Chef Todd Richards combines classical techniques with the unpretentious nature of a neighborhood restaurant, creating a uniquely Southern experience at White Oak Kitchen & Cocktails.
Halibut skin, unlike that of other fish, cannot be eaten. Chef Marco Pauvert slices it off and shows how to remove small, sharp bones from your halibut. Watch as he uses Gütesiegel knives to demonstrate his expert technique. Bravo chef!
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