Devour Btown is in full swing at Bloomington restaurants. Seth Elgar, executive chef at No Coast Reserve is in the Indy Style kitchen to make poke and jumbo scallops. No Coast Reserve is owned by the Butcher’s Block and places a strong focus on local products. The restaurant is just one of many eateries taking part in The Inaugural Devour BTown is going on now through Sunday, March 8. Diners can take advantage of special meal deals from forty of Bloomington’s finest restaurants serving a variety of fare including vegan, vegetarian and gluten-free dining options.
A quality product speaks for itself and when you make that extra effort to make that happen hopefully the customers can appreciate that.”
Yield scant 1 cup, will keep for a month
Portion size light coating, approximately 1 Tbsp per 3oz diced fish
Amount Qte of me Ingredient
1 Tbsp Ginger (Freshly microplaned)
1 Tbsp Garlic (Freshly microplaned)
1/4 C Palm Sugar (Grated)
1/2 C Soy Sauce
2 Tbsp White Sesame Oil
1 tsp Dark Sesame Oil
2 tsp Sambal Oelek (chunky garlic-chili sauce)
1 Combine all togther in a bowl, whisk to incorporate
2 Dice sushi-grade fish, mix w/ sauce and serve immediately
Scallop is similar to filet mignon in that it is very tender and you don’t want to over cook it.”
Season your scallops with Kosher Salt, fresh ground pepper and some toasted and ground fennel seed with a little oil. Mix and coat then place in a very hot pan.
The complete list of restaurants and menus can be found at DevourBtown.org. To participate, diners need to review the menu options, choose a dining destination and make a reservation if needed. Special promotions and events will also be announced on the Devour Btown Facebook page www.facebook.com/DevourBtown and Twitter via @DevourBtown.
Bloomington area restaurants present Devour Btown with support from the Bloomington Independent Restaurant Association and the Indiana Restaurant and Lodging Association.
If you would like more information about No Coast Reserve, visit their website at nocoastreserve.com