Major Yummage!  I assume spiders were optional?

I did have a spider roll.

Ok I didn't.

Spider rolls here are soft shell crabs dipped in batter and they are yummy.

Maui seemed southern enough for biscuits and gravy. They didn't have enough for Brent, tho.

There looks to be two plates here, could Brent's wish finally come true?!

 

Edit: Wait, four plates? Oh ... I get it.

 

Poor Brent.

Edited March 27, 201511 yr by jvlgato

Dan you ate a lot of biscuits and gravy.

It was just 2 biscuits

I think the comments relate to the quad of posts of the same biscuit picture.

Indeed. 

I gotcha. Posting problems. Fixed now

You should ha' left it, it would've looked like you were rubbing it in.  Which you were, just not that much.

Homemade chicken'n'bacon ceasar.

Pork belly sope at South with tequila Negroni

home-cooked green curry chicken with bamboo and water chestnuts

Unlimited biscuit and gravy. <3

**BRENT**

oh shit, that's the first sign of the pending apocalypse

Oh noes!

Lamb

Tandoori chicken marinated for 6 days in a spice blend I came up with. Came out very good. 

 

SCORE!

On the Border (in Seoul)

First "real" Mexican food in a long time...

Pork tacos

On our way home from the beach. I heard that Stewby's Seafood Shanty is THE place to eat.

Much to the chagrin of the kids, we come to this as we pull up.

I promised I would take them wherever they wanted, but I wanted to go here.

Combo of fried chicken (for Xavier to try and me to finish) and fried shrimp for me (so good,) and enough fries to let everyone get a taste.

Needless to say, I went back and bought another 10$ worth of food, and smiles all around.

I needed to punctuate this trip with a , and I did. Hope to be home before Thursday.

**BRENT**

Few recent things

Off

Oysters in a garlic wine sauce

Mahi in a ginger soy with fried rice

There is some mighty fine dining in this post today, I will try to contribute in my own minor way.

 

Lucky enough to have caught my restaurant on a slow Wednesday so the chef tried out a few (5) new items he was fine tuning to put on the menue-

 

 

third in the rotation because by then I had too much Shiraz to note what came before this.

 

 

And finally Makers Mark espresso desert, what's not to like?