Leslie Bartosh, CEC, AAC, FMP

 Fish mousseline with toast, salad, and horseradish. Mixed fish mousseline (rainbow and steelhead trout); toasted, house baguette; cucumber salad with cream horseradish sauce. Mousseline is versatile which makes it fun to “play” with.   For this plate, it was served cool, instead of hot. Thank you Riverence , for the great fish to use with this dish.   Mousseline, Fish Mousseline, Rainbow Trout, Steelhead Trout, USA Trout, Riverence,

  Special days are made extra special and memorable with extra special dishes. Mousseline, rice pilaf, broccolini. Mousseline of rainbow and steelhead trout, scallop-cream-tomato-basil sauce, steamed broccolini, saffron rice pilaf and microgreens Thank you Riverence for the great fish to work with.  As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Rainbow_Trout, #Steelhead_Trout, #Mousseline, #Riverence, #Scallops, #USA_Trout

  Za’atar seasoned Riverence Rainbow Trout , saut é ed; on a bed of Middle Eastern style salad: Israeli couscous, cucumber, feta cheese, mint, Kalamata olive, pepperoncini pepper and home-grown tomato, lemon juice and olive oil; Nan-e Barbari bread.   A delightful combination of flavors and textures. #LifeLongLearning #LifeLongTeaching #FamilyFood #RainbowTrout #Riverence #NanEBarbariBread #ZaAtar#IsraeliCouscous   As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Leslie Bartosh

  Jerk Riverence Rainbow trout with Thai style salad. Years ago, I had the pleasure of visiting Negril Jamaica.   The resort I stayed at, had a good Chef.   The food was fresh, vibrant, good, and very tasty.   No matter the meal, it was all prepared with care and pride. This was my first exposure to Jerk style cooking.   Today as I think back on it, I remember the delightful balance between spice and the flavor of pimento (all spice).   Sometime after my visit, I found some premade Jerk spice mixtures.   They weren’t the same as what I had in Jamaica but were good none the less. Today when I want Jerk style food, I use my own Jerk seasoning mixture.   Usually, I will use it on fish. When I “Jerk” fish, I like to do so over lump charcoal.   In Jamaica of course, this would be done over pimiento wood.   If the weather or time does not permit cooking on the Jerk on the grill, I will either broil or saut é the item.   Even, though it is not quite as tasty as Jerk prepared ov