COOKED GEO DUCK MOVIE
A few geoducks from the state shellfish lab at Brinnon on Hood Canal were given parts for the filming of the movie “Snow Falling on Cedars,” but they’re the exception. They are organic machines, all plumbing and pump. Well, geoducks have no brain, eyes, ears or, presumably, feelings. Of course, a reputation for being a superior seafood doesn’t come without a steeper price tag. Gastro Obscura described geoduck meat as “sweet and briny” without being fishy, with a “clean, snappy bite that’s much crisper than other clams,” leading many to consider it to be the ideal seafood. Geoducks burrow deep into soft, muddy or sandy sediments, and this long “neck” is actually the siphon that the clam uses to bring clean seawater down to the deeply buried shell. The meat inside has been described as tasting similar to clams but also having some shrimp-like qualities. Geoducks can be eaten raw or cooked in various ways – boiled with butter is one popular preparation method.
Once again, the focus here is seasonal Scottish produce, with Boyter - a local boy who knows the hedgerows and beaches like the back of his hand - fond of using ingredients he’s foraged himself, such as rosehips, brambles, elderberries, dabberlocks and pepper dulse (both types of seaweed). The Cellar, FifeĪt this Michelin-starred restaurant - housed in a former smokehouse and cooperage in the town of Anstruther - chef-owner Billy Boyter showcases his skills with a set lunch menu and a set tasting menu. Typical dish: Gigha halibut, smoky mussel butter and coastal greens 7. Mackerel is brought to the kitchen door by the bucketload, a local brewery makes beer to the restaurant’s own recipe and there are bothies and ‘shepherd’s huts’ available on a B&B basis. In this stunning location, chef Pam Brunton and her partner Rob Latimer, work with the local environment, sourcing fresh, bright produce and bringing it all together with exemplary technique. Inver sits on the shores of Loch Fyne in Strathlachlan, on Scotland’s west coast, offering diners a view of the ruins of Castle Lachlan. Typical dish: Slow-roast hogget, sprouting broccoli, onions and anchovy. Owners chef Lloyd Morse and James Snowdon, who previously worked at London’s Spring and The Harwood Arms, respectively, are champions of provenance, sustainability and whole-animal butchery. It’s another with value at the heart of its offering, the three-course, set lunch only £19. Opened in July, this all-day bistro and bakery has a daily-changing menu that makes the most of local, seasonal produce. Typical dish: Wild Inverness-shire venison loin, mashed potatoes, pickled red cabbage, roast beetroot, braised nuts and red wine sauce. Husband-and-wife team Martin Thliveros and Sharlene Harvey command the kitchen and dining room, with everything apart from the bread made in-house. When one considers the quality of the cooking at this restaurant - based in the leafy suburb of Bearsden - the set menu is great value: three courses for £27.95. Typical dish: Roasted Inverurie lamb, Barra cockles, herb cream and golden turnips.
COOKED GEO DUCK FULL
Unalome opened its doors in Glasgow’s Finnieston neighbourhood back in July, serving up modern European dishes packed full of high-quality Scottish ingredients, with some particularly excellent fish and seafood creations on offer.
Having already worked at a pair of Michelin-starred Scottish restaurants - Martin Wishart at Loch Lomond and the Isle of Eriska Hotel - Graeme Cheevers will be aiming to head in the same direction with his first solo restaurant, located in the city of his birth.
0 kommentar(er)
