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On this episode of Makin’ it! Chef’s Kiss, Brad heads to Mystic, Connecticut to visit Executive Chef and James Beard Winner – Best Chef Northeast, Chef David Standridge of Shipwright’s Daughter and learns how to make his favorite dish on the menu: MONKFISH MORTADELLA TOAST!

Demystified this gnarly looking, yet absolutely delicious fish with a perfect, forever-on-the-menu dish. Thank you to Chef David and the team at Shipwright’s Daughter for sharing your secrets with us!

The Mighty Monkfish!
Pork Fat (lean, fat, ice!)
Kosher Salt
Ground Coriander
Ground White Pepper
Parsley
Pesto
Fresh Bay Leaf
Pink Salt
Garlic
White Wine
Pork back fat, blanched pork fat
Pistachios!
Toasty toast

Visit eat more monkfish, chef’s kiss!
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Don’t forget to subscribe, ya turkeys 🦃

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Shot by: Ian Deveau & Mitch
Edited by: Blake Thompson
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau
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Makin’ It Intro Sequence & GFX | Blake Thompson
Local Legends and Makin’ It Theme Music | Harrison Menzel @wanderbust
Logo Design | Dylan Schmitz

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Brad traveled out to the West coast to hang with the Sandwich King himself @owen.han in sunny Los Angeles to create their own spin on the bánh mì! Crispy chicken skin, marinated lemongrass juicy chicken, crunchy cucumbers & carrots, thai basil, pickled peppers and the secret weapon Maggi Seasoning sauce!

And yes, you did see sandwich kingdom rival @salt_hank ….Salty & Brad make a sandy comin’ soon…

Brad’s knife:
Brad’s Gozney roccbox:
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Shot by: Ian Deveau and Hobson Feltus
Edited by: Blake Thompson
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau & Hobson Feltus
_________
Don’t forget to subscribe, ya turkeys 🦃

Makin’ It Intro Sequence & GFX | Hobson Feltus
Local Legends and Makin’ It Theme Music | Harrison Menzel @wanderbust
Logo Design | Dylan Schmitz