Chef Dan Approved

👨‍🍳👉 Schools 🏫 out! Well, for The Prairie Restaurant at Brae Loch Country Club it is.
I was happy to attend their last service of the school year for the 🍽️ Hospitality and Culinary Management (HCM) program at CLC. 📖
🐟 This blackened Grouper was perfectly cooked. Mild, slightly sweet, and clean flavor with a firm, thick, and moist, white-flesh flakiness.
The blackened seasoning had bold spicy notes with a subtle smokiness that wasn’t overpowering.
🥭 The mango salsa was the perfect accompaniment as it added a vibrant-citrusy coolness to pair with the fish.
🍚 All served over a bed of rice pilaf.
I’m very much looking forward to returning in the fall 🍁 to see what the new class of aspiring Chefs have in store.
Until then I’ll be on the ⛳️ course hacking it up. ✅

👨‍🍳👉 I Smoked this Boston 🐖 Butt for 11 hours on my Masterbuilt electric smoker.
Foil wrapped and rested in cooler for two hours more, then pulled. Came out pretty well.