Consummate Collaborations 4

The Queen Mary
1126 Queens Highway
Long Beach, CA. 90802

The restaurant majestically offers you the chance to step back in time aboard one of the most famous ocean liners in history. Going back to the days when steamships were the quickest and most elegant way to travel, the Queen Mary was the first choice for the elite of high society. Today, you can journey back in time and enjoy the authentic and unique experience offered at our Long Beach hotel.

Chef Larry’s Maittake Dusted Scallops,
Soy Wasabi Beurre Blanc

(Yield: 4 Servings)

12 each Sea scallops, fresh, 10 – 20 size, rinsed and patted dry
1 tsp. Maittake mushroom dust
1/3 cup Flour
to season Salt
to season Fresh ground black pepper
as needed Cooking oil
for service Chef Larry’s Soy Wasabi Beurre Blanc (recipe follows)
for service Cauliflower puree with truffle oil
for service Baby bok choy, braised
for service Red potatoes, cooked
to garnish Chives, minced
to garnish Wasabi sprouts
to garnish Balsamic syrup

Prepare Chef Larry’s Soy Wasabi Beurre Blanc per recipe, reserve. Season flour with Maittake dust, salt and pepper, mix thoroughly. . Heat a sauté pan over medium heat. Dredge scallops with Maittake flour, shaking off excess. Add a small amount of oil to pan and add scallops. Sear for 2 – 3 minutes on each side or until done, reserve keeping warm. Portion cauliflower puree, red potatoes and bok choy on serving plates. Place seared scallops (3 per serving) over vegetables. Nappe scallops with Chef Larry’s Soy Wasabi Beurre Blanc. Garnish with chives, Wasabi sprout and a drizzle of balsamic syrup. Serve immediately.

Chef Larry’s Soy Wasabi Beurre Blanc
(Yield: 4 Servings)

3 oz. Butter
1/2 tsp. Shallot, minced
¼ tsp. Garlic, minced
3 – 4 oz. Dry white wine
1/4 cup Fresh orange juice
1 tbsp. Soy sauce
¼ tsp. Wasabi paste
1/4 cup Cream
squeeze Lemon juice
to taste Salt
to taste Fresh ground black pepper

Melt butter in a sauce pan over medium heat. Add shallot and garlic. Sauté briefly, do not brown. Deglaze with white wine. Bring to a simmer and reduce liquid by ½. Add orange juice, soy sauce and Wasabi continue to simmer and again reduce liquid by 1/2. Add cream and reduce until sauce thickens. Season with salt, pepper and squeeze of fresh lemon. Reserve, keeping warm until service.

Ginger Snap
1 1/4 oz Ketel One Citroen Vodka
3/4 oz. Domaine de Canton Ginger Liqueur
3 oz. fresh lemon juice
1 oz. Simple syrup
3 oz. Ginger ale

In a mixing glass filled with ice add vodka, ginger liqueur, lemon juice and simple syrup. Shake well. Strain over a cocktail glass filled with fresh ice. Fill with ginger ale. Float candied ginger.


Larry D. Banares, Certified Executive Chef, brings more than 30 years experience as chef, culinary educator, television personality, consultant, and restaurateur to his post as Executive Chef aboard the Queen Mary. He began his career as executive chef more than 17 years ago, working for Disneyland Resorts, which operated the ship until 1992. Since then, Chef Larry has worked at many prestigious destination resorts, served international celebrities and world leaders, traveled internationally competing on the U.S. culinary team, and appeared on numerous media programs to share his passion for fine food and cooking.

Keith Landry, Food and Beverage Manager, has worked with the Walt Disney Company for 15 years. He spent 12 years running restaurants in Orlando, Florida Parks and Resorts and 3 years overseeing the ESPN Zones’ beverage program in Glendale, California. He has also worked with Starwood Hotels as Director of Restaurants. A certified sommelier as well as certified in spirits, Keith believes in fresh ingredients and seasonality in a cocktail program.