In this episode of Let’s Get Fat, Chef Jeremiah Stone of Wildair in New York City shows Playboy senior editor Jeremy Repanich his approach to crudo. The dish combines Rhode Island black bass, an nduja sausage vinaigrette, pineapple, shiso, lightly toasted pine nuts, kohlrabi, white wine vinegar, lemon juice and sea salt.
Executive Producer: Brian Berkowitz
Producer: Jeremy Repanich
Host: Jeremy Repanich
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