Leslie Bartosh, CEC, AAC, FMP

  Confit fish, cherry tomato and shallot. Confit wild-caught Ecuadorian Mahi-Mahi, cherry tomatoes, and shallots, on potato pur é e, lemon beurre blanc with capers and salmon roe, and house microgreens.   Yes, please! Thank you Riverence for the great Mahi-mahi to use in this dish.  As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Mahi_mahi, #confit, #beurre_blanc, #Riverence,

  Fish tacos.   Flour tortillas, fish, spicy slaw, pickled onion and cilantro. Blackened, Ecuadorian mahi mahi “fingers”; gochujang slaw; house pickled onion; and cilantro on flour tortillas.   Quick, easy, very savory and quite delightful! Thank you, Riverence and Daesang America for the great products to work with.    As always, your question or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh  #Fish_Tacos, #Blackened_Fish, #Spicy_Slaw, #Gochujang_Slaw, #Pickled_Onions, #Riverence, #Daesang_Americ

  Stream and Field. Steelhead trout and escargot. Saut éed Riverence Steelhead trout, escargot in velouté with garlic and parsley, steamed spinach. Will do this one again. #Steelheadtrout, #Riverence, #Escargot, #Spinach Chris Barry, Stephen Felsenthal

  Mahi-mahi, Coconut, Kale and Porcini. Seared, Riverence ,wild caught, Ecuadorian mahi-mahi on braised kale, coconut milk with onion, ginger, fish sauce, lime, porcini mushroom and Thai basil. Chili oil and Thai basil flower garnish. Yes please!  As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all Chef Leslie Bartosh #MahiMahi , #WildCaught , #Kale , #CoconutMilk , #ThaiBasil , #Porcini , #ChiliOil , #Riverence , 

  Fish tacos with slaw and pickled onion. Blackened, Riverence steelhead trout, spicy gochujang slaw; house pickled onions; and cilantro. A symphony of flavors!   All of the players (flavors) played very well together to achieve an amazing crescendo of flavors! Thank you Riverence for the great fish to work with.   Thank you OFood for the great gochujang to use with this dish.  As always your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Fishtaco, #spicyslaw, #gochujang, #blackenedfish, #pickledonion, #Riverence, #OFoods,