BillBill Haley: Seashore Chef

Bill Haley is a locally grown and sustainably raised Californian, born in Huntington Beach, CA. Bill spent most of his childhood in the back of an Italian kitchen that his family owned. While his mother ran the front of the house, the cooks in the back babysat Bill. Bill’s passion for food started at a very early age and continued as he studied at Le Cordon Blue in San Francisco, CA. Following his studies, Bill did an internship in fine dining at the Four Seasons Hotel in Newport Beach. Bill stayed with The Four Seasons for four years and even moved to Hawaii to work at The Four Seasons resort on the Big Island.

Bill returned home from Hawaii to help re-open the Big Canyon Country Club in Newport Beach. A year later, he was offered a job in New York City, working under the mentorship of Todd English, a world-renowned restaurateur. Bill spent the next four years opening three restaurants with Todd English. In early 2016, Bill decided it was time to follow his passion for combining his love for food with recovery. Bill believes greatly in the healing power of food not just nutritionally but also emotionally. Bill says the connections he has made with people through food continue to be paramount in his own recovery. Bill looks forward to showing, through food, that recovery is worth tasting.

Seashore Sample Menu:

MONDAY
Lunch
BBQ chicken breast with caramelized onions and cilantro, roasted red potato and garlic lemon broccoli

Dinner
Pan seared pork chops, roasted corn on the cobb, cheddar mashed potato

TUESDAY
Lunch
Sweet and sour chicken with stir fry veggies, steamed jasmine rice and egg rolls

Dinner
Texas style chili with agave glazed cornbread, roasted vegetables. All chili topping included

WEDNESDAY
Lunch
Build your own burgers, house made fries and tossed salad (all burger toppings imaginable) with Hawaiian roll burger buns

THURSDAY
Lunch
Taco Day: Chicken adobo, carne asada, refried beans (vegan) cilantro lime crème Fresca, Spanish rice, shredded lettuce, corn and flour tortillas.

Dinner
Mango lime chicken with coconut quinoa roasted cauliflower

FRIDAY
Lunch
“Wet” pulled pork burritos with Spanish tortilla salad

Dinner
Pizza night

SATURDAY
Lunch
Clients typically go out to eat at a restaurant for lunch

Dinner
Italian sausage and chicken breast baked mac and cheese, cucumber and tomato salad and dinner rolls

SUNDAY
Lunch
Clients typically go out to eat at a restaurant for lunch

Dinner
Spaghetti and house made meatball garlic bread and Tuscan salad

Welcome to Recovery
(800) 762-6717