Monday, March 16, 2009

April issue of Food & Wine magazine mentions Spur

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.


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