Rock Fish School

Travis Day, our sous chef here at Boneta, took time out of running the brigade this week to show our friend and fellow cook Christie some tricks for prepping Rock Fish.

Christie is heading up the kitchen at The Diamond and luckily it's proximity gives her a plethora of tutelage a block away. Travis has worked at some of the worlds best Sushi restaurants as his time at Boneta has shown.

Our kitchen is using its experience in Japanese cuisine on line right now with a tuna tataki and a wild sockeye gravlax dish with salmon roe, red beet, brioche croutons and celery foam. While we're not usually much for foams or other types of molecular activity it really ties this dish together. Perfectly refreshing amongst this spring heat wave.