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Christmas Abalone @ Surfas


Brad Buckley cooking Abalone with Alain
Brad Buckley cooking Abalone with Alain
By Alain Gayot

Life is funny like that: today, I really needed an abalone fix. So I headed over to Surfas and caught up with Brad Buckley of The Abalone Farm in Cayucos as he was doing a cooking demonstration. We cooked some and ate some and, as expected, it was rather yummy.


The environment in the test kitchen and the store was a great catalyst for Christmas shopping. All these gourmet products were rather tantalizing, and then the utensils, etc… I also came across an induction cooking plate and was rather interested in adding that to my kitchen this year. The new location is fabulous and the café is always a fun place to grab a quick bite. I was lucky enough to take home some of these Jurassic snails and will be cooking up a storm. The basic recipe calls for: Abalone steaks, minced garlic, lemon, butter, white wine and sea salt. You’re with me?


Sea urchins anyone? http://www.thefoodpaper.com/features/sea_urchins.html
More on Surfas: http://www.surfasonline.com/
More on The Abalone Farm: http://www.abalonefarm.com/