Striped sea bass is seasoned with salt, ground pepper and fennel then pan fried with garlic and thyme. An asparagus puree provides the foundation for this inviting dish.
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Chef Drew Deckman
Drew Deckman spent 10 years cooking with Gastro-Masters in France, Switzerland and Germany before making his way to Guadalupe Valley. Now, Chef Drew has found a permanent home in Baja California. He is very active in the local culinary community and dedicated to sourcing local, sustainable ingredients.
