Salmon Party
October 27
Roseville, CA
NorCal people: You can get tickets for our Nixtaco/Taku River Reds Salmon Party now! This is a special dinner where my friend Patricio Wise and I will be cooking salmon dishes with a Mexican flair, each one using a different wild Alaskan species. What’s more, this is the fish that I caught this past summer with Tyson Fick of Taku River Reds.
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Even better, this is not only a dinner, it is a chance for you to buy some of our fish as cheaply as it gets — if you pre-order through Taku River Reds, Tyson, who will be at the dinner, will deliver it to you that night.
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Seating is limited, so get your tickets here ASAP!
Hi there, I’ve been following your sight for some time now and have loved every thing i’ve tried. I was wondering if you knew anything about turkey knuckles? My Father picked some up at a local market but we can’t seem to find a recipe for them. I was hoping you may be able to help me out.
sincerely,
Hank,
I’m looking for a good Hatch Green Chile Quail recipe. Im wondering how well green Chile and prickly pear syrup will match up.
Tres: Maybe good? I know both work well with quail. Haven’t tried it.
Curious to know is your fabulous mushroom soup “sex in a bowl” can be frozen? Why? because I have so many wild chanterelles.
Hi Hank,
Because of your influence, I’ve been rendering a lot of duck fat, I we’ve been loving it.
I do have a question about how it sets. I’ve had that it sets beautifully and thick and other times it doesn’t want to set as nicely… hard to explain but takes forever to set, seems more airy… and yet, I’m 99% sure that there is no water left in it.
Any ideas what may be happening?
Thanks!
Marc