Monday, March 16, 2009
Food writer Anya von Bremzen describes the salmon of Spur's crostini, prepared using the sous vide method, as having the "ultimate silkiness".
The salmon is on our March menu at Spur or-- for those of you with the burning desire to recreate it at home-- the recipe can be found on an earlier blog post from Chefs McCracken and Tough.
Thank you Anya.
salmon crostini photo by Kristin Zwiers.
Posted by Kat Spellman. The Spellman Company. Marketing and PR. at 3:22 PM