Michael Passmore, of Passmore Ranch, and Chef Billy Ngo, of Kru Contemporary Japanese Cuisine, join un in the Teaching Kitchen to celebrate sustainable seafood month!
Michael Passmore and Bill Ngo are a dynamic team in Sacramento, California, the emerging leader in all things farm-to-fork. Working together over the past decade, their dedication to elevating food and dishes have taken them around the world to explore different cuisines.
Michael shares all the ins and outs about running and working on a freshwater, sustainable fish ranch in California, during a Q&A session with our moderator Jenna Taylor. Then Chef Billy Ngo demos a poke bowl recipe using fresh fish from the ranch, as he and Michael continue to answer Googlers' questions.
Негізгі бет Sustainable Seafood | Michael Passmore & Bill Ngo | Talks at Google
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