Tuna Tataki Recipe:
1 loin Albacore tuna
1 Tbsp. 32 mesh black pepper
Vegetable or grape seed oil
Ponzu Dressing:
1 cup Lemon juice
60ml Rice Wine Vinegar
2/3 cup Soy Sauce
60ml Mirin Seasoning
60ml Brown Sugar
1tsp Togarahi spice
30ml Sesame Oil
60ml Grapeseed Oil
Salad:
Sliced Red Onion, Watercress. Cilantro, Red Radishes, Lime Segments, Serano Peppers & Pea Shoots
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About Chris Bisaro:
My parents were in the restaurant business and owned Bisaro downtown Vancouver. Then they opened the Dundarave Café in West Vancouver. When I was 11 years old I started working as a dishwasher, then worked my way up to a line cook.
When I was 16 years old I worked at the Cactus Club nights and weekends as a line cook. At 19 I moved to Kelowna and worked at some of the vineyards cooking, then moved back to Vancouver.
I then worked for the Glowbal Group for 4 years as a Sous Chef, and then I started at Brix as the Executive Chef. A year later they opened George Ultra Lounge and I have been the Executive Chef of both of these restaurants ever since.
About Brix:
Brix Restaurant & Wine Bar, set in a 1912 Yaletown heritage building, is known for its modern Canadian cuisine that uses local ingredients in a comfortable, yet innovative way, a strong commitment to wine and an excellent wine by the glass selection offering over 60 wines by the glass. The room is warm, inviting & artistic; the unique glass covered courtyard patio is one of the jewels of the city, heated and open year round.
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