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We found a beautiful little piece of wild King salmon while on our shopping rounds this morning. So for lunch, we sliced it in half, seared it in a non-stick pan until golden crisp on the outside and medium-rare inside and served it with a dab of fermented chile paste and some warm sushi rice. No cold sake at the studio, so we settled for short glasses of ice-cold local Yuengling traditional lager to wet our whistles.

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