This is Crispy Skin Wild Alaskan Coho Salmon, with braised Spanish Octopus, fresh Garbanzo Beans, Roasted Peppers, Celery, and North Country Apple Wood Smoked Bacon. The sauces are Red Pepper Juice with Lobster Stock Reduction, and Squid Ink Vinaigrette.
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This entry was posted on October 5, 2009 at 12:55 am and is filed under Chef with tags B+O Brasserie, Coho, octopus. You can follow any responses to this entry through the RSS 2.0 feed
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October 7, 2009 at 7:50 am
I just a had tooth out and can’t eat, Wil. You are torturing me. That looks so good.