Last weekend I took home an incredible eight-pound wild steelhead trout caught by the local Quinault Indian tribe on the Quinault River and was looking for inspiration in how to cook it. It was a rather large fish for my family of three, so I decided to try a few variations. I combed through old cookbooks, new cookbooks, and deep into the internet before deciding on these three dishes. The first and the subject of today was a classic French preparation usually made with sole called ‘Wild Steelhead Trout à la Dugléré’. The other two were a sauteed Moroccan Steelhead with Green Charmoula on Cauliflower Couscous inspired by chef Mourad in San Francisco; and a Chinese Clay Pot wild Steelhead dish with Bok Choy, Shiitake Mushrooms, Ginger, and Fermented Black Beans. …
Men talk of killing time, while time quietly kills them.
~ Dion Boucicault
Time and tide wait for no man. Another year has shot by and I have grown even grayer. A good friend has a theory that we are passing through life on a constant paced conveyor belt with events quietly passing us like an endless stream of billboards on a cross country road trip. As a Chef, I used to measure time by the expiration dates on heavy cream cartons. Each container was good for a month and it just seemed a relevant measurement of time given my occupation. As I grew older, my father actually stopped lying about his own age and started lying about mine. Somehow thinking if I was younger he would be younger. Time never slows, it just keeps going on.
February is rapidly approaching and with that comes the annual International Alsace Festival held each year in the scenic Anderson Valley of Northern California. Winemakers from across the globe gather at the Boonville Fairgrounds to share their mostly white varietals with hard to pronounce names like Gewurztraminer, Riesling and Cremant d’Alsace with wine enthusiasts. Lisa and I make the trip to participate in the fun and festivities by conducting a food pairing demo then serving 300 guests bite sized portions of whatever I make. My demo falls during the break between the end of the technical conference and the beginning of the Grand Tasting on Saturday when people’s hunger is peaking….