I was happy – but not surprised – when Chef Michael Tuohy’s Sacramento restaurant drew a four-star rating from the Sacramento Bee earlier this year. I’ve eaten there several times and the food’s exceptional – although I’m still waiting for the braised short ribs the reviewer raved about to be placed back on the menu. Chef Tuohy, who leads the kitchen at the Grange Restaurant & Bar at the Citizen Hotel, is all about local food. Open the menu and you’ll discover that Friday night’s featured dish is “Everything from Within 100 Miles.”

As I’ve mentioned, he’s introduced me to a number of dishes I wouldn’t ordinarily try – such as quail.

I recently wrote about his heirloom tomato gazpacho soup. Now I want to serve his recipe for Pacific halibut crudo – particularly since Pacific halibut is in season, and it’s a favorite of mine.

For his crudo, Chef Tuohy first slices half the halibut across the grain, sashimi-style. He dices the other half and sets it aside in a bowl.

To the bowl he adds some freshly chopped herbs, freshly grated orange and lemon zest, and a tablespoon of late harvest Sauvignon Blanc vinegar.

The plates with the sliced halibut then receive a liberal drizzle of extra virgin olive oil, before the diced ingredients from the bowl are carefully spooned atop the fish.

Chef Tuohy suggests serving the crudo with a crisp, nicely chilled Sauvignon Blanc.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

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