QotW 22 – Ernest Hemingway, Oysters

As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I... Continue Reading →

Salmon and Shucking Oysters – Raw Bar Adventures

Same time, same place. I did oyster bar set up.  It was followed by our daily briefing where we always discuss the BEOs and expected guest count for the day.  Our breifing also includes a short training session where the chef gives us basic audatory instructions on daily tasks.  This session was on smoking salmon.... Continue Reading →

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