Yesterday we brought in a fish we've never tried before. And boy is it delicious!
Gold Spotted Sand Bass are found along the Baja Peninsula of southern California and northern Mexico, typically line caught by day boat fisherman from small fishing villages along the Sea of Cortez. The fish are light, moist, and flakey...with a mild flavor and texture similar to snapper or grouper.
Of course, as with most fish it's all about the preparation. And Chef Tom's light Chardonnay beurre blanc sauce is an exquisite pairing.
Speaking of Chef Tom, he's been here at the Rookery just two weeks now. In that short time we've also added another new cook, Tony. Plus one of our international students from last year has returned, Burcin from Turkey. And two days ago at midnight I was at the Minneapolis airport picking up a second international student from China, who has settled upon Melody as her self-chosen "American name."
So our summer 2016 kitchen staff is finally complete. And just in the nick of time! It's an all new team this year. So we ask for your continued patience as everyone learns their respective roles and we gradually work a few long-time Rookery favorites back into our menu.
Just yesterday we brought in our first of the season order of smoked trout. Bison and pheasant are on the way. And yes to everyone who has asked, bluegills also will be coming back!
Our full summer menu should be mostly finalized by next weekend. In the meantime we continue to add something new nearly every day. This past week, for example, it was a tasty British Isles artisan cheese plate. Chef Tom's firecracker scallops also have drawn rave reviews. And one guest proclaimed his classic Caesar salad the best he's ever eaten.
Oh, and did we mention this week's delectable Fresh Fish UN-Fry? Call now to reserve yours for anytime this weekend. We hope to see you soon!
