Blue pts, Wellfleet, Duxbury #Oyster100
Last week Dr. Food and I went to go hunt down some oysters. I have jumped on the Oyster Century Club bandwagon. What is that you ask? Look here. A little Oyster and Manhattan mid week never hurt anyone.
I got out of work early (um, I left work early as I do most days during the summer) and decided to
My intentions were really good. Some Tilapia with ginger and cilantro goo that goes on top (not all recipes from Pintrest are created equal). I also found a recipe for Kolrobi fries! This was going to be great. We could eat healthy fries without getting fat. It would cure us of all our ills. I was excited. Ew ew ew. The most disgusting dish I have made to date. I could tell HOW bad it was when Dr. Food took a "fry" and popped it into his mouth and made a face I have never seen him make before. It was worse than the face that he makes when he has to taste something sour. Dr. Food does not make this face often. I was in trouble. Oh there were also Brussel Sprouts that cooked too long and turned to mush. We couldn't eat it. We dumped it and called our local crappy take-out place.
Lets move on...
Dr. Food and I went to Chef Louie Nights We signed up for the "Kitchen Experience" which means we came at 2:00 and got to watch the cooking being done.
That is Chef Brandon Arms from Garden at the Cellar What a great guy. We got to sit around and "help" hence the stressed out look of Chef Brandon (I AM KIDDING)
We also got to hang out with Clio chef de cuisine Douglas Rodrigues. I loved these guys. Doug taught me to listen to Rap music while cooking and then I wouldn't have "accidents" like Kolrabi fries. I would become a culinary genius. I also learned that you can't grab your crotch and wiggle around to rap with a knife in your hand. No, I did NOT do that.
Can you believe that they took these ingredients and made stuff like ...
Cucumber with Frogs legs on top. *I* helped pull the meat off of the bone of those Frog legs I WILL HAVE YOU KNOW.
Foie Gras with Pop Rocks folded into it. A common theme throughout these dishes was Absthine. Amazing. These dishes were fantastic.
These guys are my new BFF's.
Ohhh there were also big meat. Thanks Chef Brandon for teaching me how to tell if temp was right. I now will walk around with a cake tester in my pocket and look cool. Of course I work for an accountant and it might look a little funny but no problem. I am used to getting stares.
Fantastic meal. Fantastic Night. Bravo Chef Louie for putting this all together.
I also want to tell Chef Louie that I really love his mom. Let her sit in the cool room next time. I mean it. Us moms have to stick together.
There was also another kitchen cooking and the food coming from there was almost as good as my boys food. JUST JOSHIN...it was fantastic too. I especially loved the fried chicken with pickled watermelon.
See this Dude? He was sitting across from me taking pictures of everything on what I assumed was Instagram. So, I took this picture of him and tagged it with @ChefLouie but he didn't see it. I cracked myself up. "Hey Dude in picture... I am just goofing around"
Ok, now for my conversation with Alton Brown. He was answering tweets with post-it notes.
Ok, I am off now. Alton... I am kissing the bald duck because I heard that it is a Tibetan Good Luck Ritual. Try it.