Posts by Chefb2057

I worked for a chef that rarely used frozen fish, but when the event came up about how we should freeze the stuff his solution was simple "Brine" he would have us make up a simple brine dip the fish fillets, place on trays in...

I agree that in the past I've paid a little extra attention the people coming through the door who were dressed appropriately. After re entering the job market a few times I've also noticed that it really depends like you mentioned ...

We have been there three times this past year. Our first visit was not very impressive granting the fact that they had just opened and all. We ordered the Omakase (tasting menu) The first two courses were great - 1.tuna sashimi with...

Crab Cakes: 2# Jumbo Lump crab five whole eggs 2tbls Mealted butter (Unsalted) 2tbls Mayo (Use a good one) 1tbls crushed green peppercorns chopped celery leaves (from inside of stalks are best) 1/2 bunch chopped chives 2 mint...