March 8, 2012

Chef Bruno’s Bouillabaisse

Written by GHM Staff Bouillabaisse 2 lb fish filets ½ cup olive oil6 oz onion 6 oz leeks5 oz fennel2 garlic gloves½ cup canned tomatoes4 cups fish broth1 cup white wine 2 lbs shellfish (mussels, shrimp, fish fillets, scallops, clams, calamari, lobster meat, crab claws)2 bay leaves1 tsp thyme ¼ […]
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March 8, 2012

Chef Bruno’s SEAFOOD “VOL AU VENT“

Written by GHM Staff SEAFOOD “VOL AU VENT“For 4 persons 1 oz fish (snapper, mahi-mahi, or salmon)1 oz scallops1 oz shrimp1 oz of lobster meatPoach all seafood and keep on the side Lobster sauce4 tbsp butter4 tbsp flour2 ½ cups onions/carrots/celery2 garlic gloves5 oz tomato paste¼ liter of cream6 oz […]
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January 27, 2012

The Chef Behind the Original Guy Harvey’s Island Grill – Chef Bruno

Written by Kat | Photos by: Justin Uzzell First thing you’ll notice about Chef Bruno, in addition to being a born explorer, is he is a bona fide French chef. For this pedestrian Southern-bred gal, I could hardly contain my delight. In my world, I was speaking with Chef Hubert […]
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