I’ve been making an Asian Dipping Sauce at the club lately that goes very well with seared Ahi tuna. It’s sweet, tangy, and delicious of most types of fish, and shrimp.
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012
