• Jarnard Sutton

In the Kitchen with chef Stephane Voitzwinkler of Mister A's

Cooking since the age of 14, executive chef Stephane Voitzwinkler shares his journey as a French chef and preps his delicious almond & parmesan crusted sea bass on this episode of In the Kitchen.

Almond & Parmesan Crusted Sea Bass

$36

Almond & Parmesan Crusted Seabass with English Pea Risotto and Shimeji Mushrooms

What's the story behind adding this dish to the menu?

Local sea bass came in (caught daily and delivered to the dock downtown) and was beautiful ... I know a lot of people appreciate it, but they have seen it done some typical ways. We wanted to explore something different.

What's the key component to this dish?

Perfect quality fish.

Describe the taste to someone who haven't had this dish?