View from the Kitchen

I’ve sat down several times to write this, but true to form I ended up in some far away land via the proverbial rabbit trail.  So without further ado….fresh seafood, there, I said it!

I feel myself slipping into a rippled vision day-dream right now, thoughts of freshly harvested bounties from unbridled water ways, unmolested and free from human manipulation really gets the ol’gastronomy juices flowing.

Like anything else there is a good and a bad side to everything, but left alone, fish that is caught in its natural environment, packed in ice and flown directly to you doesn’t really have a “bad” side.  And if you’re worth your salt it stays that way.  Or better yet, if I’m worth my salt it stays that way!

When it comes to fresh seafood, simple techniques will always reign supreme. This is the philosophy the culinary team uses here at the P&P.  We feel that God has already done enough, we’ll just make sure that we don’t do too much more.

Spring is fast approaching, so be on the lookout for some fantastic fish specials coming soon! This weekend we’re featuring wild-caught Scottish salmon and our signature crab cakes.

Eat well,

Chef Aaron
The Partridge & Pear Restaurant at Christmas Place

0 Comments On “View from the Kitchen”

Leave a Reply

Your email address will not be published. Required fields are marked *

five × two =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>