alice q. foodie:
Nathan Coulon from Quarter Kitchen serving up abalone
alice q. foodie:
Abalone on the Grill - garlic butter in the pot
alice q. foodie:
1st course - baby abalone with lemon and olive oil
alice q. foodie:
Cooks Confab Dinner at 1500 Ocean
alice q. foodie:
Jeff Jackson was serving Scallop Mousseline
alice q. foodie:
On the terrace in front of the restaurant
alice q. foodie:
Cooks Confab Dinner at 1500 Ocean
alice q. foodie:
Gil's Scallop Mousseline with pea tendrils
alice q. foodie:
The sun was setting in the background
alice q. foodie:
They served the crudo and oysters at the outdoor bar
alice q. foodie:
Cooks Confab Dinner at 1500 Ocean
alice q. foodie:
Brian Sinnot and crew putting together the crudo plates
alice q. foodie:
Cooks Confab Dinner at 1500 Ocean
alice q. foodie:
Cooks Confab Dinner at 1500 Ocean
alice q. foodie:
Cooks Confab Dinner at 1500 Ocean
alice q. foodie:
Abalone on ice
alice q. foodie:
Abalone with the garlic butter
alice q. foodie:
Cooks Confab Dinner at 1500 Ocean
alice q. foodie:
Cooks Confab Dinner at 1500 Ocean
alice q. foodie:
Cooks Confab Dinner at 1500 Ocean
alice q. foodie:
Pouring the Riesling Sekt in line for the lobster bisque
alice q. foodie:
Delicious wine
alice q. foodie:
Extolling the virtues of the delicious wine
alice q. foodie:
It was really delicious
alice q. foodie:
Lobster Bisque station - manned by a lovely chef from Stingaree
alice q. foodie:
Stingaree's offering
alice q. foodie:
Squeezing the oil into the bisque before serving
alice q. foodie:
Royal Shellfish Bisque from Stingaree
alice q. foodie:
Lobster Tail, sliced and ready for the bisque
alice q. foodie:
Crudo from 1500 Ocean
