Celebratory Dinner of Ahi Poke, Grilled Oysters, and Profiteroles

We get our first (and only) significant snow storm of the winter and celebrate (once the snow melts the next day) by going to a local oyster farm and picking up a dozen oysters for a celebration dinner.

Our winter snow storm

With a good storm like this, our power fails for about 12 hours and our pre-celebration dinner is simple, composed of whatever we can find in the refrigerator (without opening it too much):  salad and chicken sandwiches by battery light.

Snow dinner

The next day, we head over to Minterbrook Oyster Company, located in Minter Bay, an estuary of Washington's Puget Sound.  As we arrive, the boat is bringing in fresh oysters from the farm and we pop into the shop and purchase a dozen.

Oysters arriving

Fresh Ahi is on sale at the local market and we pick some up to make poke for a starter, mixing the cubed ahi with soy sauce, sliced green onions, sesame oil, sesame seeds, and red pepper flakes.

Ahi poke to start

We shuck the oysters, grill them with barbecue sauce, and serve with a sliced baguette for slopping up the sauce.

The oysters

Shucking

Oysters ready to go

Oysters grilled

Dinner is served

They're all gone

For desert, we make profiteroles, the fabulous French combination of fresh pastry (milk, butter, flour, and eggs), vanilla ice cream, and chocolate (cream and melted chocolate chips combined with honey and coffee).

Pastry, add ice cream

Add chocolate, serve with champagne

Desert!

Another great celebration!