Chef Cliff Pleau Of Seasons 52 Supporting Local Farms - New York News

Chef Cliff Pleau Of Seasons 52 Supporting Local Farms

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Seasons 52 Culinary Director Clifford Pleau has strong ties to California and its pioneering farm-to-table movement as exemplified by Wolfgang Puck and Alice Waters.

Early in his career, he worked with Bradley Ogden as executive chef at Lark Creek Inn in Northern California – the ultimate California farm driven concept that has become the core of his work and his philosophies about sustainability, seasonality, supporting local purveyors and bringing wellness-based menus to restaurants.



  • Select premium wild Alaskan Copper River salmon filets
  • Cedar planks – available at gourmet grocery stores
  • Soak cedar planks overnight in water

Ingredients for Marinade:

4 fresh salmon filets (6 to 8 ounces per piece, boneless, skinless)

2 tablespoons Dijon mustard

1 teaspoon malt vinegar

1 teaspoon soy sauce

1 lemon, zest and juice

1 tablespoon extra virgin olive oil (plus some for planks)

Combine ingredients above and lemon zest in a small glass dish

Coat salmon filets with marinade and allow to marinate for one hour

Sea salt and fresh ground black pepper to taste

  • Pre-heat oven to 475°F.
  • Remove cedar planks from soaking water.  Rub cedar planks with extra virgin olive oil.  Place salmon filets on cedar planks and season with sea salt and fresh ground pepper.  Roast salmon 8-10 minutes (depending on size of filets).  Serve with lemon and your favorite side dishes.

Serves:  4



Century City opened November 26, 2012 at Westfield Century City; Phone is (310) 277-5252

Santa Monica opens March 28, 2013 at 1501 Ocean Ave at the Palisades Promenade; Phone is (310) 451-1152 (Santa Monica will be the fourth Seasons 52 location to open in Southern California)

Information provided by Marguarite Clark Public Relations

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