Nothing is more calming or inspiring than the sea, and living in Santa Cruz, David is never far from one of his many muses.
In this episode, David takes the muscular abalone and transforms it into something soft and supple in one of his signature dishes, Abalone Porridge. A visit to Monterey Abalone shows how this creature gets its unique, briny flavor from a local seaweed diet. His time spent surfing inspires another signature dish, aptly named Tidal Pool, and time spent with good friend Eric Ripert highlights the simple elegance of sashimi.