Prior to departing San Diego back in 2013 for Aberdeen, WA,, the wife and I had the wonderful opportunity to eat at The Grill for 3 consecutive days to use up a gift certificate. During one of the lunches, Daniel was saying hello to the patrons and we talked with him a bit as I was having this very good dish. Fine young man and come to find out, he left the Lodge a year later and relocated up to Portland, OR and is the head chef at Bar West. We reconnected with him there a few years later and he's obviously done well as he's still there! Cheers Daniel!
Starting skin side down yields a superior product. Just remember to score the skin, especially if it's very thin. Classic sauce, that's the way it's done.
You had me at Torrey Pines ❤️. Love this dish.
Prior to departing San Diego back in 2013 for Aberdeen, WA,, the wife and I had the wonderful opportunity to eat at The Grill for 3 consecutive days to use up a gift certificate. During one of the lunches, Daniel was saying hello to the patrons and we talked with him a bit as I was having this very good dish. Fine young man and come to find out, he left the Lodge a year later and relocated up to Portland, OR and is the head chef at Bar West. We reconnected with him there a few years later and he's obviously done well as he's still there! Cheers Daniel!
Lovely. I'm making it right now!
Starting skin side down yields a superior product. Just remember to score the skin, especially if it's very thin.
Classic sauce, that's the way it's done.
that's not brook trout
1boyroy fuck off