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February 1, 2013 Comments (0) Views: 1795 In The Kitchen With

David Friedman

Chef David Friedman at home in the kitchen at Redfish

Chef David Friedman at home in the kitchen at Redfish

This week we join Chef David Friedman in his (admittedly noisy) kitchen at Toronto’s Redfish restaurant, arguably Toronto’s most sustainable seafood restaurant.

Chef Friedman was kind enough to take us through the steps of making two of his establishment’s most popular dishes: Seared Weathervane Scallops with Octopus Hash and Paprika Oil from the evening menu, and then the insanely popular Octopus Hash with Poached Eggs and Hollandaise from his new Sunday brunch menu.

 

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Jamie Drummond Burns SupperEdinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And he really needs to get around to Redfish for a plate of that brunch Octopus dish.

 

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