06 Oct Coho Salmon with Orange Juice and White Truffle Honey, Purple Potato Purée, Zucchini-Wrapped Asparagus
Weekend Special: October 7-9, 2016
Chef Luisa Silvia is a true connoisseur. Always prodding her purveyors to procure the most premium and precious of ingredients.
(To build a comestible Colosseum, to create a culinary empire, one must begin with the right constituents.)
So this week we journey to the pristine, clandestine rivers of Washington’s Olympic Peninsula, where native tribes (from October through December only) utilize small nets to take coho salmon from their waters while causing minimal disturbance to the ecosystem.
Delectable, rare, red-fleshed coho salmon, right from their home to ours…
Coho, agrumi e miele al tartufo bianco consists of a Washington coho filet brushed with truffle honey and roasted with orange juice and clarified butter. It’s accompanied by purple potato purée, grilled zucchini-wrapped asparagus, and sautéed black trumpets.