V.21 No.36 | 9/6/2012
Eric Williams ericwphoto.com
El Zarandeado pays off
By Ari LeVaux
A gray snapper is split down the middle so perfectly and precisely that, after the spine is removed, the fish lies flat, flatter than any flounder. It’s arranged skin-side down with nothing but white flesh exposed, then covered in onions and a creamy, mustardy chile sauce before it’s baked into something you’ve never seen or tasted before.
The Animals at Bookworks
A reading and signing with writer Christian Kiefer.
Mastering the BJ: Interactive Skills at Self ServeMore Recommented Events ››