SEAFOOD SENSATIONS International inspirations are in evidence on today’s seafood menus, and that trend is a tribute to the versatility of fish and shellfish. For instance, at Stock-Yard Restaurant in Nashville, executive chef Ahlyege’s menu has Moroccan/Mediterranean influences, and his recipe for grilled swordfish perfumed with preserved lemons, celery root truffle, mashed potatoes and eggplant cafiar is no exception. Look for it in our recipe section. From chef/owner Joseph Wrede at ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.