On the menu Apr 20 — Apr 26

This was my grandfather's recipe. We used to beg him for this delicacy every time we'd go to his house. One day I arrived early and actually caught him cooking his famous trout.
I honor him for making something so simple. He figured out what you don't need to do—add too many ingredients to hide a good thing. "This is it?" I asked. It wasn't that the method was so complicated; it was that the fish was so fresh—possibly the best fish I have ever tasted.

Love,
JG