You’ve doubtless heard the term “out to lunch” as used to describe someone who’s not fully engaged in what they are doing; just going through the motions.

In contrast to that I’d like to add the phrase to the verbal pantheon “out to dinner” to describe someone deeply savoring each and every bite with great attention and awareness; someone truly alive to all the sensual possibilities and satisfactions that only a great meal can provide.

Do you remember the first time you had corn on the cob cooked up and buttered only minutes after it was harvested? Your first cream puff, bursting at the seams, swirls of chocolate drizzled pastry brushing your nose? The thrilling sinus rush of wasabi harmonizing with the buttery notes of fresh tekkamaki? The intoxicating scent of Vidalia onions caramelizing on the grill?

Then you’ve been fortunate enough to have that “out to dinner” experience.

Recognized for giving many people that “out to dinner” feeling early in their careers, these chefs were named the 2008 Best New Chefs in America by Food & Wine. Seeking to discover tomorrow’s superstar chefs in the making, Food & Wine’s previous awardees included Thomas Keller in 1988, Nobu Matsuhisa in 1989, and Rick Bayless in 1988.

Long considered a delicacy in Japan for their purported aphrodisiac qualities, the red sea urchin is a popular fixture on the menus of many British Columbia sushi restaurants. Sea urchins both red and the more common green are also used in Italian and Greek cuisine.

According to BC Seafood Online, the porcupine-like red sea urchins are still harvested by hand the traditional way using stainless steel rakes to pick the urchins from the rocks or via deep sea diving. However, on the East Coast, trawlers are often used.

Here’s a great photo blog that shows more information about urchin harvesting.

Chow.Com states that the red sea urchin is found throughout northern Europe and the Mediterranean. Red, green, and purple sea urchins are harvested on the American Pacific coast. Green sea urchins are commercially harvested on the American Atlantic coast. The largest American producers are California for red urchins and Maine for green urchins. Peak season for red urchins is October to May; peak season for green urchins is November to March.Fresh urchin roe and whole urchin are available year round with a peak period of September to April. Urchin roe is also available frozen year round, especially in Asian supermarkets.

A few sea urchin recipes…

Oyster and Sea Urchin Stew

Salmon Fillet with Sea Urchin Risotto

Spaghetti With Sea Urchin Roe, Lemon and Field Balm

Sea Urchin Bruschetta

Baked Sea Urchin With Sea Urchin Butter