Cod with Celeriac, Douglas Fir and Bergamot

This elegant cod dish from Chef Bart Stratfold of Timberyard showcases a philosophy that runs through much of the restaurant’s cooking: taking a handful of exceptional ingredients and exploring them in multiple ways. Here, celeriac appears as a rich puree, a delicate grilled garnish, and the foundation of a deeply flavored sauce infused with kombu... Read More The post Cod with Celeriac, Douglas Fir and Bergamot appeared first on Chef's Pencil.