Chef Melanie Ruga served fresh herb and citrus poached arctic char on a bed of wilted bok choy and potato brussel hash, served with honey blueberry gastrique, and topped with cajun chickpeas for her winning dish at the 2019 IACC Copper Skillet competition.
Chef Melanie Ruga served fresh herb and citrus poached arctic char on a bed of wilted bok choy and potato brussel hash, served with honey blueberry gastrique, and topped with cajun chickpeas for her winning dish at the 2019 IACC Copper Skillet competition.