Andrew Spurgin

andrew_spurgin_headshot.jpgAndrew Spurgin has designed and prepared menus and events honoring dignitaries and glitterati throughout the US, Mexico, Canada, and England for over three decades. He has cooked for three US presidents, international heads of state, and at the renowned James Beard House in New York City.

Spurgin grew up in London, working in his family'srestaurant and butcher shop. His aunts introduced him early to the bounty of local purveyors at London's historic Borough Market where he brought tea and sandwiches to the local green grocers and "Barrow Boys."His family moved to San Diego in 1974. 

He was chef and baker at one of California's first hand-crafted, on-premise bakery-restaurants. Later, he was director of catering at Southern California's celebrated Piret's, and at several other respected catering firms, including his new position at Waters, which he joined in 1998.

Honored by San Diego Home/Garden Lifestyle magazine as one of three chefs inducted in 2011 into Chefs Hall of Fame (nominated by over 50 chefs in San Diego), Spurgin was also named one of "50 People to Watch in 2011" by San Diego Magazine. He has also received the ACE Award as Best Caterer in the Westas well as Spotlight Award as National Caterer of the Year. Andrew and Waters Fine Catering have consistently won "Best Of" accolades from a host of local magazines and media. 

Andrew is a co-founder of passionfish.org and cooks Confab. He sits on the advisory boards Catering Magazine and Event Solutions Magazine, and is an associate board member of the Slow Food San Diego chapter. He is a past member of the Director's Cabinet for Scripps Institution of Oceanorgaphy and E.W. Scripps Associate. Andrew also helped develop Green Chefs, Blue Ocean! He speaks regularly to the industry and public on sustainability, cooking, event design, culinary responsibility, and entertaining. His events, interviews, and photos have been featured in numerous local and national magazines, radio, and television. 

ANDREW'S FEATURED RECIPE

Diver Scallop Crudo with Sea Urchins

Serves 6

Ingredients:
2 serrano chiles
3 Santa Rosa plums, or any great plum in season
6 fresh diver scallops
12 fresh sea urchins
6 Rainier cherries
3 Marcona almonds
2 Key limes
2 tablespoons high-quality extra-virgin olive oil
1 tablespoon cilantro, torn into little strips
Brittany gris sea salt
black Cyprus sea salt
fresh black Mexican chili peppers (with leaves attached if available)


Directions:
Slice serrano chili lengthwise, de-seed and de-vein, slice across the grain into thin strips.
Slice plum in half, remove pit, slice into 1/4"-inch half-moons, arrange in a shingle on the plate.
Remove muscle from the scallops and slice approximately 1/4"-thick. Shingle on plate, slightly overlapping the plums.
Place 2 sea urchins on each plate.
Slice cherry, remove pit, slice 1/4"-thick, place one slice on each plate and top each with half of a Marcona almond.
With 1/2 the Key limes, squeeze a few drops of juice ontp the plum and the scallop.
Drizzle plate, plums, and scallop with olive oil.
Top scallops and plums with the cilantro, chiles, and the Brittany gris salt. Garnish with black Cyprus sea salt and black Mexican chili. Serve immediately.