Do you get tired of Chef’s that think they understand the “situation”? How much dogfish you eatin’ at home, by the way! “y’ want fry’s wi dat”??
“The fishermen have one of the worst jobs around,” said Kaldrovich, gently touching a plate of just-caught dogfish. “This is the fish that the fishermen eat at home … The more we can help, the better.” CAPE ELIZABETH, Maine — In the basement of the posh Inn by The Sea, executive chef Mitchell Kaldrovich conducts a fish fry. He fillets a piece of white fish in a skillet as flames shoot up all around. The “nice, flakey fish” turns a golden brown and the chef plates it on a bed of quinoa tabbouleh with an artistic dash of yogurt lime sauce. more@bdn 16:28
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