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Fish and grits and all that... good stuff. Oh yay-er!
Blackened wild grouper and shrimp, Marsh Hen Mill unicorn grits with smoked gouda, grilled pepper melange, and a veloute “gravy” made from a dashi of Benton's bacon and Father's country ham bones. Garnished with scallion and Neuske’s lardon. Collard greens braised in that dashi were served on the side. And yes, I buried the fish under a bunch of garnish. It was stupid good.
Fish and grits and all that... good stuff. Oh yay-er!
Blackened wild grouper and shrimp, Marsh Hen Mill Unicorn grits with smoked Gouda, grilled pepper melange, and a veloute “gravy” made from a dashi of Benton's bacon and Father's country ham bones. Garnished with scallion and Neuske’s lardon. Collard greens braised in that dashi were served on the side. And yes, I buried the fish under a bunch of garnish. It was stupid good.
