Geoduck two ways: Marinated in organic canola oil with cukes and lemon + tempura fried

Carrot cooking demo today in Place Market 1 recipe inspired by one of my culinary heroes: Joel Robuchon.

One of the first course choices for $20 Buck Duck at Campagne this month.

the first of what will be many jars of pickles before this month is out

Campagne's lead cook, Nikki, showing the 55lbs halibut who's the boss

The Campagne steak: petite rib-eye pan roasted with shallots and thyme and served with parsley crusted marrow bone and red wine jus-YUMOLA!

Here is the finished product after butchering that big halibut-served on a bed of sweet corn, black-eyed peas, corn milk and bacon with an herb oil

Check out Randy, Campagne's Chef de cuisine breaking down forty pound halibut on Tuesday