Smoked Sablefish & Watermelon Radish
Masia El Altet Olive Oil
Capers, Lemon Zest, Red Onion, Beet Microgreens
Starting the New Year off with a deliciously vibrant and easy brunch! This super-delightful appetizer or brunch course is made with sliced smoked sablefish layered with crisp watermelon radish, dressed with the best olive oil.
It is garnished with capers, lemon zest, red onion, beet microgreens and a bit of fresh ground black pepper to finish. Served with a toasted poppy seed bagel on the side, the silky buttery fish is heavenly paired with the crunchy mildly-peppery radish.
Crispy-Skin King Salmon
Israeli Couscous with Feta, Herbs, Tomatoes
This is king salmon season, and the star of this mouthwatering, vibrant dish is Wild King Salmon from Alaska.
Wild Alaska king salmon are the gourmet’s salmon because of their large luscious flakes and high fat content — sometimes twice that of sockeye and coho. King salmon store this fat for their journey up North America’s longest river systems. When you eat wild Alaska king, you’re tasting the anticipation of this river journey in the fish’s flesh.
Like a well-marbled steak, this fat melts into the salmon, giving king salmon an unrivaled mouth feel. And remember, these are the good fats: the natural, marine-derived omega-3s that heart doctors celebrate. Because of this fat, king salmon is perfect for grilling and searing with just salt and pepper. King salmon needs little else.
In today’s dish, the salmon is first rubbed with an olive oil blend then simply seasoned with sea salt and fresh ground pepper. It is cooked until the skin is perfectly crisp and the flesh is just perfectly cooked through.
The past month has been very special. We were celebrating birthdays, anniversaries, 15 years of Taste With The Eyes, 3 years of living in Las Vegas, and the Platinum Jubilee of the Queen (remembering my mother’s trip to London for the Coronation in 1952).
The highlight of our celebrations was an exquisite dinner at Joël Robuchon’s eponomous Three Michelin Star restaurant at the MGM Grand Las Vegas. The entire experience ranks as one of our finest meals, ever. It was French Perfection.
The “Chef of the Century” sadly passed away in 2018, but his restaurants certainly keep his artistry, passion, and spirit alive. A single framed photo of the late Chef graces the credenza at the entrance to the restaurant.
The world-class restaurants, with a concentration of the world’s best chefs, were one of the many reasons I was excited to move to Vegas. They are now just 21 minutes (get it?) from my house! Of all the great ones, Joël Robuchon at MGM Grand is the crown jewel.
The Pierre-Yves Rochon art-deco Parisian apartment décor is swathed in plush hues of purple. The space exudes the same type of elegance found on the plate — we were inspired to savor every moment with all the senses. Trolleys were overflowing with breads and cheeses and mignardises. The impeccable service, opulent décor, unparalleled brilliant dishes….all made for a truly unforgettable evening.
One of my most cherished creative outlets is to re-create historical events through food. Presidential Inaugural Luncheons in 2013 and 2017, Julia Child’s First Meal in France in 1948, and Dinner in Julia’s Cambridge Kitchen, are a few examples of many of my favorite re-creations. (See all the links below).
For this celebration, I am RE-Creating the restaurant in my home atelier and preparing a Salmon Crudo in a style in which I think the Chef would approve.