Thom Fox, Executive Chef, Pubic House / Mijita, a 20 year veteran of the food business with stints in some of the Bay Area's cutting edge restaurants. Thom hails from Pittsburgh, Pa, where he worked in the area's steel industry for 10 years before making his love of food and wine a vocation. Studied at Johnson & Wales University's culinary arts division with summa cum laude honors. He has cooked with Cindy Pawlcyn at Fog City Diner, Barbara Tropp at China Moon Cafe, was executive chef and partner at Eddie Jacks Restaurant on Folsom St. back in the late 80's and spent time running kitchens for the Kimpton Group.

He has studied the art of bread making at Acme Bread Co. and Noe Valley Bakery. Along with running the Kitchen at Acme Chophouse Thom sits on the Board of Overseers for Chef�s Collaborative, a leading nonprofit network of chefs that fosters a sustainable food system through advocacy, education, and collaboration with the broader food community.

1 medium Shallot, minced
2 Tbsp Champagne vinegar
1/2 cup Preserved lemon* (about 2 lemons, save insides for soups or stews, see below for how to prepare or purchase)
1 cup Olive oil
1 Tbsp. Tarragon minced
Salt to taste if needed

1. Combine shallots and vinegar and let marinate for 15 minutes.
2. In a blender combine shallot/vinegar mix, preserved lemon rind and olive oil. Blend until smooth.
3. Fold in minced tarragon.
4. Adjust seasonings as needed.

1/2 cup Pistachios
1/2 tsp. Garlic minced on a microplane
1 Tbsp. Extra virgin olive oil
1 tsp. Salt
1/4 cup chopped Parsley

1. Toss pistachios, garlic, extra virgin olive oil, and salt together in bowl and spread on a baking sheet. Lightly toast in 350�F oven. About 5 to 8 minutes.
2. Chop the pistachios mix with the parsley to a coarse salsa consistency.

4 six ounces pieces of Alaska Black Cod
Salt and pepper, to season
1 Tbsp. Olive oil

1. Season each piece of fish with salt and pepper.
2. Heat a non-stick saut� pan over moderate heat.
3. Add 1 Tbsp olive oil and add fish to pan.
4. Cook quickly over moderately high heat for about one minute.
5. Turn fish pieces over and transfer to 350�F oven. Cook until done about 3 minutes.

Place each piece of fish on a plate and sauce lightly with preserved lemon sauce. Top each with 2 Tbsp of Pistachio Picada.

This dish is particularly wonderful with a small salad of piquant, crunchy greens like wild arugula, frisee, ancho cress or young dandelion greens (search you local farmers markets for these and other options)

Take 6 lemons. Wash and cut down from the non-stem end 3/4 of the way to the other end, into 4 pieces. Stuff each cut lemon with kosher salt, about 1 cup total. Pack together in a clean jar. Cover with a lid and refrigerate for 3 weeks. Eventually the juices of the lemons with be released and the lemon�s flavor and texture wonderfully transformed. Alternatively, preserved lemons may be purchased from specialty food stores or off the internet. Download this recipe