Monday, October 14, 2019

Chicago Gourmet 2019 Recap: A Glutenous Timeline

Another year, another fabulous Chicago Gourmet. In the past I've come at this recap in a number of ways; giving you my best of, giving helpful tips of how to navigate the festival, demonstrating food trends based on the dishes being served, etc. This year, I figured I'd try something a little different and give you as much of a behind the scenes peek into what my day covering the biggest food festival of the year is really like. So, got your walking shoes on? Good, because it's pretty darn damp out here from all the rain. Let's go!

12:00 pm- The festival is officially open! While everyone else gets their barrings/heads for the Supreme Lobster tent, I spot the return of an old friend: the Four Corner's tent. In years past, they've been my go-to first stop because they are always ready and raring to go while other tents are still plating. This year they were featuring Carnitas Tacos and customizable mini margaritas from Federales.

12:15 pm- After wandering around for a bit and taking some atmosphere shots, I spotted Christina from Chritiques and we sauntered over to the Mariano's Tasting Pavilion to get our first loaded plates of the day. Best of the Tent: Brian Jupiter's (Ina Mae/Frontier) Smoked Boar Tacos and Michael Galen (Dusek's/Punch House) Spice Roasted Cauliflower with lemon tahini, walnut and pomegranate. This tent also showcased two odd, but fun brand features. Murray's Cheese handed out tiny curated cheese plates with tasting cards, while Fanny May had some of their signature chocolates. At least Fanny May's goodies I could shove in my bag for later, but I'm not gonna lie... the tiny cheese plate was an odd choice for an event like this.

12:30 pm- The decision was made between Christina and I to hit up the Keeping Up with the Konfections dessert tent while the line was short. Eli's Cheesecake really surprised me with their feature of a new product: tiny goat's milk cheese cake bites, called Cubies (because they're tiny cubes!) drizzled with honey. I would have eaten the entire bag if I hadn't been pacing myself!

12:45 pm- The US Foods tent was in full swing by this point, so we joined the growing line. The standout here was Giancarlo Valera's (Tanta) shrimp cebiche, a dish I'd actually had the opportunity to learn how to make a few weeks ago. Funnily enough, raw seafood dishes used to be an overwhelmingly common sight at Chicago Gourmet, but this was the only one I encountered this year!

1:00 pm- Christina and I bid our farewells as she headed off to meet some friends, and I popped over to the Thai Select tent. Wipavadee Iamsakul from Kinnaree Thai Kitchen served my favorite dish here: some skewered pork with a fresh salad on the side. The gals at Siam Rice Thai Cuisine were NOT kidding around when they said their Thai Basil Chicken was a LITTLE spicy, so I immediately headed off to some of the smaller tents in search of liquid refreshment.

1:15 pm- Fever Tree bottled mixers had some lovely, refreshing cocktails at their table. Absolute Vodka was featuring their new line, Absolute Juice, mixed with sparkling water. Sparkling cocktails seemed to be all over the place. I'm sure it had nothing to do with the country's obsession with White Claw this past summer...

1:30 pm Quick stop at Tao's tend to sample their Peking Duck Rolls was totally worth it. Then I headed over to the Gardens of the Galaxy Veggie tent, because the amount of heavy meat dishes I'd been given to far was already starting to wear me down. Sandy Chen (Koi/Le Sud/Club 77) had some adorable veggie sushi rolls with the different colored wrappings denoting different flavors.

1:45 pm- Started to hit a wall, so I grabbed cold brew from La Colombe's tent and headed to the Gordon Food Service tent for last round from the heavy hitters. God bless the volunteer working this tent who briefed everyone waiting in line on what dishes were inside with the detail of a fine dining server. After skirt steak, octopus, beef cheek, and smoked salmon mousse, It was the Jackfruit and Papaya Noodle Salad from Jonathan Meyer at Flora and Fauna that I found most delicious, if only because it wasn't meat or bread.

2:00 pm- Time to stop into the Choose Chicago media tent for a quick break. Unfortunately for me, the media tent had a table full of delicious looking food! I was in such a daze at that point (from all I'd eaten and drunk, but also because the humidity had drastically risen), so I don't seem to have made a note about what the food was or who made it... but I did take pictures. Because that's just muscle memory for me at this point. See pretty food, take pictures of it. Done.

2:30 pm- This is always the time I head to the mainstage to take in a few demos while the tasting tents change over for the afternoon session. Sarah Grueneberg and Fabio Viviani made for a delighful pair of pasta making Top Chefs, and it was a total thrill to get to see Masaharu Morimoto expertly butcher a 130 pound tuna like it was something he does every day. Actually, he probably does do that every day.

3:30 pm- Time to get back to eating! First stop was the hidden gem S Rosen's Sandwich tent, where Julius Russell (A Tale of Two Chefs) had the fanciest grilled cheese sandwich I've ever seen, packed with slow roasted short rib, truffle oil, and caramelized shallots.

3:45 pm- Back over to the Mariano's tent. This time, it was the Duck Fat Hot Dogs from Kevin Hickey (The Duck Inn) that caught my attention. Also catching my attention was my good friend Mihaela from Chicago Loves Panini, who tagged along with me for the final rounds of the festival.

4:00 pm- Another trip to the US Foods tent. Two things here had people talking; Brian Jupiter's Gator Sausage sandwich, which initiated many Chance the Snapper comments, and Carlos Gaytan's Chicken Mole Tacos. This was the first taste many of us had had of Carlos's food from his new restaurant Tzuco, a tribute to the cuisine of his home town.

4:15 pm- Last big tent of the day; a return to the Gordon Food Service pavillion, where the amazing volunteer lady was still giving detailed menu spiels to the waiting crowd. Though I was full, I was so happy to get a taste of the Pork Belly and pork shoulder with arugula slaw and grape must from Louie Alexakis at Avli Tavern, because he has always brought such stellar dishes in previous years.

4:30 pm- A few more walk abouts before the whole festival started to shut down resulted in an adorable souvenir mug from the Iichiko Sochu tent, a bite of a stellar Japanese egg salad sandwich topped with caviar from Guy Meikle at Heritage Restaurant and Caviar Bar, and some much needed Resilient juice from Natalie's Cold Pressed Juices.

And thus ended another stellar, ridiculous, glutinous, entertaining, and exhausting year at Chicago Gourmet! Check out my Facebook page for all the photographic proof of my hunger. Until next year!

Friday, September 27, 2019

DIY Egg Bites: Instant Pot vs. Sous Vide with Nando's Peri Peri

I was sent products from Nando's free of charge in exchange for an honest review.

It is a universal fact at this point that the sous vide egg bites are the single best item on the Starbucks food menu. I've personally been obsessed with them even since they first premiered. There is just something so pleasing about their unique velvety smooth texture. As far as fast food breakfast options, there really is nothing like them out there at the moment.

This is perhaps why the internet has been positively flooded with recipes for these darn things. The most common form they seem to take are the versions made in specifically designed silicon molds in an Instant Pot. I actually had received one of these molds for Christmas last year because my mother had remembered me raving about the dynamic little protein bombs. But ever since I got a sous vide machine that actually fits inside my Instant Pot, I've been curious about whether you actually needed to use a sous vide to achieve that distinctive texture. This, ladies and gentlemen, is what I set out to test one morning.

First, I started out by making one egg mixture base to be used in both tests. I scrambled 6 eggs, then added 1/4 a cup of softened cream cheese (many recipes use cottage cheese, and reportedly, so does the original Starbucks recipe) and some salt. I then divided the base into two batches; to the first batch I added some crisped and crumbled bacon and some shredded cheddar cheese, and to the second batch I added some Swiss cheese and spinach I had sauted and squeezed the moisture out of. Then, wanting to kick things up a notch, I grabbed some Nando's Peri-Peri Sauce.

Now, if you've been around here for any length of time, you'll know that I am a bit of a wuss when it comes to spice. However, I make an exception for Nando's Peri-Peri. Ever since they came to Chicago, I have been obsessed with their range of sauces, all made with African bird's eye chilies, AKA peri-peri. They do have heat, don't get me wrong, but they also have a bright vinegary base that gives them a really well rounded flavor, especially when slathered all over Nando's famous South African chicken. The sauces have recently become available in grocery stores all across Chicago, but they are also available through Amazon.

Since I am a spice wuss at heart, I opted to use two of the sauces from the medium range to kick up my egg bites. For the spinach and Swiss, I added the regular Medium Peri-Peri sauce, and for the bacon and cheddar, I added the Garlic Medium, (my personal fav). For the Instant Pot version, I poured the mixtures into the individual cavities of the silicon mold, about 3/4 of the way full, put on the lid, and set it inside the Instant Pot on top of the trivet with 1 cup of water in the bottom. I then set the Instant Pot for 10 minutes. For the sous vide, I poured the mixtures into some jam jars and made sure they were sealed tight. I then put them in the water bath and set my circulator to 172 degrees for an hour.

The Results:

Instant Pot Version: The eggs ended up expanding more than I thought they would and popped the lid off the mold. Next time, I might try sealing it with some tin foil. The flavor of these egg bites was great. Lots of vinegar and spice from the Nando's sauce coming through, saltiness from the cheeses, etc. The texture was good... but not like the originals. They just didn't have that same silky, velvety, luxurious mouthfeel. They were more along the lines of a steamed or baked egg... which is pretty much what they were. Still, using the mold made them very easy to pick up and eat as well as pack for on the go.

The Sous Vide Version
: This cooking method ended up dulling the flavors just a tinsy bit, so next time I try this, I probably would add a bit more of the Nando's sauce. The texture was almost spot on, though because of the amount of fillings I had added, the eggs didn't quite hold together like the Starbucks ones. It ended up being easier to scoop them out of the jar with a spoon. Still portable, but maybe not ideal for everyone to have to carry their breakfast in a glass jar with a metal lid. Still, the eggs were perfectly silky and pleasing. It was also a pain in the butt to clean the jars afterwards, even though I had oiled them to try and avoid the eggs sticking to the glass. But this might have happened because my jars were textured on the inside, and I only filled them about half way.

Verdict: The Instant Pot version was definitely quicker to do and tasted fine, but if I were to do these again, which I probably will, I would try to perfect the sous vide version, because the texture was just so close. A few less add-ins, perhaps, smaller jars, and using cottage cheese instead of cream cheese would be my next experiment. I'd also like to try a shredded chicken and sweet onion version with the Nando's Lemon and Herb sauce.

So what do you think? Would you go through the hassle of sous vide just to get that addictive texture at home? Or would you opt for the convenience of the Instant Pot method? Let me know in the comments below!

Friday, August 2, 2019

Peach Bourbon Brown Butter Cake with Nielsen-Massey Vanillas

I was sent products from Nielsen-Massey Vanillas in order to facilitate the writing of this post. All opinions are my own.

It's odd that some people think of baking as a winter time activity. I mean, I get it; no one wants to unnecessarily warm up their house in the middle of a heat wave by having the oven on.  But it's a real shame, because there's so many flavors that are only available during the summer that work so well in baked goods, not to mention we can all use a little stress relief at all times of the year.

You've seen the title of this post, so you know what I'm going to say next: peaches. Baked goods with peaches are absolutely fantastic. In general, I find that stone fruits are some of my favorite things to bake with, because their flavors are so complex and vivid when the fruits are fresh, but even more so when cooked. And you can't exactly cook with fresh peaches in the dead of winter, so making a delicious summertime treat is really your only option if you don't want to use frozen or canned fruits.

Recently my friends at Nielsen-Massey Vanillas released two limited edition vanilla extracts and asked if I'd like to try one of them out. I opted for the Indonesian Vanilla because it was purported to have woody, smokey notes, and that it worked well in high heat/slow bake recipes. The woody/smokey notes immediately made me think of grilling peaches, which was just the thing to compliment the recipe I had in mind.

What did I have in mind you ask? Again... it's right there in the title of the post, so you pretty much know already. Basically, I wanted to try making a take on the Midwest favorite; Gooey Butter Cake. I'd never had this finger-licking treat before I moved to Chicago, but now I've been well educated on this bake sale classic, and it is well loved for a reason. The reason, of course, is BUTTER. But even classics can stand to be improved a little.

The only thing  that has always bothered me about gooey butter caked was that typically, a boxed yellow cake mix is used to make the crust. Why not make it from scratch? It's just as easy as using the box, and you can have more control over the quality of the ingredients. 

I also decided to use brown butter in all elements of this cake to give it a nuttier, more toasty flavor, that I thought would really compliment the Indonesian vanilla. This step by step guide from Nielsen-Massey Vanillas's Better Your Bake series perfectly demonstrates how to achieve brown butter without burning it, which is something I used to struggle with. 

Lastly, I decided that I wanted to top my cake with a richly flavored, slightly tart peach puree in order to off-set the sometimes cloying sweetness of the cake and filing. The addition of some good bourbon and roasted cinnamon is absolutely gilding the lily with even more deliciousness, pushing this cake into a more adult-centric flavor profile. If I wanted to sound pretentious, I might call it "elevated nostalgia."

Peach Bourbon Brown Butter Cake

For the Crust:
1/2 cup (8 tablespoons or 1 stick) of butter, melted and browned
1 cup sugar
2 1/2 teaspoons baking powder
2 large eggs
3 cups cake flour
a pinch of salt

For the Filing: 
1 package of softened cream cheese (8 oz)
1/2 cup (8 tablespoons or 1 stick) of butter, melted and browned
2 large eggs
1 cup sugar
a pinch of salt

For the topping:
1/2 cup (8 tablespoons or 1 stick) of butter, melted and browned
4 large peaches, pitted and cut into slices
1/2 cup good bourbon
1 teaspoon roasted cinnamon
a pinch of salt
sugar to taste
4 sheets of gelatin, bloomed in warm water

Pre-heat oven to 375. 

First, make the crust: In a large bowl, combine the flour, sugar, baking powder, salt, vanilla, eggs, and brown butter. Mix until it forms a dough (you may need to kneed it with your hands. If it's too dry and not coming together, add a tiny bit of milk or water until it becomes a cohesive dough). Press the dough into a non stick or greased 9x13 pan, forming an even base and bringing the dough up half way on the sides of the pan.

Next, make the filling: In a medium bowl, add the cream cheese, butter, eggs, vanilla, sugar, and salt, and mix with a hand mixer until everything is combined and smooth. Pour the filling over the crust and smooth out the top. Bake for about an hour, or until the edges of the crust are just starting to brown and the filing is set but still slightly jiggly. Set aside to cool.

For the topping: Add the peaches to the butter in a medium sauce pan over medium high heat and cook until the peaches have become extremely soft and rendered out most of the juice, about 15 minutes. Add in the bourbon, vanilla, cinnamon, and salt and let cook an additional 10 minutes. Take the mixture off the heat and using an immersion blender, puree the peaches completely. Taste the mixture and add sugar as needed (it's best to keep the puree a little on the tart side). Put the mixture back on the heat and add the gelatin sheets, then stir until they have completely dissolved. Pour the puree mixture over the top of the cooled cake and make sure to smooth it out into an even layer. Refrigerate for a few hours or over night to set the topping, cut into squares, and serve.

Monday, July 1, 2019

Cookbook Review: Mark Bittman's Dinner for Everyone and Collaboration with Peapod (Discount Code!)

I was given a copy of Dinner for Everyone as well as provided with ingredients from Peapopd free of charge in exchange for an honest review of my experience with the book. Use the code BUNNY20 to get $20 off any Peapod order of $75 or more and 60 days free delivery.

My mother has an extensive cookbook collection. As a child, I remember marveling at her cabinet full of huge and classic tomes , full of delicious things. She loves to flip through them like they're coffee table photography books, searching for dinner ideas. I've sort of inherited her love for cookbooks, but my cooking style is a little different; where as my mom will follow a recipe to a T at least three times before even thinking of altering it, I tend to look at cookbooks more as outlines for experimentation rather than strict instructions. My rule of thumb is, "I see what you're saying, but..."

The problem with my style is that sometimes things go awry, and the tendency is to blame the recipe. "How dare you not turn out as expected after I altered your delicate ecosystem!" The thing about recipe creators is they tend to test their recipes rigorously to make sure the result is consistent time and time again. Sometimes I change things because I like a bit more garlic, or because I'm not a huge fan of herbacious flavors, but sometimes I try to make a thing vegan or gluten free when it is clearly not meant to be, and that is where things tend to go wrong.

This is why a cookbook like Mark Bittman's Dinner for Everyone and expertly crafted meal kits by Peapod are great for not only culinary jerks like me, but for traditional recipe followers. Peapod, the number one home grocery delivery service, has partnered with Mark Bittman to create two shopable recipes from his book, as well as a meal kit for one of his recipes. The meal kit was created to give customers everything they need to prepare Mark's Pho with Black Tea Broth, all perfectly portioned and prepped. At only $25 for four servings, I was a little skeptical at just how much food this kit would produce, but the moment I started pulling fresh ingredients out of the bag, I got very excited. You don't even need the cookbook to make the pho, since the meal kit comes with a laminated recipe sheet!

The two shoppable recipes are for Mark's Oven Roasted Salmon and a Veggie Paella. These two recipes show up on the Peapod website, followed by a list of ingredients available on the site for easy delivery to your door step. This way, shoppers can make sure they have everything they need in one convenient spot in order to prepare the recipes, but also are able to choose ingredients according to their tastes, dietary restrictions, or budget. This was such a cool feature! I really hope Peapod does even more of these shoppable recipes in the future, even though it did sort of enable my culinary jerk inclinations (I ended up subing out the red peppers and eggplant in the veggie paella with zucchini and mushrooms, but the resulting dish was still very tasty).

Now, let's talk about the book, which features 100 classic dishes, all prepared 3 different ways; an easy preparation version, a vegan version, and a no holds barred luxury version, meant for company. I absolutely loved being able to not only pick a dish that sounded interesting, but to pick how I wanted to prepare it! Cooking for myself for the weekend? The easy prep is ideal. Ate too many cupcakes last week and now having guilt issues? Time to try some vegan meals. Unexpected visit from a blogger friend? Time to pull out all the stops with a real show stopper.

When I first received the book, I immediately gravitated towards the "Breakfast for Dinner" section... for obvious reasons. The best part was that Mr. Bittman had split that section into two: savory and sweet. I picked three different dishes from these two sections and challenged myself to prepare them all EXACTLY as they had been written so that I could get an idea of how good these recipes really were. First up, I tried the easy prep savory recipe: a take on a Welsh Rarebit. This was a very simple recipe that really was very quick and easy to prepare, and resulted in a pretty darn delicious dish (though I may have eaten it for actual breakfast and not dinner, but shhhh, don't tell anyone).

Next, I moved on to the sweet vegan recipe: Quinoa and Blueberry Griddle Cakes. Sadly, I had less success with this recipe. The prep was very simple, but try as I might, I just could not get the quinoa to the texture Mark described (he said it should resemble mashed potatoes). I tried everything: cooking it for double the time, cooking it with double the water, letting it sit over night, but the grains refused to burst. It must have just been a particularly resilient type of quinoa! I forged ahead and tried to make the griddle cakes anyway, but once I tried to flip them, they just refused to stay together. I ended up with a pretty tasty hash, but no solid griddle cakes.

Finally, I choose the showstopper sweet recipe: Mascarpone French Toast with Sweet Dark Cherries. The prep for this dish was actually extremely easy, but it did require quite a bit of a time commitment; first to dry out the bread (either by leaving it in the open air for a day, or by drying it in the oven), then to give the bread time to soak up the custard mix, and finally to bake the dish. The result was pretty good, though I can't quite imagine going through all that trouble to serve it for dinner. A spectacular Sunday morning brunch dish? For sure. But it didn't quite seem like the best option for dinner.

In summation; Dinner for Everyone and the collaboration with Peapod are a pretty awesome pairing. You can pick up Dinner for Everyone online or where ever cookbooks are sold. You can also get $20 off an order of $75 or more (that's pretty much the cost of the Pho meal kit, hint hint) and 60 days free delivery from Peapod by using the code BUNNY20 at check out. Make sure to leave me a comment below if you try any of Mark's recipes on Peapod!

Friday, May 31, 2019

A Beginner's Guide to Cooking Fish with Sitka Salmon Shares

I received free products from Sitka Salmon Shares in order to facilitate the writing of this post. All opinions are my own.

The first thing you need to understand is that I grew up in the desert. You know what there's not a lot of in the desert? Seafood. I mean, other than Red Lobster. In addition to being a desert dweller, my mother was not really a fan of fish. I have vague recollections of breaded fish sticks coming out of a toaster oven at some point, and on occasion, she mixed up a bit of tuna salad using stuff from a can, but that was really it. Add to that the fact that my only other experience with seafood was wrinkling up my nose as we passed the fish counter at the grocery store, and you have the makings of a 20+ year aversion to anything with gills.

When I started this food blogging journey so so so very long ago, I began to think about my food phobia. I hated fish, but why? I'd never really had it. I'd certainly never ordered it in a restaurant. And I liked shellfish well enough, so what was the real problem?

Everything came to a head when I was at an event in which a very famous Chicago chef was cooking a meal live in front of a small crowd. That meal was a take on bouillabaisse, a tomato based fish stew, and he was chucking just about every type of aquatic life into his pot. "It's ok," I thought, "I'll just pick around the fish and eat the mussels." Then, much to my horror, the chef himself began ladling soup into our waiting bowls, and with a smile, he gave me a huge chunk of fish meat. "Want to make sure you get a little bit of everything," he said with a wink. I steeled myself for the worst as I lifted a spoonful of fish to my lips and... it was actually quite good! Then and there, I made a deal with myself: if I was ever offered fish, I was going to accept it, and I have been happily surprised by many delicious fish dishes ever since.

Now that brings us to the present and my first interactions with Sitka Salmon Shares. When they first approached me about trying one of their boxes full of freshly caught Alaskan seafood, I was admittedly apprehensive. Having seafood presented to you by a master chef was one thing; preparing it myself was quite another. But now that I have a proper kitchen and my cooking skills have increased beyond that of a starving college student throwing things together in the vein hope they will be edible, I decided to be brave and give cooking fish a shot.

When I received the box from Sitka, I was immediately impressed with everything. Not only did the vacuum packed cuts of fish look vibrant and clean, they had also included several recipe cards, information pamphlets, and a small cedar wood plank, presumably for grilling the fish on. The even had an insert informing how to properly remove pin bones from the fish, something I had been worrying about doing wrong! Each individual cut of fish was portioned and cleaned, and then clearly labeled with its species, date caught, and even the name of the fisherman who had caught it! Best of all, everything arrived frozen solid with not even a hint of odor.

Sitka Salmon Shares works much like a farm co-op; subscribers sign up for a period of 3-9 months, and are then sent a box each month containing a portion of an individual fisherman's harvest. This system not only ensures that the fishermen get to keep a higher portion of the sale than they would by selling their wears on the open market, it also gives the subscribers access to the most seasonal varieties of fish.

I decided to start my fish cooking journey by tackling a small cut of Coho salmon. I made a quick little marinade out of soy sauce, honey, garlic, and ginger, then steamed the fish in my Instant Pot along with some mushrooms, peas, and onions. The result was a nicely flavorful fish, but a little over cooked and dried out. Next, I decided to attempt a salmon quiche. I oven roasted a cut of Keta salmon, then shredded the meat. This time, I cooked the salmon to a perfect consistency, so it remained moist and flavorful. I added the meat to a pre-cooked pastry shell along with some sauteed onions, spinach, and Swiss cheese. I then poured a mixture of eggs and heavy cream over the whole thing and baked it for about 35 minutes at 350. Now, I know some people are squeamish about fish and cheese, but I thought the nuttiness if the Swiss and the butterines of the salmon worked really nicely together!

Feeling a little more confident, I decided my next task was to tackle the two pieces of Wild Alaskan Pacific Cod. The first thing that popped into my mind was fish and chips, and following that, fish tacos, so I decided to combine the two. I cut the cod into small chunks, beer battered it, fried it, and combined with with a simple slaw (cabbage, red onion, and carrots mixed with mayo, sour cream, and lime juice), and did a quick pickle on some apple sticks to add a bit of brightness to everything. I was pretty happy with the results, and the softness of the cod inside the crispy batter was so perfect with all the crunchy toppings!

I saved the best and most daunting fish for last. My box had included a beautiful piece of sea bass, and I fretted for a while about what I was going to do with this delicate fish. I just so happened to have picked up a sous vide circulator, and after a bit of research, I discovered that using a sous vide machine to cook sea bass was a very good idea. I placed the fish into a ziplock bag along with some butter, garlic, salt, and pepper, the cooked it in the water bath for 30 minutes at 133 degrees. In the meantime, I whipped up a quick gnocci side dish with some wilted baby kale and Parmesan cheese. The sea bass out of the bag was so tender that it began breaking apart as I plated it! This was definitely my favorite preparation of them all, if only because it made me feel so dang fancy!

It really surprised me how comfortable I've become with cooking fish over the last few months. I've gone from completely intimidated to completely enthusiastic. It just goes to show that when you are working with a product of such high quality, you really can't go wrong. Whether you are an experienced fish chef or a curious beginner like me, I cannot encourage you enough to consider signing up for one of Sitka Salmon Shares' subscription plans. Let me know in the comments what your favorite way to cook seafood is!