Chef Megan Logan of Cafe Pinot Talks Being Pregnant & In The Kitchen

We're the pushers and the doers who believe in hustling because there's nothing more satisfying than getting the job done *arm flexing emoji* We're happy to have #apronsquad members who honor the hustle. Chef Megan Logan of Café Pinot is the perfect example. 8 months pregnant and still kickin' ass in the kitchen.

Wild Striped Bass with Baby Artichokes Barigoule, Sugar Snap Peas, Scallions, Shemiji Mushrooms

Serves 4


4 ea   Wild Striped Bass, filet   

16 ea   Sugar Snap Peas, cleaned and blanched

8 ea   Scallions, cleaned and blanched

2 T   Blended Cooking Oil

2 pkgs   Shemiji Mushrooms, cut off stem

Tt   Kosher salt

1 cup   Butter, unsalted

For the Artichokes:


8 ea   Baby Artichokes, cleaned and halved

.5 ea   Yellow Onions, large dice

1 ea   Celery Stalk, large dice

4 ea   Garlic Cloves

.5 cup   White Wine

4 cups   Chicken Stock, or as needed

5 sprigs   Fresh Thyme

2 ea   Lemons, cut in half

.25 cup   Extra Virgin Olive Oil


  • Heat an 8 qt. sauce pan, add olive oil, sweat the onions celery and garlic until translucent
  • Add the artichokes, and sweat for another 2 minutes
  • Add the white wine, bring to a simmer and cook for 1 minute
  • Add the chicken stock to cover the artichokes; bring to a simmer
  • Add the lemon juice and thyme; let simmer until artichokes are tender
  • Strain liquid, reserve artichokes and discard the other items

For the Plate up:


  • Heat a large cast iron skillet to very hot; add blended oil and heat up
  • Pat the fillets dry with a paper towel and season both sides of the fish generously
  • Once the oil is hot, place the fish skin side down, and turn the flame down to medium
  • Slowly cook the skin of the fish for about 5 minutes until crispy
  • Flip the fish over and baste with butter, garlic and thyme until cooked through
  • In a separate sauté pan, heat up more blended oil over high heat; add shemiji mushrooms; season with salt
  • Caramelize the mushrooms for about 1 minute and then add the artichokes to heat
  • Add the strained barigoule cooking liquid and 1 T of butter until the sauce forms a nice glaze. Add the snap peas and the scallions.
  • Adjust seasoning and plate with the cooked bass


// Special thanks to Ghost Media & Patina Restaurant Group!