This inventive dish from @chef.ski debuts on the new @edgesteakhouse Spring menu: #Octopus Terrine with lemon #squid ink aioli and a smoky Romesco sauce. Finished with grated Marcona almond, it is accompanied by a salad of shaved fennel and watercress, tossed with lemon oil and sea salt.
April 1 marks the opening of the 2017 Pacific ling season – and that’s no April Fool’s joke! Our boats are heading out to the West Coast of Vancouver Island which should see fresh ling in Vancouver within a few days of the opening. #organicocean#seafoodnaturally#ling#seasonopening
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