Week three of the Chef’s Top Ten brings a dish from the earliest days of the now-defunct Provence Mediterranean Grill. The Seafood Linguini – sautéed clams, mussels, grilled fish, prawns, roasted garlic, and tomato sauce. Despite the apparent simplicity of pasta with tomato sauce and fish, it really does satisfy an itch that can sometimes be hard to scratch.
But let’s not get ahead of ourselves! We need to talk about the appetizer before we get too involved in the entrée. Sous Chef Florian brings us a House Cured Steelhead Trout with blinis and citrus crème fraiche for his third outing as a Top Ten contributor.