Speaking of seasonal ingredients, October marks the return of Steve Stallard's wild brook trout roe. Steve, as many of you know, is a passionate and driven chef and an individual set in providing excellence. Years ago he started by curing wild brook trout roe with fleur de sel. No one cures roe with fleur de sel. Over the years Steve has integrated more roes into his repetoire and of course there is his bourbon barrel aged syrup. Yet, I am just happy that October is here and that new roe available, particularly the wild brook trout roe which is always in limited supply and gigantic demand.
If you are able to get some of this roe, I highly recommend it. If it disappears fret not, because wild char roe is right around the corner. While the roe is not quite as small as the trout roe it is equally as good, in fact, it may be my favorite. Though, this years run of wild brook trout roe just raised the bar, so we will just have to do more eating and tasting to decide.