• Chef de Cuisine, Bon Appetit
• Former Luxury Resort Chef and Instructor
• World cuisine inspired by travel to over 40 countries
• Graduate, Culinary Arts School Kathmandu
Locally sourced, sustainable sockeye salmon crusted with fresh herbs, garlic, salt and pepper then baked. Served with braised kale and green lentil succotash, with a lemon-paprika aioli.
sockeye salmon, parmesan, cornmeal, parsley, basil, garlic, onion, canola oil, crushed tomato, French lentils, kale, lemon juice, light mayonnaise, sweet paprika
Especially liked the lentil side dish
Salmon was dry, but meal was generally good.