Sizzling Trout with Spints Alehouse's Alyssa Gregg

Welcome back to Chef in the Kitchen, a recurring Eater photo feature where we boldly go where few diners have gone before — into Portland restaurant kitchens — to get a sneak peek of the chef du jour hard at work.

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[Avila, 5/19/11]

Spints Alehouse chef/owner Alyssa Gregg (a Teardrop Lounge and Castagna alum) is best known for her "dirty pretzels" — addictive doughy twists topped with everything from carnitas and beans to fried chicken and gravy to bananas, peanut butter, and bacon, all to help soak up sips from Spints' extensive booze list. But Gregg's skills extend far beyond just doing the twist — as evidenced by her uber-composed ruby trout entree, which flaunts its German-meets-Northwest influences with the addition of fava beans and beluga lentils. Eater got a peek inside the kitchen as Gregg pan-seared some trout (which, she notes, is Marine Stewardship Council-certified as sustainable) before topping it with horseradish sauce and pickled onions.
· Spints Alehouse [Official site]
· All Previous Chef in the Kitchen Coverage [Eater PDX]