EAT Magazine March_April 2017_ISSUU_Layout 1 2/28/17 1:37 PM Page 48
The Story of Sturgeon The ancient fish may be a monster in the sea, but it’s a delicacy on the plate. story by CINDA CHAVICH photography by TRACEY KUSIEWICZ Chef Jefferson Alvarez with Ash crusted sturgeon, pine oil, corn, scoby & poblano wild mushrooms.
48 MARCH/APRIL 2017