Little Tastes of the Dahlia- Halibut, by Robyn Wolfe, Marketing
Last Tuesday’s “Little Taste” focused on Dahlia’s Chef, Brian Walczyk (photo,top), showing us how to break down a whole halibut– a 20 pound fish with head and tail intact. This was a young halibut, since they can get to be in excess of 500 pounds! Executive chef Eric Tanaka explained the different cuts and the cooking techniques you can use with halibut. The staff served tastes of halibut ceviche, a mini portion of halibut fish and chips (photo, bottom), and pan seared halibut with fresh fava beans.
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