Cathal Armstrong: Hi! I am Cathal Armstrong. I am the owner of Restaurant Eve in Alexandria in Virginia. Today, we are going to do a little spring menu and we are going to show some beautiful Tuna Tartar which you are going to change. Actually, its a fun dish because you can do different fishes with it. For the next course, we are going to do pan roasted monk fish with some fava beans mussels. Then for the third course, I am going to do a little cheese dish with some pickled carrots and also talk about how to pickle vegetables.
So while I am making each dish for you, I am going to go through all the ingredients step-by-step. I am going to show you how to do it exactly, we will give proportions, we will show you the entire recipe and how to make everything.
Of course, as always when you are cooking, be safe, make sure your tools are sharpened, make sure your knives are sharpened, make sure you stay clean, sanitary all the time.
I moved to the United States when I was just turning 21. The quintessential American dream, I wasnt a legal immigrant when I first came here and I was looking up to get a green card in the lottery. So I am now an American citizen, I own Restaurant Eve. Its almost five-years old. Then we also own two other restaurants in Alexandria in Virginia. One is called The Majestic which is a casual neighborhood restaurant. Then we have Eamonns which is a Dublin style fish and chips restaurant.
So lets get rolling with the nice little spring menu.