Finally after a long stop at Lantau Island Hong Kong and an overnight in Anchorage Alaska, then three more days in the Fedex warehouse in Memphis, our iPad arrived.... and immediately put to work surfing epicurious.com to keep those RYC chefs on the straight and wide path to salivating taste buds... tonight's menu: Crab Cakes on a Avocado and Chili sauce, with a side of Quinoa grain from Peru.
It does not get any better than this... deep fried hotel soft shells just dredged in a seasoned flour and dropped into the vat. This done outside so that the odors do not linger for several days! RYC's obsessive chefs and assistant chefs selected sushi seaweed as the accompanying green veg, marinated slow grilled eggplant and miniature roasted Yukon Golds ! For dessert see prior post.
Summer's delight! Our first crab harvest of the season yields 16 eager crabs bound for the steaming pot along with melted butter, Old Bay seasoning and two to three hours of intense dissection concentration..... these crabs were "fat" with lots of yellow butter found in the tips of the shell - add melted butter and a glass of Chardonnay... what a way to welcome in summer! Instead of going green, RYC is going blue, blue-crab that is, the ultimate self-renewing free food resource from the Rappahannock River!
