It's Alan's birthday! To celebrate, we're putting him in the studio during today's Food Friday, and making him enjoy some delicious birthday cake. We'll be trying four different cakes, and hearing from some very special guests.
*Do do do do do do, do do* They say it's your birthday. *Do do do do do do, do do* It's birthdays today on Vox Pop as we wish our very own Alan Chartock a happy 71st (and many mooooore!). WAMC's Ray Graf hosts.
Chef Bruce Mattel of The Culinary Institute of America and Dennis Erlich of Pesca & Co. in Great Barrington join Ray in the studio for a discussion of seafood, and the role it plays in modern American cuisine.
Char is most often farm-raised and resembles salmon or Steel Head trout. Other salmon and trout species are easily substituted in this recipe however, the cooking times will vary based on the thickness of the filets and/or portions.
This recipe calls for keeping the skin on the fish, as Char has a thin, delicate skin. Other salmon varieties, such as farm-raised Atlantic salmon, may be tastier if the skin is removed prior to cooking. The skin and dark flesh on most salmon varieties may be a bit strong in fish flavor for some palates.
Our region boasts some of the finest chefs in the country. And we want to get to know as many of them as possible here on Food Friday. Today we are on with Chef Jaime Ortiz of Mazzone Hospitality—the culinary whiz behind popular establishments like the Glen Sanders Mansion in Schenectady, The Lodge in Saratoga, and 677 Prime in Albany.