Test Kitchen: Surf & Turf with Fermented Plum & Nectarine
Channel: Chef's Roll
Date: 2022-12-07

Chef @Mikel_Anthony makes surf and turf using Allen Brothers' Angus Ribeye and Chilean Seabass from The Chefs' Warehouse and serves with seared bok choy, caramelized miso, fermented fresh plum and nectarine, and cilantro chimichurri. Allen Brothers Angus is sourced from small Midwest family farms, raised on native grasses, finished on the sweetest corn in the country and aged a minimum of 30 days before being hand cut by Allen Brothers team of skilled butchers who are dedicated to perfecting their craft daily. Allen Brothers block cut Chilean Seabass is single boat sourced from the cold Artic waters off the coast of Patagonia and is Marine Stewardship Council Certified for its’ sustainable fishing practices.

Full recipe on our website!
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