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“Watering mouths waited on one of the most popular dishes of the night, Passports’ seared Escolar — also known as “white tuna” or butterfish — coated with a South African cinnamon chili dry rub and served with roasted Granny Smith apples, spinach and butternut squash and finished off with a drop of truffle honey.
“The blend of flavors is ridiculous,” said Jeremy Guyotte, a chef at Passports who came up with the recipe. “Spicy cayenne, sweet cinnamon and finish off with the truffle honey; it’s amazing. When we make it as a special at the restaurant, it always sells out.”
Passports’ owner Eric Lorden said the restaurant has been making it since around March this year, after they came up with it for a wine dinner. The blend of spices created an incredible mix of smells that was attracting customers from across the room.”
The woman obviously has good taste.
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