On the menu tonight I give you a Sous Vide cooked, lemon and basil oil marinaded fresh filet of sockeye salmon with a garlic and white wine sauce and a Myer lemon spritz topped of with Guajillo & Red Jalapeño caviar pearls for a pop of color and a hint of heat, made with my Spherificator.

This one I paired with a crisp California Chardonnay from the Matthew Fox vineyards.

I love being a Chef!!

Enjoy..

Chef De Cuisine 🍷