Chef's Table at Villa St. Benedict

On the 19th we advertised a "chef's table" on our calendar of events which stated "Chef's Table featuring Rainbow Trout". As with many other promotions on these calendars, the room to elaborate on detail is just not there, which in my opinion gives us chefs the opportunity to be creative with that particular item you have featured. One of the fun and rewarding parts of our job is coming up with a dish that we haven't done before utilizing ingredients we already have in house, often times bits 'n' bats left over and having it be a winner. The dish I came up with was sesame seed encrusted trout, topped with pickled ginger-lime butter and salmon roe, paired with the Indian Harvest Jade Blend (Daikon Radish Seed, Split Garbanzos, and Jasmine Rice) and some sauteed asparagus tips with red peppers. We sold out of the additional special that night, and that gives me an idea of a new special or similar special I can feature in the dining room or on a new a la carte menu.