Taku River Salmon

Here is our weekends feature entree. It is a king salmon, lightly grilled and served with creamy soft polenta, porcini mushroom, spring pea and pancetta. We finished the dish with a dark cherry balsamic and EVO. This dish was paired with 2004 Duckhorn "Golden Eye" Pinot Noir.

balance

Balance is important not only on the plate but in life also. This career is so time consuming that you tend to overlook your family's needs. So its important that when you do have time with your family, try to give them as much time as you give to your guests at work. We spend a ton of time thinking of ways to improve our guests experience and its just as important to give that much effort to your family when spending time with them. So although the time scale wont ever tip towards my family, its important that the quality is at its best just like it is on the plate.

Columbia river King Salmon

Today we are serving our first salmon of the season. We simply prepare it lightly grilled mrare, and serve it with parsnip puree, golden beet and harvard beet coulis. This fish came in dayboat which means its been out of the ocean usually less than 16 hours, ultra fresh, and weighing around 30lbs. This fish cost us around 740 dollars and we were able to get around 50 portions for this weekends dinner service. By far one of the largest and freshest salmon I've ever had in my life.