Blu Blogging : Trout Sampler

The last time I was at Blu Seafood and Bar, they had an NC Sunburst Farms Trout Sampler appetizer, which I had as my meal. It doesn't look like a lot of food for a whole meal, but pretty much everything was meant to be eaten with their delicious bread. I let my MFRs have a little of it, but most of the loaves were mine, all mine. From left to right, there was cold-smoked trout, hot-smoked trout and cured trout with avocado. In the back row there was trout dip and trout roe on creme fraiche, wth egg and onions. I'm very fond of trout, so this was all quite a treat.

For dessert, Chef Tim Lyons experimented with this maple creme brulee, which was excellent. I hope he makes it on a regular basis.

This Wednesday night, they are having a Veracruz wine dinner, featuring four courses of Mexican food prepared by Tim and his cooking staff, from the Yucatan. Dinner starts at 7pm and reservations are required.