poached in its own liquor, then caramelized on a wood grill with grilled lettuce juice, ends up as a rubbery bite of overly fishiness in green water. the "main course" of alaskan halibut was the tail—salvaged from being tossed out as an "off cut"—marinated in a miso made from ayers creek borlotti beans...
poached in its own liquor, then caramelized on a wood grill with grilled lettuce juice, ends up as a rubbery bite of overly fishiness in green water. the "main course" of alaskan halibut was the tail—salvaged from being tossed out as an "off cut"—marinated in a miso made from ayers creek borlotti beans...
poached in its own liquor, then caramelized on a wood grill with grilled lettuce juice, ends up as a rubbery bite of overly fishiness in green water. the "main course" of alaskan halibut was the tail—salvaged from being tossed out as an "off cut"—marinated in a miso made from ayers creek borlotti beans...
poached in its own liquor, then caramelized on a wood grill with grilled lettuce juice, ends up as a rubbery bite of overly fishiness in green water. the "main course" of alaskan halibut was the tail—salvaged from being tossed out as an "off cut"—marinated in a miso made from ayers creek borlotti beans...
poached in its own liquor, then caramelized on a wood grill with grilled lettuce juice, ends up as a rubbery bite of overly fishiness in green water. the "main course" of alaskan halibut was the tail—salvaged from being tossed out as an "off cut"—marinated in a miso made from ayers creek borlotti beans...
tentacle clasped in a baton of soft glazed bread laced like a sneaker with spicy aioli and accompanied by padrón peppers. cameras out, everyone. inventive vegetable assemblies include wedges of charred gem lettuce bothered with crisped jamón, girolles and corn purée, and from the side orders fava beans...
poached in its own liquor, then caramelized on a wood grill with grilled lettuce juice, ends up as a rubbery bite of overly fishiness in green water. the "main course" of alaskan halibut was the tail—salvaged from being tossed out as an "off cut"—marinated in a miso made from ayers creek borlotti beans...
poached in its own liquor, then caramelized on a wood grill with grilled lettuce juice, ends up as a rubbery bite of overly fishiness in green water. the "main course" of alaskan halibut was the tail—salvaged from being tossed out as an "off cut"—marinated in a miso made from ayers creek borlotti beans...
poached in its own liquor, then caramelized on a wood grill with grilled lettuce juice, ends up as a rubbery bite of overly fishiness in green water. the "main course" of alaskan halibut was the tail—salvaged from being tossed out as an "off cut"—marinated in a miso made from ayers creek borlotti beans...
poached in its own liquor, then caramelized on a wood grill with grilled lettuce juice, ends up as a rubbery bite of overly fishiness in green water. the "main course" of alaskan halibut was the tail—salvaged from being tossed out as an "off cut"—marinated in a miso made from ayers creek borlotti beans...