Held at the Great Lakes Culinary Center April 15, 2016
A pop-up preview of the Grey Ghost Chef’s skills prior to their brick and mortar restaurant opening this summer.
150 guests at this sold out event enjoyed a seafood menu featuring Sea Scallop Crudo, Octopus roll, “bacon ‘n eggs” (salmon bacon with salmon roe on a parsnip hash brown), Rock Shrimp Hush Puppy, Pacific Halibut, and for dessert a Seaweed Ice Cream Sandwich with sesame cookies.
I thought everything was a home run. The other guests at my table were about 50/50 on liking the Seaweed Ice cream. Just attempting a seafood dessert was worth a taste.
With seafood not being a focus on their upcoming meat-centric restaurant menu, it was an impressive showing. And serving 150 people all at once with a description of the courses by the Chef was impressive as well.
I can’t wait for this restaurant to open!