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$12 / plate
Chef Suzanne is all for marrying Asian flavors with French prepping methods, as is apparent in our ginger trout en papillote, or “parchment.” Topped with ginger, miso butter and a splash of Japanese cooking wine, the steaming locks in flavor and helps keep the fish moist. Oh, and if we may share some exciting news: this recipe features Bell Farm’s Steelhead trout, an endangered species that has been raised in water clean enough to drink, in partnership with the The Conservation Fund’s Freshwater Institute, with a population ratio lower than 1:1 fish in to fish out to support sustainable seafood.
We believe food should be really fresh and really real. For us, living well means eating healthy, high quality foods that are fresh and full of flavor. We keep our ingredients whole to ensure everything arrives in ideal condition.
We like knowing exactly what is going into our meals by seeing, holding, chopping and cooking the raw ingredients. Still, we're all about leaving a few things out, which is why we only use meat raised without antibiotics or added hormones.*
We use local and seasonal produce whenever possible and source our meats from local providers we trust. We partner with responsible companies like Sea to Table and use 100% sustainably sourced seafood for fresh food that you can feel good about.
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