When we arrived in Charlottetown on Wednesday, we headed straight for the Claddagh Oyster House where we joked with Chef Paul Peters about Greg taking over his kitchen to practice for the competition. Of course we assumed that would be cheating. We were wrong!
One of the two chefs who advanced spent Thursday night in his kitchen prepping and practicing. Smart move. The other chef who advanced is Jim Morse from Michigan who is a fun dinner date, and is borrowing Greg's knives because an airline lost his! Yikes. Anyway, here's to practice. How sweet you are, like this plate of oysters we had at Claddagh. Actually, they were mostly briney. Delicious. Clockwise from the card, in twos: Shiny Sea, Raspberry Point, Pickle Point, Lucky Lime, Uncle Willy's. All PEI. Later we had a couple Malpeques, plus a fun menu tasting by Paul. Thank you, Chef.
So, Greg won't be on stage (except via his knives), but he had a great time competing (especially the 8 or 9 minutes he spent cleaning up a blender snafoo), and has a new perspective on challenges like Chopped. Sara, however, will be on stage (well, behind it) for Potato Seafood Chowder heats 1 and 2. More PEI info to come.
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