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| Michael and I at the Show |
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| New Zealand King Salmon Nigiri |
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| New Zealand King Salmon Rillettes |
Thursday, July 26, 2012
Official Fortune Fish Show Pictures - Chicago
With great compliments to the photographer who took these pictures, I am able to share with you these three great shots.
Make sure to check out Fortune Fish if you're looking for quality seafood in the Midwest.
Tuesday, July 24, 2012
Chicago - GT Fish & Oyster
While in town for the Fortune Fish show, I was lucky enough to enjoy two meals at GT Fish & Oyster which was awarded the Bib Gourmande from Michelin.
The chef's name is Giuseppe Tentori. Everything I (we) enjoyed at GT Fish & Oyster was excellent. Some of my favorites and not pictured were the Fried Oyster & Kimchee Slider (as well as the Pork Belly Slider) and the best dessert ever which was a delicious banana and caramel concoction. WOW!
The chef's name is Giuseppe Tentori. Everything I (we) enjoyed at GT Fish & Oyster was excellent. Some of my favorites and not pictured were the Fried Oyster & Kimchee Slider (as well as the Pork Belly Slider) and the best dessert ever which was a delicious banana and caramel concoction. WOW!
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| Tuna Poke |
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| Fish Tacos |
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| Fish & Chips |
Wednesday, July 18, 2012
The Fortune Fish Show
Here's a shot from Tim at NZ Seafoods (@NZSeafoods) of a gorgeous day about to happen in beautiful Chicago.
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| The Fortune Fish Truck from the Navy Pier Gran Ballroom and the Chicago Skyline in view + thunderclouds! |
Tuesday, June 26, 2012
Wednesday, June 13, 2012
Miso Marinated New Zealand King Salmon
Yep - I did it - I took one of the simplest, most amazing preperations for butterfish aka black cod aka whatever and I modified it a bit for our New Zealand King Salmon.
The recipe for the marinade is really simple. All you need for my version is White Miso, Top-of-the-South Sauvignon Blanc, Mirin and Sugar. Go 1/2 cup on each of the ingredients. Place all ingredients into a sauce pot and bring to a slight boil ensuring you stir often so the sugar disolves.
Let the marinade cool and place your fish into a ziploc bag. Add the marinade. Remove the excess air from the bag and let the marinade work on the fish for three days - rotating the fish in the marinade once or twice per day.
Once you're ready to cook - I heat a convection oven to 450 degrees F and let the salmon cook for 6-8 minutes. I drop the temp to 250 and let the salmon cook for 3-5 more minutes. If you are lacking caramelization - bust out the blow torch.
The end result is a beautifully charred and crispy/caramelized outside with a luscious and flavorful salmon flavor on the inside. Amazing!
The recipe for the marinade is really simple. All you need for my version is White Miso, Top-of-the-South Sauvignon Blanc, Mirin and Sugar. Go 1/2 cup on each of the ingredients. Place all ingredients into a sauce pot and bring to a slight boil ensuring you stir often so the sugar disolves.
Let the marinade cool and place your fish into a ziploc bag. Add the marinade. Remove the excess air from the bag and let the marinade work on the fish for three days - rotating the fish in the marinade once or twice per day.
Once you're ready to cook - I heat a convection oven to 450 degrees F and let the salmon cook for 6-8 minutes. I drop the temp to 250 and let the salmon cook for 3-5 more minutes. If you are lacking caramelization - bust out the blow torch.
The end result is a beautifully charred and crispy/caramelized outside with a luscious and flavorful salmon flavor on the inside. Amazing!
Monday, June 11, 2012
Taste of the Nation - Los Angeles 2012
This years @TOTNLA was a huge success. With a large amount of money raised for the cause, it seemed like everyone had a good time (I know I did).
Here are a few photos of the event:
Here are a few photos of the event:
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| Chef David Plonowski of Bar Pintxo cooking up another batch of Paella with Saffron Bomba Rice, Chicken and Carlsbad Mussels. The dessert that that was made was delicious too - Vanilla Panna Cotta with Puffed Wild Rice, Chocolate Flakes, and a Berry Sauce |
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| People eating away! |
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| The amazing Fideua Black Ink Calamari from Chef Perfecto Rocher of Lazy Ox Canteen in Downtown LA. This dish was one of my favorites and strangely reminded me of Kraft Mac n' Cheese in a strange, weird way. I hope that comment isn't taken the wrong way. |
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| The VIP Tent |
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| Chef Chris Cosentino presented this table of porky goodness. The restaurants of P!GG, Incanto and Boccalone were being represented here and the Oyster with Nduja was really delicious. |
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| (FŌNUTS) - amazing - vegan and gluten free doughnuts that are simply magical. I wonder if we can work together on making a savory New Zealand King Salmon FŌNUT with Manuka Smoked Salmon. One combo I really enjoyed @TOTNLA was a strawberry FŌNUT with fresh mint ice cream. The other combo which was excellent was the chocolate FŌNUT with vanilla bean ice cream. YUM! |
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| My friend Marcel Vigneron and Haru Kishi serving up delicious Nitro cocktails. |
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| Pour Vous representing with serious libations. |
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| The one and only @starrykitchen (Nguyen Tran) giving away those flavorful "SNOW CONES" |
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| One of the best dishes of the day in my opinion was the fried chicken thighs from Plan Check and Chef Ernesto Uchimura and his team. |
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| The Lukshon table to the left and the Public Kitchen and Bar in the center. Both had delicious offerings. |
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| Matthew Kang of Scoops / Scoops Westside (@mattatouille ) |
Friday, June 8, 2012
Fishy Shots
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| New Zealand King Salmon |
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| New Zealand King Salmon |
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