Executive Chef Bryan Malcarney will be the "Guest Chef" at The Westport Farmers' Market on July 10th. Chef Malcarney is the creative force behind Blue Lemon in Westport and Rory's in Darien. Chef Malcarney was classically trained at New York’s French Culinary Institute and Blue Lemon has earned rave reviews from both the New York Times and Zagat's.
This Thursday, Chef Bryan will be demo'ing a wonderful summer recipe for Crudo of Wild Striped Bass (view recipe below). Don't worry...you get to taste it too. Samples will be available after the recipe demonstration.
When asked why he feels so strongly about supporting The Westport Farmers' Market, Malcarney states, "I support the farmer's market because I like supporting people that are in similar endeavors as I...ndependent people that are working hard for themselves and are actually creating something that betters the overall community. Plus nothing beats a real home grown tomato."
Crudo of Wild Striped Bass
8 oz. filet of Wild Striped Bass 4 oz. baby arugula
4 small radish julienned ½ pint raspberries
4 scallions finely sliced 3 limes
¼ cup finely julienned cilantro 6 tbsp extra virgin olive oil
salt & pepper
Thinly slice the wild Striped Bass and arrange around the outside of the plate. Season with salt and pepper. In a bowl combine the arugula, radish, scallions and raspberries. Add the juice of one lime and two tablespoons of extra virgin olive oil, season and toss the salad together. Place the salad in the middle of the plate. Squeeze the juice of half a lime directly onto the fish on each plate. Drizzle with olive oil and sprinkle the julienned cilantro on top and serve.
Blue Lemon Restaurant
15 Myrtle Avenue
226 – 2647