Chef James Boyce


A classically trained, 20-year industry veteran and honors graduate of the Culinary Institute of America, James Boyce describes his approach as "a modern French style with California influences." Boyce began his career at New York's venerable Le Cirque. He joined Montage Resort & Spa as executive chef of Studio after running all operations at The Phoenician resort's acclaimed Mary Elaine's in Scottsdale, where helped that restaurant attain world-class status. Under his direction, Mary Elaine's earned Five-Star status from Mobil Travel Guide, a Five Diamond designation by the American Automobile Association and Wine Spectator magazine's Grand Award. He has earned a variety of prestigious awards including an Award of Excellence from Wine Spectator and has been featured in numerous publications including Bon Appetit.

Boyce's passion is redefining the classic dishes of the master chefs for today's sophisticated palette. His award-winning style is also characterized by its rich, robust flavors artfully enhanced by the region's fresh, healthful ingredients which are especially evident in his featured recipe.
 

Citrus-Marinated Spider Crab Filets, Pink Grapefruit And Toasted Capers

Ingredients:

1 pound Spider crab meat (picked free of shells)

  • 2 teaspoons of olive oil
  • 2 teaspoons of chopped chives
  • 1 avocado
  • 1 lemon
  • ¼ cup capers
  • 1 each pink grapefruit (sectioned)
  • 1 each orange (sectioned)
  • 2 tablespoons honey
  • Salt and pepper to taste

Method

Place cleaned crab in medium mixing bowl with olive oil and chives; toss lightly. Season with salt and pepper, place in refrigerator.

Peel and section grapefruit and orange into small saucepot. Squeeze all remaining juice from leftover fruit. Place honey in pot and cook over low heat for 10 minutes or until liquid is absorbed from fruit. Stir occasionally to prevent mixture from sticking to bottom of pan. Remove mixture from pan and cool in refrigerator.

Place capers on a half sheet pan and toast them in 325° oven for approximately 15 minutes, or until toasted.

Cut avocado in half lengthwise and remove seed. Scoop entire half of avocado from shell and place on cutting board cut side down. Squeeze juice from lemon over each piece. Slice avocado lengthwise into ¼" slices.

Presentation

On six chilled salad plates place 2 or 3 slices of avocado in the center. Place equal portions of chilled citrus mixture on top of avocado, along with some of the cooking liquid from bottom of bowl. Divide crab onto top of citrus and top with small amount of mixed baby greens. Sprinkle with leftover lemon juice. Serve immediately.

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