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!

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