Lark Creek Restaurant Group Seizes Summer with Wild Salmon & Rosé Month in August 2013

More than just color connects salmon and rosé – both are icons of summertime – and what better way to herald the carefree season than to offer the two side by side? Join selected Lark Creek Restaurant Group locations throughout August for a celebration of wild salmon and rosé wine. Lark Creek Restaurant Group chefs are preparing to savor summer by offering an array of sustainably-sourced salmon dishes, from cured salmon appetizers to grilled salmon filets, each complemented by peak-of-season local ingredients. To accompany, Group sommeliers have sourced a variety of rosés by the glass and bottle, from sparkling and crisp aperitifs to more full-bodied examples.

Examples of just a few of the wines featured throughout the month at Lark Creek Restaurant Group restaurants are:

  • Argyle Brut Rose, Dundee, Willamette Valley
  • Mumm Brut Rose, Napa Valley
  • Domaine Serene “R” Rose of Pinot Noir, Willamette Valley
  • Lioco “Indica” Rose, Mendocino
  • Domaine de Reuilly Pinot Gris Rose, Loire Valley, France
  • Abbaye St Hilare Rose, Provence, France

“Wild salmon is at its very best in August and our chefs have created dishes with the fish that pair perfectly with rosé wines, one of our favorite wines for the warmer months,” explains Culinary Director Adrian Hoffman. “Our Wild Salmon and Rosé month celebrates summer’s ideal match.”

Lark Creek chefs will work with wild, sustainably-sourced salmon, local King and fresh Sockeye and Coho from Alaska, to create a variety of delicious preparations, with a variety of selections on each menu, including:

Chef Alex Marsh of Yankee Pier Larkspur (415.924.7676):

  • Grilled Salmon with creamy mashed potatoes, baby spinach, and cherry tomato vinaigrette
  • Grilled Salmon Sandwich on a griddled brioche bun with spicy rémoulade, pickled red onion, butter lettuce

Chef Scott Ekstrom of Fish Story (707.251.5600):

  • Chilled Cucumber Soup with cured salmon and epazote
  • Salad ”Forestiere” with king trumpets, pea shoots, endive, fingerlings, poached salmon, and a white balsamic hazelnut vinaigrette

Chef Chad Greer of Lark Creek Blue (408.244.1244):

  • Cedar-Roasted Salmon  with spicy corn, black bean succotash, and lime butter
  • Chili Oil Miso Poached Salmon with shitake mushrooms, baby bok choy, jasmine rice, pickled ginger, and daikon sprouts

Chef/Partner Scott Wall of Lark Creek Walnut Creek (925.256.1234):

  • Pureed Brentwood Corn Soup with smoked salmon and dill
  • Griddled Salmon Cake with red watercress, shaved cucumber, and cilantro aioli

Chef/Partner Mark Dommen of One Market (415.777.5577):

  • Lightly Smoked Salmon “Mi Cuit” with a pasture egg, pancetta vinaigrette, and potato rosti
  • Grilled Salmon Caponata with nepitella

Chef/Partner Ismael Macias at LarkCreekSteak (415.593.4100):

  • Simply Grilled Salmon with salsa verde, micro cilantro, and lemon oil
  • Salmon Tartar with Persian cucumbers, taro chips, coriander, and habanero oil

Chef Heidi DiPippo of Lark Creek Grill and Yankee Pier at SFO (925.256.1234):

  • Salmon Salad with watercress, fregola, cucumbers, pickled onions, sauce gribiche, and fried capers
  • Roasted Salmon and Shell Pasta with Brentwood corn, chili flake, chive cream. lemon, and crispy kale

Chef/Partner Michel Dunn of Yankee Pier Lafayette (925.256.1234):

  • Grilled Sandwich with spicy rémoulade, pickled red onions, shaved romaine, and house made kettle chips
  • BBQ-Glazed Salmon with grilled heirloom tomatoes and sautéed spinach

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