I bought a gorgeous chunk of skinless skate wing today. I want to make skate with brown butter and capers. Half the recipes suggest dredging and pan-frying, while the other half recommend court-boillion. Which would you guys recommend?
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.