![]() Step 3: Clean and cut fish into four 4-oz. Mix in lime juice, chili powder, salt and pepper to taste. Step 2: For pico de gallo, dice tomatoes, red onion and cilantro, and add to mixing bowl. Step 1: In a small mixing bowl, add red cabbage and vinegar with a dash of salt and pepper. tartar sauce (½ cup mayo, ¼ cup lime juice, ¼ cup pureed sweet relish, salt and pepper to taste).“It’s not long after that when the great produce starts rolling in.” “Come May, I’ll start getting live softshells and I always grab what I can,” he says of the popular seasonal delicacy. “So, we focus on what we have fresh daily.” Last summer, he spent five days picking blackberries, which showed up on the menu as blackberry mojitos, blackberry cheesecake, blackberry sauces and blackberry martinis.Īnticipating the bounty that comes with warmer weather, Byrd marks the change of seasons by when crab pots hit the water for the first time in 2021. “Our menu is less broad because of supply issues and certain things no longer being available,” he says. ![]() That’s important because so many people today want to know where their food is coming from.” “With the cows, I know everything they ate and drank on the farm. “I also get first dibs on their vegetables before they sell to the public,” Byrd says, recalling the abundance of tomatoes, cucumbers and squash he got last year. He appreciates that everything’s organic and he knows the source. ![]() Last year, owner Bryan Byrd began sourcing beef and pork from Black Sheep Farm in Lively, which is owned by his sister and brother-in-law. Regular customers are discovering the restaurant’s additional focus on farm to table. If ever a restaurant epitomized the boat-to-table concept, it’s Dredge in Irvington, with a menu focused on the bounty of the sea.
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