By Chef Anthony Bucco Download Printable PDF Stock photo - not the chef's plating Pan Roasted Black Bass, Celery Root Puree, Trumpet Royale Mushrooms, Avocado, Minus 8 Gastrique Chef Anthony Bucco, The Ryland Inn 4 servings Pan Roasted Black Bass Black Bass 4oz Filet Blended Oil 2oz Salt to taste Heat a sauté pan over high…
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Mains
Sweet & Sour Spareribs, Rack of Lamb with Minus 8, Maple Brix Cedar Plank Salmon, Veal Cutlets with Linguine… RECIPES Roasted Veal with Minus 8 Pan Roasted Black Bass Pork Tenderloin Medallion with Yukon Gold Potato and Corn Toss, with L8 Harvest Apricot Butter Pan Roasted Halibut with White Asparagus Puree Maple Beef Brisket 8…
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Seafood
Drizzling a few drops of Minus 8 Vinegars or 8 Brix Verjus on your cooked fish or seafood will enhance the flavour and finish your dish simply and deliciously. Vinegars and verjus also act to cook raw fish and seafood, so make wonderful ceviches. RECIPES Red Tuna Pavé with Ratatouille Pan Roasted Halibut with…
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