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7 responses to “White Sturgeon and Fine Dining”

  1. 30A EATS

    This was a beautiful post. You brought all of my favorite foods together on one plate, and beautifully I might add! Thanks!

  2. Carlos

    Great dish! The originality radiates from it. I sometimes hate the over complexity that some chefy dishes have, with their foamy toppings, or drizzles, but your dish comes perfectly together like the ingredients were ment to be.
    You made delicious poetry on that dish, bravo.

  3. Sarah

    Wow, this is beautiful and I want to eat it for dinner right now! I’ve tried my hand at chaffy dishes too and typically, I fail. Fail early, fail often, is my philosophy:)

  4. hodgeman

    Hank,
    How would that dish do with Pacific Halibut?…no sturgeon but I’ve got loads of halibut that I’m always on the lookout to do something cool with.

  5. baobabs

    yum this looks great!!! and so professionally plated and gorgeous photography. thanks for sharing. sounds like a really delicious combi

  6. Butterpoweredbike

    Gorgeous shots, Holly.

  7. Lea Ann (Cooking On The Ranch)

    I don’t know much about Sturgeon, so found this really helpful. I’ll probably have to stick with the Swordfish. Beautiful looking dish. Nice to find your blog from Twitter.

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