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  • Deglazing the pan with a little wine white can excite the pyromaniac, like me.
    Photo by Joel Luks
  • The plated dish includes a generous helping of the toasted walnut-roasted redpepper sauce and drizzles of salsa verde.
    Photo by Joel Luks
  • A delicious creation, John Watt's technique is easily replicated in the homekitchen.
    Photo by Joel Luks
  • Carefully drizzling a little salsa verde, the plate is cleaned and finished withfreshly ground black pepper.
    Photo by Joel Luks
  • Roasting a red pepper is the first step in creating a silky toastedwalnut-roasted red pepper sauce.
    Photo by Joel Luks
  • Roasting a red pepper does not cook it through. For the toasted walnut-roastedred pepper sauce, the pepper is cleaned, cut and then sauteed with olive oil andgarlic.
    Photo by Joel Luks
  • Pan roasting the mushrooms makes this a quick and quite meaty dish. A generoushelping of parsley adds color. As chef Watt says, "This is much better thanturkey." I agree.
    Photo by Joel Luks
  • Oyster mushrooms add an earthy and robust element to the melange of wildmushrooms.
    Photo by Joel Luks
  • Executive chef John Watt carefully chooses local organic portobello and shiitakemushrooms for his Thanksgiving-inspired dish.
    Photo by Joel Luks
  • Although Prego's kitchen is rather cozy, the diversity of dishes including arather large selection of organic and local vegetables.
    Photo by Joel Luks
  • Although this step is optional, passing the toasted walnut-roasted red peppersauce through a sieve creates a silky almost mayonnaise-like consistency.
    Photo by Joel Luks
  • Chef John Watt teasing me with the finished dish. Can't you tell I was thrilled?

  • Chef John Schenk of Strip House
  • Hearty slices, more than one inch thick, are best when grilling at hightemperatures.
    Photo by Joel Luks
  • Chef John Schenk, coring gorgeous tomatoes, prefers beefsteak when available.
    Photo by Joel Luks
  • Seasoning is best done with high-end salt, freshly crushed black pepper and someolive oil.
    Photo by Joel Luks
  • Cleaning the grill is always important.
    Photo by Joel Luks
  • Smoking hot, try this at home.
    Photo by Joel Luks
  • At high temperatures, the tomatoes cook rather quickly.
    Photo by Joel Luks
  • Healthy grill marks are the sign of a perfectly cooked tomato.
    Photo by Joel Luks
  • The second side cooks faster than the first.
    Photo by Joel Luks
  • Re-season as some of the salt may have fallen during cooking. Add crushed redpepper or your favorite herbs if you like.
    Photo by Joel Luks
  • Though the tomatoes look great, Strip House is known for steaks