Sushi?

I was sitting working at my computer when I noticed I had an email from my friend Barbara. So I clicked over to Mail to discover a picture of her husband holding a gorgeous Wahoo that they had just caught and the caption was “Sushi?”

Sushi?

Fresh Caught Wahoo

Sushi?

Wahoo Filet with Spicy Vegetables and Corn
Photo Credit: Sandy Axelrod

I have actually never cooked or eaten Wahoo before. I remember many years ago, when we still lived up north, that my husband caught one while fishing with his Uncle Eddy. His uncle took it to a restaurant that he frequented often, The Lagoon in Brigantine, New Jersey, and had them smoke it for him. Uncle Eddy and Aunt Ruthie were served portions of that smoked Wahoo for dinner at the restaurant but the rest stayed in the kitchen. I am sure many diners enjoyed that fish but not us. 

So for at least 40 years I have been curious about the taste of Wahoo. This was my opportunity and I seized it. I immediately emailed my friend and asked if they were willing to part with any. Graciously Barbara gave me five gorgeous filets. When we discussed cooking methods she cautioned me not to over cook the fish. She said it is so good that she frequently just sliced it thinly and eats it raw. She has never smoked it! 

Knowing that it took me eons to get Steve to taste raw ahi tuna, I figured I better cook the Wahoo. I kept the preparation simple. I liberally seasoned it on both sides with salt and pepper and added a sweet and spicy seafood rub to only one side. After getting a pan with olive oil good and hot I added the filets rub side down and listened to that lovely sizzle sound as the fish hit the pan. When the first side was golden I flipped the fish over and let the other side cook until the fish was completely opaque. The whole thing only took about 4-5 minutes. I served the Wahoo with a mix of vegetable with spicy sambal olek and super fresh sweet corn on the cob.

Wahoo/Sushi?

Wahoo Filet with Spicy Vegetables and Corn
Photo Credit: Sandy Axelrod

When I served dinner Steve asked me to taste the fish first and let him know if he was going to like it. I laughed, but obliged. Men can be such little boys sometimes. The fish was fabulous! It was meaty like swordfish but a little more tender. It certainly met Steve’s approval. Now we both can’t wait for our friends to catch more!

 

Celebrate Summer with Catering by Bolay

Bolay Catering

Bolay Catering

Bolay Catering

Bolay Catering

There is a new restaurant concept in town! Bolay takes a fast casual approach to fresh, bold and flavorful food that invigorates the palate. Created by Outback Steakhouse co-founder Tim Gannon with his son Chris, the restaurant invites diners to build bowls for lunch and dinner, packed with nutrient rich super foods and tasty proteins. With ingredients that uniquely customize bold, innovative flavors, including gluten free selections, Bolay innovates the build your own bowl experience, and pairs it with refreshing cold-pressed juices, infused teas & local craft beer and wine.

Now, Bolay celebrates summer in South Florida with launch of new catering offerings so that you can “Make-Your-Own” fresh flavorful bowls spice up any event.
Bolay is bringing its bold make-your-own bowl dining concept to homes, offices, event spaces, galas and weddings throughout the greater Palm Beach area beginning today. The new Bolay catering menu is bound to impress guests at events of any size.

Bolay, located inside the newly built Buckingham Plaza located at 250 S State Road 7, was created by Chris Gannon and his father, Outback co-founder and internationally-recognized restaurateur Tim Gannon. Taking a fast casual approach to fresh and flavorful food, the Bolay in-store and catering menus invigorate the palate, inviting diners to build bowls packed with nutrient rich super foods and tasty proteins.

“We believe great food should be shared and Bolay’s chef-inspired quality ingredients can be transformed for any size party – from small luncheons to gala weddings,” said Chris Gannon. “Bolay is part of the fabric of the South Florida community all year round, and we created the new catering menu to serve up bowls to businesses, community groups, friends and families.”

Chef Martin Oswald, a former protégé of Wolfgang Puck, helped curate Bolay’s menu. As chef of the popular Aspen, Colorado Pyramid Bistro, he is known for drawing on his European roots by infusing a philosophy of holistic, nutrient-rich food into delectable high art. Together with the Gannon’s New Orleans roots, they built flavor profiles around this sentiment and the passion for food.

The General Manger of Bolay works with catering clients personally to create custom, chef-inspired menus fit for the smallest or largest of occasions. Bolay’s catering menu features delicious, nutritious, wholesome, nourishing ingredients, including gluten-free items, that are freshly prepared on-site daily. The seared proteins and locally sourced fresh vegetables, add-ons and sides blend tastes from other cultures and exotic spices from around the world.

Every ingredient is delivered hot and in catering pans for easy serving and a full list of sweet and savory menu items can be found on the Bolay website. Priced starting at $8 per person (for 10 or more people), the catering menu includes a base ingredient, complemented by a veggie, protein and add-on. Additional options and prices vary based on client requests, such as sushi grade Ahi Tuna and flame kissed Steak selections ($2 upcharge) and a selection of refreshing cold-pressed juices, and infused teas.

To start building a Bolay-catered event, call (561) 899-0111 during business hours, from 10:30 a.m.-10 p.m. seven days a week.

Four Season Restaurant

Four Seasons Restaurant

Four Seasons Restaurant
Photo Credit: Eater NY

Four Seasons Restaurant

The Four Seasons Restaurant
Photo Credit: Eater NY

It made very sad to read that the famous Four Seasons Restaurant in Manhattan was closing it’s doors on Sunday. At the end of the week, the 57 year old Four Seasons will cease to exist inside the Seagram Building. Although proprietors Julian Niccolini and Alex von Bidder plan to revive the restaurant a few blocks away, for many diners, the space is just as important as the experience that the restaurateurs create inside of it. Former New York Times critic William Grimes called it “probably the most important New York restaurant of the 20th century.” I have such fond memories of a fabulous dinner there eons ago. 

Four Seasons Restaurant

The Pool Room at the Four Seasons Restaurant
Photo Credit: Curbed NY

Way back in 1972 my husband and I spent Thanksgiving weekend in Manhattan. Living in Philadelphia, New York was only an hour and a half away so we went there often. On this particular visit we decided to dine in style at the already renowned Four Seasons Restaurant and the experience was everything we anticipated. We entered the very modern dining room and loved how sleek it looked with its soaring ceiling. We were seated at a comfy banquette for two and given enormous menus to peruse. It was the first time I was given a menu with no prices. Steve’s did have prices and even way back then, they were very steep, but we expected that. I really couldn’t tell you exactly what we ate because too many years have passed and I have no pictures as it was way before cell phones. I do remember that we ordered baked potatoes with sour cream and chives. The food was all finished table side. The hot steamy baked potatoes were split in half and the flesh was scooped out into a small pot along with the sour cream and chives. It was all mixed together over a burner and then spooned back into the potato skins. We were quite impressed.

Four Seasons Restaurant

JFK $1,000/Plate Menu at the Four Seasons Restaurant
Photo Credit: Eater NY

Another fond memory I have of that evening was so funny that I could never forget it. At the next table from us there was a couple on a date. You could tell that the young man was trying to impress his date. They had ordered roasted chicken and the server was finishing each chicken in a pan with a beautiful sauce. In this very elegant and expensive restaurant he went to serve the first portion and the bird flew out of his tongs and onto the floor. He laughed it off and said “I guess that one was still alive!” We all had a good chuckle. Of course a brand new chicken was prepared. This was, after all, a fine dining establishment.

Four Seasons Restaurant

Four Seasons Restaurant Napkins and Menu
Photo Credit: Curbed NY

When we were through with our meal we were presented with the check which included an entertainment fee of $2.50. Odd, but the service was quite entertaining. The other item we found unique was that the baked potatoes were $1.50 each which was not extravagant even back then. What was pretty outrageous was that the addition of the sour cream and chives added $2.50 per person to the tab. Our total bill came to a whopping $72. Today the same menu would most likely be about $500!!! We thought it was worth every penny. And even after almost 46 years we still remember it like it was yesterday. I still have the little ashtrays that they gave us with a tree from each season in my kitchen cabinet!

Four Seasons Restaurant

Matchbooks from the Four Seasons Restaurant
Photo Credit: Eater NY