Toby Keil
Executive Chef
I came home from work Friday night and grilled up a tri-tip for dinner, we also had some wild rice. As it was just me and my wife, I sealed and froze the rest of the meat for sandwiches or perhaps use it in chili another day. On Saturday we made some sushi, we did spicy tuna and spicy scallop cut rolls and hand rolls, as well as California rolls for the kids. It was a ton of fun for us and the kids and we will definitely do it again. We spent Super Bowl at a friends house so I made bacon wrapped scallops. I cooked em in beer for a bit then I placed them directly on the grill to crisp up the bacon, everybody loved them.