Carl Ashurst
Carl Alan Ashurst has been in the food industry for the past 34 years, since the tender age of fifteen. Carl's career started off at a popular restaurant on the famous Canary Row in Monterey Ca called the Plaza Linda where after just a few short months his talents put him in the position of head Chef. From 1977 to 1978, after the closing of the Plaza Linda, Carl worked at Jack in the Box as shift manager until the opening of the Doubletree Inn. Carl was a major factor in the opening of the Monterey Doubletree Hotel. His expertise was so impressive He was selected to a special Task Force. These selected few were sent to open Doubletree's around the world. His work was so outstanding he received The Golden Key at the Dallas, St. Louis Tulsa, San Diego, and Santa Clara Hotels. Carl has won numerous awards for outstanding performance, including the highest honors "Employee of the Year" and "Manager of the Year". Carl has been highlighted on the Monterey Television Show and featured in the Monterey Magazine. He's been in countless Monterey newspapers and articles. Carl's been asked to teach a few cooking techniques at MP4 (Monterey Peninsula College) and the Emporium (now closed). He's also a constant supporter in the "Feast for Aids" and the feeding of the hungry. At work Carl was selected on the C.A.R.E. Committee (Care And Responsive Employees) and SHARE Committee (Safety Health Aide Responsive Employees). Carl's humble attitude, professionalism, and winning smile is the recipe that make him a favorite with the staff, management and customers. The Doubletree now the Portola Plaza Hotel where Carl works as the Executive Sous Chef
Website: www.portolaplazahotel.com
Email: carl@portolaplazahotel.com
Carl Ashurst's Delicious Crab Cakes (Serves 6)
2 tbsp. Mayonnaise
2 tsp. Worcestershire sauce
½ tsp. Fresh lemon juice.
1 tsp. Dry England mustard
¼ tsp. Seafood seasoning
2 tbsp. Red and green peppers, finely diced
1 tbsp. Finely chopped shallots, salt and pepper to taste
2 whole eggs, beaten
4 slices Mie de pain
1 tbsp. Freshley chopped parsley
22 oz Dungeness crabmeat, drained and cleaned
In a large bowl mix mayonnaise, Worcestershire Sauce, lemon juice, mustard, seafood- seasoning, red and green peppers, shallots, salt and pepper and mix with a whisk until smooth. Then add eggs, bread and cracker crumbs, parsley and fold into mayonnaise mixture. Now add crabmeat and mix together. Form little 1x1/2 oz. flat pancakes. Dredge lightly in flour and fry in vegetable oil until golden brown. Drain on a towel and serve with strawberry salsa (recipe below).
Strawberry Salsa
1/2 pt. Chopped strawberries
2 tbsp. Diced red onions
1/2 tsp. Cilantro
1 tbsp. Passion fruit Puree
1/2 Cup orange juice
1 tsp. Parsley, chopped
Slice all ingredients into evenly sized pieces and mix togeter in a medium sized serving dish.
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