Leslie Bartosh, CEC, AAC, FMP

  Mahi-mahi with glace and vegetables.   Seared Riverence , wild caught, Ecuadorian Mahi-Mahi, glace from white stock, carrot, green bean, potato. A match made in gastronomic heaven.    In the spirit of variation on a theme… I did this previously with glace made from roasted pork stock. It worked well. But this is a more harmonious combination.   Thank you, Riverence , for the great fish to use with this dish.   Thank you, Diversified Ceramics Corporation , for the great bowl to showcase this dish.      As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all!   Chef Leslie Bartosh #MahiMahi #Glace #Carrot #GreenBean #Potato #DelightfulSimplicity

 Sautéed mahi mahi with vegetables. Wild caught, Ecuadorian mahi mahi, sautéed; carrot; green bean; red potato and daikon. Roast pork glace.  The roast pork glace was an interesting sauce for this dish. It was strong but was balanced out nicely by the vegetables and fish. An ultra rich dish!  Thank you Riverence for the great mahi mahi to use in this dish. Thank you Diversified Ceramics for the great bowl to showcase this dish in.  As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all Chef Leslie Bartosh #MahiMahi , #PorkGlace , #Riverence , #DiversifiedCeramics

  Some days all you need is a perfectly crisp, cornmeal encrusted, fried fish, sandwich. House made tartar sauce and sesame seed bun, fried steelhead trout with the usual accompaniments. Thank you, Riverence , for the great fish to work with! #FriedFishSandwich, #SteelHeadTrout #Riverence   As always your comments or questions are welcome. Until next time, Bon Appetit Y'all Chef Leslie Bartosh