Had a really interesting and fun conversation with chef Dave Pasternack. Dave mans the helm at New York City's famed seafood restaurant Esca. Known as the "fish whisperer" in the industry, he has an unbelievable knowledge of fish and a new cookbook "The Young Man & the Sea" (Artisan, $45.)
I want to cook everything from this book, especially the rigatoni with tuna Bolognese, the fennel and blood orange salad with shrimp and the Sicilian style swordfish. (Look for my story on Dave and some fish recipes on Wednesday, June 27, in the Life section.)
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