Chef Biography
Mark Miller was born in Boston, Massachusetts in1948. He moved to Northern California in 1967 to study anthropology at Berkeley. His early cooking career started at Chez Panisse cooking under Alice Waters, and with Richard Olmey during trips to France. He then went on to cook at the Santa Fe Grill in Berkeley, prior to Great Chef Jeremiah Tower’s arrival at the restaurant. In 1979, he started Fourth Street Grill, also in Berkeley, where he is credited as being the “founder of Modern Southwestern Cuisine”, that was introduced there.
In 1983, Great Chefs Television was producing a thirteen part series titled, Great Chefs of San Francisco for PBS, and we first began our relationship with Chef Miller at that time at Berkeley’s Fourth Street Grill. The association spanned 10 years, 4 restaurants and 15 dishes! In 1983, we taped him preparing three appetizers: a Scallop Ceviche, Pepper Oysters, a salad, and Oysters with Lime-Chili Sauce; two entrées , Swordfish Escabeche & Yucatan Seafood Stew; and a dessert, Mango Sorbet, all for the San Francisco series (episode #11).
He sold Fourth Street Grill in 1985 and prior to his opening his Coyote Café in Santa Fe, New Mexico, Great Chefs caught up with Chef Miller again atGreat Chef Wolfgang Puck’s SPAGO, in Los Angeles where in 1986 they were producing Great Chefs of the West for PBS.
Chef Mark Miller prepared a Corn Ravioli and Cinnamon-flavored Chorizo appetizer (episode #116), a Leg of Lamb Marinated with Mexican Spices entrée, served with a side of Mexican Sweet Cinnamon Rice (episode #107) and an Ibarra Chocolate Cake dessert (episode #101).
In 1987, Chef Miller opened Coyote Café in Santa Fe, and prepared two dishes for the Great Chefs Magazine, Loin of Lamb in Pueblo Flatbread with Chile Arbol Jus and Wild Mushroom Tamales.
In 1991, Chef Miller opened “Red Sage” restaurant in Washington DC, so Great Chefs Television, who were producing Great Chefs of the East at the time, showed up to tape Chef Mark Miller again, preparing a Seared Spicy Tuna with Mole Amarillo entrée (episode #113).
In 2002, Chef Mark opened another restaurant, “Wildfire” in Sydney, Australia, and in 2008, he closed Coyote Café and retired. Today he is still consulting and working with “Boneheads in Atlanta” on a fast, casual-concept restaurant chain, when he is not traveling overseas.
Recipes
Salad
Serving: 4 to 6 Print Salad By Great Chefs November 17, 2015 This simple salad, bright with lime juice and the sharp taste of tomatillos and coriander, combines some of the fresh produce for which California is known. Tomatillos add an authentic note; see if you can find them. Remove the husks before slicing. Prepare […]
Pepper Oysters ►
Yield: 4-6 Print Pepper Oysters ► By Great Chefs June 12, 2015 Spiced with peppercorns, garlic, and lime juice, these oysters can be served hot or cold. Reserve the best shell halves. The shells may be anchored in rock salt, or, if you wish, spinach wilted in a little chicken broth and butter. Ingredients Oysters […]
Spicy Beef Tartare ►
Serving: 4 Print Spicy Beef Tartare ► By Great Chefs August 4, 2014 Steak tartare may seem like déjà vu, along with other food fads like Swedish meatballs and lobster Thermidor, but Mark Miller has found a way to make it fresh. With his spices and condiments, it becomes a ground version of the now-popular […]
Leg of Lamb Marinated with Mexican Spices and Sweet Cinnamon Rice ►
Serving: 8-10 Print Leg of Lamb Marinated with Mexican Spices and Sweet Cinnamon Rice ► By Great Chefs August 4, 2014 The complex flavor of Chef Mark Miller’s blend of spices penetrates into each slice of meat. The rice forms a perfect, slightly sweet balance to the savory meat. Ingredients Lamb – 1 whole leg […]
Corn Ravioli with Cinnamon-flavored Chorizo and Goat Cheese Sauce ►
Serving: 6 Print Corn Ravioli with Cinnamon-flavored Chorizo and Goat Cheese Sauce ► By Great Chefs August 4, 2014 With its spicy filling, delicate corn pasta, and creamy sauce, this dish — a Southwestern version of pasta Alfredo — will wow guests. If you’ve ever made ravioli, the recipe will be a new twist on […]
Ibarra Chocolate Cake ►
Serving: 10-12 Print Ibarra Chocolate Cake ► By Great Chefs August 4, 2014 Ibarra chocolate is a hard Mexican cooking chocolate already flavored with cinnamon. This recipe, a new twist on the classic flourless chocolate cake, replicates the taste by adding cinnamon to bittersweet chocolate. The cake is easy to make, and the glaze makes […]
Wild Mushroom Tamales ►
Serving: 8 Print Wild Mushroom Tamales ► By Great Chefs August 4, 2014 Renowned Southwestern chef Mark Miller transforms tamales, adding mushrooms and fresh roasted corn kernels to the filling. Miller uses both fresh wild mushrooms and rehydrated dried wild mushrooms for the filling to increase the depth of flavor. Ingredients Fresh Sweet Corn – […]
Loin of Lamb in Pueblo Flatbread with Chile Arbol Jus ►
Serving: 4 Print Loin of Lamb in Pueblo Flatbread with Chile Arbol Jus ► By Great Chefs August 4, 2014 Mark Miller’s dishes always have authenticity. Here he wraps lamb loins in flatbread dough, wrapping mustard greens and goat cheese into the packets. He laces the plates with chile arbol jus, which combines lamb stock […]
Seared Spicy Tuna with Mole Amarillo ►
Serving: 4 Print Seared Spicy Tuna with Mole Amarillo ► By Great Chefs August 4, 2014 While most Americans think of mole as the brown sauce topping chicken in Mexican restaurants, the word mole means “concoction” and refers to a variety of sauces. In this dish, heady bright yellow mole accompanies rare tuna that has […]
Yucatan Seafood Stew ►
Serving: 6-8 Print Yucatan Seafood Stew ► By Great Chefs August 4, 2014 This dish is a wonderful combination of spiced broth and various sorts of fish and shellfish. The broth includes onion and garlic, of course, plus cloves, bay leaves, allspice, and coriander. Pasilla chilies, tomatoes, and lime juice add their own flavor notes. […]
Mango Sorbet ►
Serving: 4-6 Print Mango Sorbet ► By Great Chefs August 4, 2014 Not only does mango sorbet taste good, it looks wonderful, a deep golden-orange color that is irresistible by itself, or served with, say, apple pie. Mango puree is available frozen if you can’t find fresh mangos. Ingredients Mango Puree – 2 cups Simple […]
Scallops Ceviche ►
Serving: 4 Print Scallops Ceviche ► By Great Chefs August 4, 2014 Flavors are intense in this ceviche, which is based on fresh scallops marinated in lime juice. The scallops will turn white and opaque as they “cook” in the juice. Peppers, coriander, and tomato are added to the marinating broth, brightening the sweet sea […]
Salad ►
Serving: 4-6 Print Salad ► By Great Chefs August 4, 2014 This simple salad, bright with lime juice and the sharp taste of tomatillos and coriander, combines some of the fresh produce for which California is known. Tomatillos add an authentic note; see if you can find them. Remove the husks before slicing. Prepare the […]
Oysters with Lime-Chili Sauce ►
Serving: 4 Print Oysters with Lime-Chili Sauce ► By Great Chefs August 4, 2014 Simple, but this dish packs a punch. Salty fresh oysters are topped with a relish that combines lime juice and hot chilies. The lime juice “cooks” the raw oysters; the longer they sit, the firmer they become, so you’ll want to […]
Swordfish Escabeche ►
Serving: 2 Print Swordfish Escabeche ► By Great Chefs August 4, 2014 Marinated in lime juice, fresh swordfish is cubed, seared, and served with a spicy red wine sauce. The sauce combines cinnamon, cumin, allspice, clove, bay leaf, and oregano, an unusual but delicious combination. Both the oregano and garlic used in this dish are […]
Restaurant Information
Phone : 505-983-1615
Address : 132 W Water St, Santa Fe, NM 87501