Seafood Entree
John Dory
T. Cook’s at Royal Palms Resort and Spa
One of the Valley’s hottest seafood dishes – T. Cook’s John Dory ($38) – is actually not from anywhere near Arizona at all. “The John Dory, my personal favorite item on our menu, is a firm saltwater fish originally from New Zealand,” says Todd Allison, famed executive chef at the Royal Palms Resort and Spa. A mild whitefish, the secret to the John Dory’s success lies in Allison’s careful preparation to ensure that while the outside of the fish stays perfectly crisp, the inside is beyond tender – every bite literally melts in your mouth. “The key is to slowly pan roast the fish along with its accompaniments, which includes braised baby fennel, sunchokes and cipollini onions,” Allison says. “The secret ingredient is barrel-aged sherry bourbon.” An added bonus is that the herbs and even some of the vegetables are often from right outside the kitchen, thanks to the resort’s on-site garden. Allison recommends pairing the John Dory with a glass of Chateau St. Jean Robert Young Vineyard Chardonnay. “The flavors match up nicely with the sharp acidity of the sherry butter sauce, creamy and sweet cipollini onions, and the light hint of anise from the fennel.” 5200 E. Camelback Road, Phoenix; 602.808.0766; www.tcooksphoenix.com.
PHOTO COURTESY OF T. COOK’S UPTOWN |
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| OCTOBER 2016