Altoona Grand Hotel 7.21.16

Central PA Live

Altoona Grand Hotel Executive Chef Josh Wertz shares a recipe for Sockeye Salmon Shabu-Shabu, Sugar Snap Peas & Young Pea Tendrils, Watermelon Radish/Rainbow Chard and Smoked Dashi.

Sockeye Salmon Shabu-Shabu

Sugar Snap Peas & Young Pea Tendrils

Watermelon Radish/Rainbow Chard

Smoked Dashi

Paired Wine

Pacific Rim Gewurztraminer

Twin Vineyards


2oz Sockeye Salmon, Sliced Very Thin

2 Each Sugar Snap Peas

1/2oz Carrot, Thinly Sliced

1/2oz Watermelon Radish Thinly Sliced

1oz Rainbow Chard, Leaves

Young Pea Sprouts, As Needed

5oz Smoked Dashi (Meat Stock)

1/4oz Fresh Garlic Minced

1/4oz Fresh Scallions, Thinly Sliced

1/4oz Fresh Ginger Thinly Sliced


1. Arrange the salmon and vegetables in a medium soup bowl.

2.Sweat the ginger,  garlic and scallion in a small amount of oil, until translucent and aromatic.

3.Deglaze with the dashi and bring to boil, pour the hot dashi over the rest of the ingredients inside the soup bowl.

Visit the Altoona Grand Hotel at 1 Sheraton Drive, give them a call at (814) 946-1631 or visit their website.

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