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Renowned chef Andrew Spurgin creates bespoke events with personalized styling, menu design, catering, and more. He has designed more than 9,000 parties and menus during his career and has overseen the production of events honoring dignitaries for the past three decades. Photographed here is e Tommyhawk & Duck Fat Potato Mille-Feuille, fondly named as an homage to his swordfish source, Tommy Gomes of Tunaville Market and Grocery, who Spurgin describes as "the local fishmonger at the vanguard of sustainability here in San Diego and beyond." Culinary Artistry: Andrew Spurgin Spurgin slow cooked the tomahawk cut of swordfish in the oven, grilled it over binchÅ-tan charcoal, covered the coals with fresh rosemary to smoke, and covered the Tommyhawk in a light rosemary oil (swordfish likes rosemary, he advises). "Shamelessly, I deep fried it in beef tallow, oops!" he confesses, adding, "e potatoes are layers upon layers of Yukon gold potatoes with duck fat and sel gris, threatened with the beef tallow fry!" Follow Spurgin on Instagram for culinary inspiration, a few tricks of the trade, and occasional recipes. @andrewspurgin, andrewspurgin.com @ranchandcoast ranchandcoast.com 62 JUNE 2022 RANCH & COAST MAGAZINE