I am the shrimp man, coo coo ka choo
Chef Tom and I are going to be cooking at the Round Barn Winery’s Red, White & BBQ event Saturday and Sunday in Berrien Springs Baroda, MI. It should be a lot of fun, and it’s been a lot of prep. Tonight, during dinner service, I, just little ole me, threaded 99 pounds of 21/30 count shrimp for the weekend. If you do the math, that’s about 2500 shrimp. Not suprisingly, I smell vaguely of shrimp.
I need to be back at Port 412 at 9a tomorrow to finish prepping and get everything loaded up so we can get to the event, set up, and start cooking around 1p or so. The larger of the two grills we’re using might be a challenge, stay tuned.
In addition to making wine, Round Barn is a micro brewery, and I’m really looking forward to trying their beers, which I’ve seen in the stores and at bars, but I haven’t tried any of them yet.
It’s 4th of July weekend folks, our busiest weekend of the year, we’re putting on our game faces!
Mixing fire and sleep deprivation is generally a bad idea, so I’m off to bed.
