Sea Change: Michael Mina

SeaBlue, Las Vegas
Harvey Steiman
Issue: March 31, 2004

At his newest restaurant, the big, modern SeaBlue in Las Vegas, chef Michael Mina has a cooking area bristling with brightly colored tagines. Mina employs the ancient pottery vessels, traditionally used in Morocco for stews, to produce steamed fish dishes that Mina believes cook perfectly.

For the full article, check out the new issue of Wine Spectator, on newsstands March 31, 2004.

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