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Caption: Seafood Feast at the
Oregon. Coast Culinary Institite
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Caption: Before dinner, we stroll through the school's verdant garden...
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Caption: ... admiring tomatillos...
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Caption: ...freshly dug fingerling potatoes...
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Caption: ... butter lettuce...
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Caption: ... and bright orange carrots.
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Caption: We've brought oysters with us...
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Caption: ... and a talented student named Abbey demonstrates how to shuck them.
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Caption: First one, then another, then another.
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Caption: Chef Darrell Folck serves them with mignonette & grilled sourdough...
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Caption: ... and a smoked salmon spread with sour cream, dill, and red onion.
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Caption: We went crabbing that afternoon. The crab go into a stockpot with Old Bay, corn, potatoes, and wine.
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Caption: It's a celebratory feast....
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Caption: ...with cheddar biscuits...
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Caption: ...roasted garden carrots...
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Caption: ... and spice-rubbed grilled albacore.
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Caption: The students made fancy s'mores for dessert on charred wooden planks.
Caption: Thank you to Travel Oregon + the #Oregon Coast Culinary Institute for inviting me to enjoy this feast...
Caption: ...and to you for flipping through.
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