Our menu for tonight is: First Course: Crab Cakes with Louisiana Remoulade
Second Course: Grilled Octopus with Potatoes and Chipotle Gastrique
Third Course: Grilled Salmon Steak with Goat Cheese and Garlic Polenta and Steamed Samphire
Fourth Course: Rhubarb-Strawberry Crisps
Chris' wife made a nice foccacia for our quaffers.
Efrain kicked off the event.
That is a lot of salmon!
You can't have too much garlic!
Paul gets going on the dessert.
Chris is raring to go.
Johnny explains his hands on approach to cooking!
They curl up fast.
Mopping on the marinade.
The recipe says fine dice!
Paul has a lot of strawberries to behead.
Efrain breaks up some lumps.
Efric grapples with the octopus.
Now he adds the oats over the rhubarb and strawberries.
A close up of the octopus
Jay took his first bite of samphire.
These spuds will be sliced for the octopus.
Efrain mixes up the crab for the crab cakes.
Then they get breaded.
Plating the crab course.
Crab cakes with Louisiana Remoulade
Efrain described his course.
He had a nice white from..
Back in the kitchen the salmon is being searred off.
The octopus needed to be reduced in size since it got a little firm.
Eric sauteed it to soften it a little.
Now the potatoes come into play.
The team plated tho dish.
Octopus by Eric.
Eric described how octopuses work their tentacles.
Efrain held up his wine pick.
The polenta got a little too firm so needed to be run through a strainer to smooth it out. It worked fine.
The samphire cooked in just a minute.
jay found that only a little butter was needed on the samphire.
We could have used a second pot since the water got saltier as each progressive bacth was cooked.
Boy, that's a lot of salmon!
Salmon with a hoisin sauce glaze, garlic goat chees polenta and samphire. Look it up if you don't know what it is.
Doug regaled us with the salmon story.
Efrain had a nice wine to go with it.
A Rioja from Spain.
Paul cut up the dessert into squares.
Rhubarb strawberry crisp with whipped cream.
Efrains last wine pick was a Rose' D'Anjou from France.