to the rivers of California, fishing with his
family in his teenage years. The family pulled
salmon out of the river and put it straight
into the skillet.
The dish isn’t complicated — some herb
butter on the top, a little salt and pepper and
some Worcestershire sauce — but simplicity
is the point.
Sam Sutchaleo
Thai One On, Anniston
Sam Sutchaleo is a native of Thailand,
where he and his family lived in a rural area
surrounded by farmland, which helped with
the creation of his favorite dish ever: a wild
herb soup.
“The main ingredient is what makes the
food, not what you do to it,” said Deshotels.
“You have to let it speak for itself.”
Tyson’s wine-pairing suggestion is a
California Pinot Noir, a full-bodied style of
wine with a big, bright flavor.
“It’s a big, bold taste, for a bigger, bolder
piece of salmon,” said Tyson.
INSIGHT
April 2016 7