12/29/2023
Smoked trout dip and then put on French bread grilled with dill and lemon( the brine for the fish was pineapple juice, brown sugar, garlic, old bay, roasted garlic and salt.Smoked in apple wood.And then I crisped up the trout skin and chopped it up as garnish.)
Lamb was slow roasted and marinated for 3 days in shallots, garlic, rose mary, thyme, sage, oregano, and salt pepper and sazon completo. And prime rib was in something similar then we shaved down thinly. Even with the rain we pressed on and even though we had less people this year than last year there was no food left over. For Private Chef and Catering bookings contact us but first go like and follow Highly Fresh 850.
