I have the luxury of having many kinds of fresh fish for lunch. EVERY DAY I eat some kind of fish, today charred grouper on wheat toast with pesto mayo and a slice of tomato. Yesterday, seared sashimi grade tuna on snow peas. I guess there are some perks of being a chef.
My Ingredients
- Terra Spice
Classic and modern spices and ingredients. Really cool freeze dried fruits and veggies. Don't miss the concentrated oils and extracts. Oh yes, the amazing black garlic too! - At The Meadow
Smoked salt, soy salt, and some really good chocolate
My Tools for Cooking
- Smoking Gun
Smoking gun, thermal circulator, anti-griddle
My Work
- Dockside Resaturant
Go here for t-shirts and face book for events
My Causes
- Sea Grant North Carolina
Marine research and outreach links universities to coastal communities - NC Aquariums
A great source for local conservation and information about regional species - Surfrider Foundation
Help keep our breaks and beaches clean! - Sea Shepard
Read the book, these guys are great!
