At right, Brian O’Brien slices nairagi, or Hawaiian striped marlin, at Cooking With Sauce on Tuesday night. The chef at Océano Bistro in Clayton served the fish with harissa and a salad of Chinese long beans and blood oranges. Next up in the Cooking With Sauce series is Roberto Trevino of Amigos Cantina in Kirkwood. Trevino will present a Cinco de Mayo menu on April 30 at 6:30 p.m. at the Sub-Zero and Wolf Showroom in Maryland Heights. Tickets are $35. Reservations and more information are with Maria Lammert at 314.991.0900 or marial@rothdistributing.com.
This article appears in Apr 1-30, 2009.