We had the pleasure of actually eating at Stella for the first time on Saturday night and were blown away.
One of the many highlights was the sous vide halibut. I've been trying to figure out what I can do to improve my own attempts. I typically cook halibut sous vide in EVOO or avocado oil after seasoning with maldon, white pepper, and either cumin, garlic, or both. From reading Jacob's other notes, I'm guessing that he brines it in a sugar solution, which may make a huge difference.
Any other suggestions?