Chef Sarah Stegner starts the recipe with sustainable Ora King salmon. | Photo by Dean Vernon
The menu at Prairie Grass Café in Northbrook, Ill. includes many ingredients from nearby farms and producers, thanks to chef-partner Sarah Stegner’s commitment to local sourcing. Watch as she prepares slow-roasted Ora King Salmon with a butter shallot topping and serves it on a bed of seasonal sauteed mushrooms with a side of quick-cooking risotto. Chef Stegner finishes the dish with a garnish of microgreens.
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