At Lido at the Dolphin Bay Resort & Spa in Pismo Beach, executive chef Jacob Moss offers a warm pea salad as his homage to spring. It includes caramelized shallots and is served with Alaskan halibut.
At Lido at the Dolphin Bay Resort & Spa in Pismo Beach, executive chef Jacob Moss offers a warm pea salad as his homage to spring. It includes caramelized shallots and is served with Alaskan halibut. jjohnston@thetribunenews.com
At Lido at the Dolphin Bay Resort & Spa in Pismo Beach, executive chef Jacob Moss offers a warm pea salad as his homage to spring. It includes caramelized shallots and is served with Alaskan halibut. jjohnston@thetribunenews.com

How Lido's chefs use fresh peas in spring dishes

May 02, 2013 12:42 PM