Fish fish fish — Mark is in from Abundant @abundantseafood and on this whole fish night we have vermillion snapper and mahi. Tomorrow we'll be serving a sushi grade flounder marinated in lime juice.
Great week for fish. Come and join us!
#avleats #freshfish #ganshanstation
@abundantseafood Mahi Mahi, green peas, rhubarb, anise hyssop and green Szechuan pepper. Come get it while it lasts. We also have Whole Snapper tonight!!!
Beautiful last day at #chefscycle Thank you all for your support!
Last day of #chefscycle What a great time with many inspiring people that have devoted themselves not only to #nokidhungry but also to healthier living in an industry that is all too often associated with various types of poor health life practices. We all take this example home to our staffs and community and forge a new way going forward for the food and beverage industry. When we show up for ourselves we show up in a better way for others. •
Thank you all for your support along this journey. There's still time to support on this last day. See link in profile.
Riding the coast at #chefscycle with 230 other chefs for this cause. There's still time to support and help end this solvable problem of childhood hunger in America. Inspired by all these other industry professionals who have rallied behind this cause. See link in profile to donate.
"In Santa Rosa, CA and #chefscycle starts tomorrow at 6:30 AM. There's still time to sponsor the ride and support kids to have healthy, nourishing meals. See link in profile. Thank you all for the support and tomorrow, we ride."
#chefcycle starts next Tuesday and in a last push to raise funds we will be offering a silent auction of 2 suckling pig dinners. These dinners will be for you and 11 of your friends to come and enjoy a large format, family style roasted pig with our vinegar based Vietnamese pork "mop" sauce. Think a BBQ feast for you and all your friends. The silent auction bidding will start at $250. Please email firstname.lastname@example.org with your silent auction bid. Top 2 bids will win the dinner. Remember you are supporting disadvantaged youth and school systems by providing access to healthy, hot food and food education. 📷 @john.duckworth
Ignacio, The Godfather of the dumpling mafia, is looking for you or someone you know to come and join the team. He doesn't play around and loves what he does. So if you or a friend or someone you know want to work in a place where community is key and integrity is the guiding principle, then let us know. We'll schedule a time for you to meet The Godfather and he'll make the call if he thinks you have what it takes. •
#avleats #828isgreat #ashevillefolk #dumplingmafia #ganshanstation
Grilled @abundantseafood Mahi with tomatillo and green pepper broth, @patchworkurbanfarms poc choi, Thai basil, and green garlic. Come get one or a beautiful whole red snapper tonight! It's perfect patio weather!
We are now hiring line cooks to work in our open kitchen. •
Our mission is to provide our guests nourishment through food, drink, and community. •
Our guiding principles are: integrity, responsibility, consistency, drive, and hard work. •
We are accountable for our actions and committed to professional growth while offering excellent service to our guests. •
If this speaks to you or someone you know then please reach out either directly or through email with a resume.
#ganshanstation #cookslife #828isgreat
#chefcycle starts a week from today. Donations go directly to No Kid Hungry who has helped to provide school breakfast to 3 million children across the country since they started. Yes, 3 MILLION!! All your support helps this cause. See link in profile to donate. And thank you.
Continuing our series on essential kitchen equipment: a good knife.
In our judgement, the two essential kitchen tools are a great spoon (Kunz spoon) and a great knife. From top to bottom we have Tojiro DP series (the workhorse of kitchen knives and super affordable), Misono Swedish carbon steel (higher end and beautiful), and Suisin Molybdenum steel (also great value and slightly more delicate than the Tojiro). Most importantly find the knife that is comfortable for you and that means holding it in your hand. Don't purchase from someone that doesn't accept returns if you don't buy it directly in the shop.
Visit @korinknives for a great selection at all price points.
We were lucky and humbled to host these hard hitting culinary minds tonight. Jim Lahey @jimlaheyssb of @sullivanstreetbakery Sharon Burns-Leader @sharonburnsleader of @breadalonebakery and Stephanie Swane of @modcuisine
Thank you so much for coming and sharing knowledge and providing inspiration and fun.
Fried rice Friday! Come get your pulled pork fried rice and have a cerveza to celebrate your cinco de mayo Asian style. Lunch only so hurry in to make it happen. #friedricefriday #frf #ganshanstation
Fresh fish. — Happy May everyone!
This week we have some great fish offerings from Abundant Seafood--wreckfish, king mackerel, and vermillion snapper. The picture above shows all three on one of our tables for scale. These are wonderful fish.
Snapper will be served fried and whole for our whole fish Thursday. Mackerel will be for our delicious mackerel laab and wreckfish is our portioned fish this week.
Below you'll find a lot of information about each of the fish species. We hope to see you in this week for delicious fresh fish.
AKA: Bee-liner, Mingo, Bastard Snapper, Vermillion Snapper (Rhomboplites aurorubens)
They are found in waters 80 to 350 feet deep. They often form large schools, suspended off of the bottom over large, rocky, bottom protrusions called “lumps” in the northern Gulf of Mexico and near the Charleston bump.
Excellent table fare, with a mild sweet flavor and firm, flaky flesh. They can be eaten raw or cooked using most traditional cooking methods like sautéing or baking, and is excellent grilled.
Wreckfish are a bass-like species. They are bluish grey on the back and paler with a silvery sheen on the belly. Their fins are blackish brown. Juveniles have black blotches on their head and body. Wreckfish have a big head with a big mouth and a rough bony ridge across the upper part of the gill cover. Wreckfish grow slowly, up to a maximum about 220 pounds and 6.5 feet in length. However, a typical wreckfish weighs 40 to 60 pounds and is 2½ to 4 feet long. Cousin of grouper and sea bass, wreckfish was first harvested by accident in the South Atlantic in the early 1980s. A fisherman was using longline gear to try to recover lost equipment and caught a wreckfish by mistake.
In general, wreckfish live in water ranging from 140 feet to 3,300 feet deep. Wreckfish are large predators in thedynamic food chain of the Charleston Bump. The Charleston Bump deflects the Gulf Stream offshore, causing upwelling of nutrient-rich water that supports the growth and production of phytoplankton (tiny plants), and the zooplankton (tiny animals) that feed on phytoplankton… the perfect food for small fish and squid. Wreckfish
We often get questions on our favorite and essential kitchen tools. If you're looking to improve your flow in the kitchen then these are some of the items we recommend: soft silicone spatula, gray kunz spoons, due buoi spatula, silky or Joyce Chen kitchen scissors, thermoworks big timer, and thermoworks instant probe thermometer. We will be doing a whole series of these, so please ask us questions. Happy shopping. @duebuoi @thermoworks @korinknives #righttoolrightjob
#Repost @stealingaway with @repostapp
Gàn Shān Suffer Club
A beautiful humbling ride with some amazing people. Stoney Fork is never easy, but always rewarding. Super proud to have ridden with @procain before he takes off on #chefcycle to raise money for @nokidhungry
Thank you @foodlifemagazin for featuring us in your spring 2017 issue. Wonderful article and we encourage you all to pick up a copy.
Training continues for #chefcycle Only three weeks away. Help @procain raise awareness and money to help end childhood hunger in the US. Any level of contribution is welcome and a huge thanks to those that have already donated.
Beautiful @abundantseafood Wreckfish came in today. Come see what we are doing with it. Also it's steam bun night!!!