In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Chef Matt Eoff from Restaurant at Convict Lake prepares rainbow trout.

Rainbow trout, pinion nut-panko crusted, pan seared with fried green tomatoes, watercress, Parmesano Reggiano and roast tomato- garlic- basil coulis.

Click here for Chef Matt Eoff's Profile

Ingredients:

1 lg trout filet
4 oz pinion nuts
1 cup panko flour
1 lg green tomato

In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Chef Matt Eoff from Convict Lake prepares Elk Ribs.

Click here for Chef Matt Eoff's Profile

Roasted Prime Rib of Elk, with zinfandel syrup, port marinated mission figs, sweet potato- applewood smoked bacon hash & baby vegetables.

Ingredients:

1 frenched elk rack (2.5- 3#)
1 sprig fresh thyme
8 black peppercorns
1 bay leaf
1 oz herbs de provance