|When the hot summer sun shines down, the desire for fresh, lighter fare often comes with it. An open fire grill opens your world up to dining experiences with hints of burnt wood, charred vegetables, the caramelized sugars of a marinade or unique seasoning blends. It could also be a flat top griddle that can achieve magnificent levels of heat on the cooking surface and at the same time, retain all the fats used creating a juicy and moist final product. No matter how we cook our food, it’s all about the experience we create for the moment at hand.|
|Today’s premium experience is all about seafood, the best sourced seafood we can think of. We know how fast life moves and how little time we have to find the right ingredients or to shop for the perfect menu. It’s always comforting to find suppliers who can be trusted to think about sustainability at every point in the supply chain - from source to plate.||
|For today’s menu, we will use wild-caught Pacific Sockeye Salmon from the cold and clear Alaskan waters of Bristol Bay as well as wild-caught South African lobster tails which happen to boast one of the highest tail-to-body masses of any lobster in the world, meaning more meat and less waste. You can’t beat that!|
2 x 6 oz.
|We are going to start this fresh feast with a spiked summer lemonade; using a botanical gin, house-made simple syrup and freshly squeezed Florida lemons, this is the ultimate summer drink for a seafood extravaganza. Besides our starter cocktail, we have dry American sparkling wine, Method Champenoise, from the Gruet Winery in New Mexico, a couple of Chablis and some Oregon pinot noir.|
Chipotle Butter-Poached Lobster Roll
Our first course is going to be a chipotle butter-poached lobster roll. This is achieved by removing the thawed lobster meat from the shells, and simmering it over medium heat in butter in a skillet. The small bread rolls are kept warm and rolled in butter before hitting the griddle for a few seconds. Then they’re stuffed with hot, buttery lobster tail chunks infused with the earthy and smoky taste of chipotle peppers, topped with micro cilantro and finished with a fresh squeeze of lime juice. The tender lobster and the soft rolls create the most perfect pairing of textures and one incredible culinary experience.
Spicy Salmon Bowl
|Next, we are grilling our Sockeye Alaskan Salmon for a healthy and flavor-packed entree, a spicy salmon bowl. For the base of the bowl, we are using a tabouleh salad made with bulgur wheat, finely chopped curly parsley, small, diced tomatoes, mint, onion, and seasoned with extra virgin olive oil, lemon juice, salt, and sweet pepper. Followed with thinly sliced Israeli cucumbers, yellow and purple beets, and some feta cheese. All this goodness is to be topped with a beautiful salmon filet seasoned with za’atar and Calabrian chili powder before it's grilled to medium rare.|
|We continue with the fresh flavors of the evening by finishing with a citrus-forward dessert, a Calamansi-key lime pie paired with a Moscato d’Asti Spumante.|
|Seafood is one of the healthiest sources of protein available, and it’s especially important to understand where it comes from and how it was caught to ensure you maximize the flavor, nutrition and benefits you can get out of it. Visit our sustainability page to learn more about how and where our seafood comes from.|
May 20, 2022