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Ogden Restaurant Week is going on April 14-20, featuring great local chefs. Tona Sushi Bar and Grill came on to show us one of their recipes, and talk about the event.
Rosemary Smoked Trout (One person portion serving)
Trout: 2.5 - 3 oz
Bacon strip: 1/2 strip
Fuji apple: 1/4
Jalapeno: 1/2
Rosemary sprig: 1
Salt: pinch
Pepper: pinch
Veggie oil
Ponzu sauce: equal part of light soy sauce, mirin, citrus juice.
From April 11-20th, sixteen of Ogden's best independent, locally-owned restaurants are offering a fixed 2-course lunch for $8 and 3-course dinner for $15.
