Well, another one on the books.
Just got back.
Arrived at work at 530am, loaded up and headed to the festival, had our booth set up and ready by 8am.
Then we kicked it and walked around until the event started at 10.
My menu this year was grilled Kumamoto Oysters, 3 different ways.
1. Lime Creme Fraiche and black tobico caviar.
2. Mango-wasabi salsa with wasabi tobico caviar.
3. Nitro Sauce (my hot wing sauce that I've revamped this year...it'll melt your tonsils).
We were selling them for 2 bucks a pop, or you could get all 3, the Oyster Cloister, for $5.
I was really happy with my offerings this year, partly because I thought they were excellent as well as pretty, and partly because for the first time in 6 years, they were all completely my ideas.
Usually I have to do one or more of the bigwigs suggestions.
Everything's cleaned and put away, now to try to get out of here and come back tomorrow for our Father's Day buffet.
Just got back.
Arrived at work at 530am, loaded up and headed to the festival, had our booth set up and ready by 8am.
Then we kicked it and walked around until the event started at 10.
My menu this year was grilled Kumamoto Oysters, 3 different ways.
1. Lime Creme Fraiche and black tobico caviar.
2. Mango-wasabi salsa with wasabi tobico caviar.
3. Nitro Sauce (my hot wing sauce that I've revamped this year...it'll melt your tonsils).
We were selling them for 2 bucks a pop, or you could get all 3, the Oyster Cloister, for $5.
I was really happy with my offerings this year, partly because I thought they were excellent as well as pretty, and partly because for the first time in 6 years, they were all completely my ideas.
Usually I have to do one or more of the bigwigs suggestions.
Everything's cleaned and put away, now to try to get out of here and come back tomorrow for our Father's Day buffet.
