Seafood Feast

at the Oregon. Coast Culinary Institite

Before dinner, we stroll through the school's verdant garden...

... admiring tomatillos...

...freshly dug fingerling potatoes...

... butter lettuce...

... and bright orange carrots.

We've brought oysters with us...

... and a talented student named Abbey demonstrates how to shuck them.

First one, then another, then another.

Chef Darrell Folck serves them with mignonette & grilled sourdough...

... and a smoked salmon spread with sour cream, dill, and red onion.

We went crabbing that afternoon. The crab go into a stockpot with Old Bay, corn, potatoes, and wine.

It's a celebratory feast....

...with cheddar biscuits...

...roasted garden carrots...

... and spice-rubbed grilled albacore.

The students made fancy s'mores for dessert on charred wooden planks.

Thank you to Travel Oregon + the #Oregon Coast Culinary Institute for inviting me to enjoy this feast...

...and to you for flipping through. Say hi: http://instagram.com/sternmanrule

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