SON-IN-LAW PICKS UP THE TORCH
This just in from Steven’s son-in-law, Gabriel Berthin. Planked salmon in the finest family tradition. A maple plank from Quebec. Alaskan wild salmon. And a simple glaze made from 2 parts mayonnaise (Hellmann’s please), 1 part Dijon-style mustard, lemon zest and freshly-squeezed juice for acidity, and just a touch of pure maple syrup for sweetness. Go, Gabriel!