met
chef (and future partner) Joachim Splichal. A decade later, he was 
nominated for the "Rising Star Chef of the Year" Award by the James 
Beard Foundation for his cooking at Pinot Bistro.
     Prior to the opening of Pinot Bistro, Becerra apprenticed at three 
Splichal restaurants, including Max Au Triangle in Beverly Hills. Later, 
he left to study in France and Spain.
     When he returned to the United States, he went to work with 
Splichal, and in 1990, one year after the opening of Patina, Becerra 
became chef de cuisine. It was during this period that he and Splichal
began planning Pinot Bistro, which was voted "Best New Restaurant" by 
Esquire Magazine and "Best Restaurant in the Valley" by the Los Angeles 
Times.


                    

                     *  Exported from  MasterCook  *

       Warm Crab & Fingerling Potato Salad w/Horseradish, Creme F.

Recipe By     : Octavio Becerra -- Pinot Bistro, LA, Calif.
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    fingerling potatoes -- assorted sizes
   8                    Red Bliss potatoes -- assorted sizes
   1      pound         Maryland lump crab meat
   3      ounces        cre`me fraiche
                        kosher salt
                        white pepper -- freshly ground
                        cayenne pepper
                        lemon juice
     1/2  teaspoon      prepared horseradish
     1/2  teaspoon      flat chives -- finely chopped
   3      tablespoons   shallots -- finely diced
     1/2  teaspoon      Italian parsley -- finely chopped
  12                    baby red oak lettuce leaves
     1/2  teaspoon      peppercress -- (a type of watercres
     1/2  teaspoon      onion sprouts
   4                    garlic blossoms -- optional

     Rinse and sort potatoes to uniform sizes -- small, medium and large
-- with smaller potatoes on top. In a large saucepan, cover sorted 
potatoes with cold water. Bring to a boil and simmer for approximately
35 minutes, or until potatoes are cooked through. Drain potatoes and 
allow to cool slightly, then slice.
     Pick crab meat clean to make sure no shells remain. Set aside.
     Season cre`me fraiche with salt, pepper, cayenne, and lemon juice 
to taste. Add horseradish, flat chives, shallots and parsley. Mix 
thoroughly, then gently add cleaned crab meat.
     Prepare last four ingredients (all for garnish) by picking through 
the herbs and lettuce, making sure they are crisp and clean.
     TO SERVE: Toss warm potatoes gently but thoroughly with the 
seasoned cre`me fraiche, crab meat and peppercress. Place some of the 
mixture in the center of each 12" dinner plate. Lay the baby lettuce 
leaves around the dish. Garnish with onion sprouts and garlic blossoms.



                   - - - - - - - - - - - - - - - - - -