Utilizing the sous vide method to turn out an exquisite cold smoked salmon, Spur Gastropub's Chefs, Brian McCracken and Dana Tough received the ultimate accolades in the April 09 issue from food writer and author von Bremzen.
Von Bremzen, author of such books as The New Spanish Table and contributing editor to magazines like Travel & Leisure, has written the F&W article “Should Fine Dining Die”.
In it she discusses, “Now that chefs are busy opening burger joints and dumpling houses, the days seem numbered for fancy dining rooms. Von Bremzen makes a case for why we need haute places more than ever.”
After a chat in the article with chefs like Laurent Gras and Ferran Adrià, von Bremzen gives a shout-out to Spur’s salmon. “The salmon on the crostini at Spur Gastropub in Seattle is cooked sous vide for ultimate silkiness.”
Congratulations Chefs!
In it she discusses, “Now that chefs are busy opening burger joints and dumpling houses, the days seem numbered for fancy dining rooms. Von Bremzen makes a case for why we need haute places more than ever.”
After a chat in the article with chefs like Laurent Gras and Ferran Adrià, von Bremzen gives a shout-out to Spur’s salmon. “The salmon on the crostini at Spur Gastropub in Seattle is cooked sous vide for ultimate silkiness.”
Congratulations Chefs!
And for the advanced home cook with great kitchen equipment, email me if you'd like the recipe for this dish which the Chefs have very kindly shared.
photo for Spur by Kristin Zwiers
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