Thankfully, there are local aquaculturists who sustainably farm perfectly sized red abalone year-round. Executive Chef Todd Knoll likes to cook abalone low and slow, so the meat is approachably soft, but still has some textural bite to it. For a red abalone carpaccio, the shelled abalone are cooked sous vide for six hours at 180 degrees with Jordan Estate Extra Virgin Olive Oil, estate honey, ponzu and fennel pollen from our garden. Then, the abalone are chilled and frozen to allow for careful, thin slicing. Layered with Périgord truffle, the dish is finished with a brush of Meyer lemon-infused olive oil and limu seaweed collected from the Hawaiian island of Molokai.



Remove the abalone from the shell, and scrub the muscle. Place in a bag with honey, olive oil and ponzu. Vacuum seal the bag, set the sous vide machine to 180 degrees and cook for six hours. Chill and remove from bag. Freeze until abalone is solid (overnight is best). Slice into thin sheets and set aside.

To serve, layer the sliced abalone and truffles evenly between six plates. Garnish with a drizzle of Meyer lemon olive oil and limu seaweed.

For a similar presentation, substitute the truffe with layers of thinly sliced roasted beet and a drizzle of Périgord truffle oil.