David Intonato, Executive Chef of the Dilworthtown Inn , recommends asking the seafood shop to completely bone and fillet the skate wing for you. Skate wing is a soft, flaky fish with a flavor similar to scallops. Make sure the skate is very fresh and has no scent of ammonia; use preferably the day it is bought. If you are using the next day, be sure to keep in whole milk overnight, refrigerated. Then when ready to use remove from the milk, rinse and pat dry.

You can use any cut of meat you desire says Chef David Intonato. Beef hanger or rib eye work very well. Roll the meat into the rub to coat evenly. Refrigerate the meat for 2-3 hours so the flavors of the rub are infused in the meat.

Keep moving the pan with the softened Plugrá European Style Butter recommends Aaron Wilson, Chef of the Inn Keeper's Kitchen at historic Dilworthtown. The constant movement ensures even cooking and avoids some of the Plugrá starting to brown while other pieces of Plugrá are still melting.

When making the creamy Plugrá Beurre Blanc, adding salt to the reduction helps draw out the moisture instructs Chef Aaron Wilson.

When cooking the fish fillet, put it presentation side down in the pan. Give the pan a shake to make sure the fillet doesn't stick to bottom of the pan.

To avoid a skin forming on the chocolate mixture before adding the whipped egg whites, mix the mixture often and don't allow it to sit for more than 5 minutes, recommends Lauren Bailey.