If you’re hungry this summer in the Biggest Little City—and let’s face it, who isn’t—you’ve got practically unlimited options to fill your belly. You could dine at one of our uh-mazing restaurants. Or, you could cook up a dish from a famous local chef. Here are 3 recipes to try this summer from 3 favorite local chefs. Bon Appetite!

Beer Can Roast Chicken With Peach & Tomato Salad

From Whitney and Josh Deri, Owners of Blend Catering

Beer Can Chicken

Yields dinner for 4
Prep time: 30 minutes
Cook time: 90 minutes



  • 1 whole air chilled chicken (you can find these at whole foods)
  • 1 can of beer
  • 1 tablespoon grapeseed oil
  • 3 tablespoon za’atar seasoning (or personal favorite)
  • Kosher salt and pepper to season
  • 1 baking sheet, lined with foil


  • 4-5 heirloom tomatoes
  • 2-3 peaches or nectarines
  • Fresh basil
  • Fresh tarragon
  • Olive oil
  • White balsamic vinegar
  • Salt and pepper


For Chicken:

  1. Pre-heat oven or grill to 475 degrees F
  2. Remove the wing tips from chicken, they will burn while roasting at such a high temperature
  3. Season chicken with oil, Za’atar, salt and pepper
  4. Open beer can, place inside chicken cavity, keeping the chicken standing up Image result for beer can chicken
  5. Set on baking sheet that is lined with foil. This helps prevent the juices from burning in the oven. (Pro Tip: you can put a little water on the baking sheet, this also helps the oil and juices not burn, about 1/4 cup is plenty.)
  6. Place chicken in oven and roast for 45 minute to 1 hour. If roasting on the grill it will take about an 1 hour to 1 hour and 20 min.
  7. You want the skin to be crispy and the meat to be pulling away from the drumstick bone.
  8. Since the beer will continue to steam inside the chicken after you are finished cooking it, let the chicken rest for at least 10 minutes before serving.

For Salad:

  1. Cut peaches & tomatoes into bite size chunks
  2. Slice basil and tarragon and toss with tomatoes and peaches
  3. salt and pepper to taste
  4. Use about ¼ cup C olive oil and 3 tablespoon vinegar, adjust as necessary to flavor preference


Pollo Asado

By Chef Clint Jolly, Chopped Restaurant Impossible Champion & Culinary Storyteller

Recipe from By Chef Clint Jolly, Chopped Restaurant Impossible Champion & Culinary Storyteller

Yields dinner for 4
Prep time: 45 minutes
Cook time: 45 minutes


  • 1 3.5 pound chicken, cut or split
  • Juice of 1 grapefruit, 3 oranges, 2 limes
  • 2 teaspoon Sea salt
  • 2 tablespoon pork lard
  • “Recado rojo”-
    • 4 tablespoon achiote paste
    • 1 tbs. dried Mexican oregano
    • 1 teaspoon Whole allspice
    • 1/2 teaspoon Peppercorns
    • 2 plump garlic cloves


  1. Toast allspice, peppers and oregano in dry pan until fragrant. Grind spices with garlic. Warm lard to liquid, mix all marinade ingredients using fingers to break up achiote and incorporate the spices.
  2. Marinate chicken 30 minutes.
  3. To cook, two options:
    1. Outdoor option: Best is over charcoal or wood fire. Semi direct heat, skin should be lightly charred. Baste chicken with marinade during cooking.
    2. Indoor option: Heat oven to 425. Heat cast iron pan on high heat. Sear skin side of chicken in pan. Flip and move to oven. Cook 20 minutes and baste with marinade, finish 10-15 minutes until 165 degrees internal temp.
  4. To serve, use charred fresh corn tortillas to pull chicken off bone and top with pickled red onion (cebollas encurtidos). A great red salsa, grilled red onions and fresh limes on the side.

Cebollas Encurtidos


  • 1 each Medium red onion, very fine julienne
  • 1 each Lime, juiced
  • ¾ cup Distilled vinegar
  • 1 each Garlic clove
  • ½ teaspoon Kosher salt
  • 1 each Bay leaf
  • ½ teaspoon Mexican oregano
  • ¼ teaspoon Ground coriander
  • ¼ teaspoon Ground black pepper
  • ¼ teaspoon Ground allspice


In small saucepan, bring all ingredients but onion to a boil and mix well. Pour spiced vinegar over onions and let sit 45 minutes in refrigerator.

Scallops and Bacon

From Chef Erika Pinto at chez louie


Serves 4


  • 4 cups chopped seasonal tomatoes
  • 4 cups watermelon chunks
  • 1 serrano chili, seeded and veins removed
  • 1 clove garlic
  • Juice of 2 limes
  • 1 pinch sea salt
  • 1/2 English cucumber, seeded and finely diced
  • Juice of 1 lime
  • 2 Tablespoons fresh mint
  • 16 1″ pieces pork belly, rendered
  • 8 seared sea scallops


  1. Puree tomatoes, watermelon, serrano chili, garlic and lime juice in a blender until smooth. Do not use too high of a speed so as to not break down watermelon seeds. Strain blended gazpacho through a fine mesh strainer into a container and chill for at least 2 hours before serving. It is best served 24 hours later.
  2. Combine cucumber, lime and mint
  3. Fill shallow bowls with warm pork belly and scallops, a spoonful of cucumber mint salad. Gently pour gazpacho around and top with black salt.