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Picnic on the Lake

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During my glorious East coast vacation last week, MM and I had the opportunity to join my family and friends at a picnic on Corilla Lake. We started off the evening with a “Floatilla on Corilla” – where you connect several boats and have cocktails, wine and appetizers on the lake while the sun is still out.

One also takes this opportunity to fish for trout, which can be cooked at the picnic. While we did not manage to catch any trout during our Floatilla, MM and my brother went back out on the lake while the rest of us started the fire for the picnic. They each caught a big trout, and our family friend (and resident picnic master, who will be known as Beginner Bob) grilled them up along with all the other delicious items on the menu: mako shark, shrimp skewers, seasonal vegetables, skillet potatoes with bacon and onion, baby back ribs, steak, and of course – apple pie. It was a feast fit for kings and queens, or just some really hungry lake folk.

The food is ordered from the Forest Lake Club kitchen and picked up before the picnic. For the potatoes, they just give you one onion, a heap of chopped red potatoes, and a massive amount of bacon. It’s your job to figure out the rest. The ribs are dressed with BBQ sauce and the steak has some marinade in it I believe, but the shrimp and veggies come uncooked and unseasoned on skewers (the shrimp) or in a plastic bag (the veggies). Lucky for us, Beginner Bob is no beginner. Everything was cooked to perfection (though, the veggies were a little charred on the bottom layer) and he made it look so easy. Here is a slide show…

Beginner Bob starts the bacon in one pan and the trout in another.

The trout is cooked in some butter, lemon, onions and veggies – until it’s blackened.

Beginner Bob had previously frozen some Mako Shark he caught in Cape Cod. He defrosted it and added it to the pan with the trout in chunks.

The veggies are cooked in a grill pan with holes in it (not sure what this is actually called).

The bacon and chopped onions are cooked in separate pans, then the potatoes are added to the pan with the onions. The bacon is chopped and added at the end before serving.

The Mako Shark was the first of the fish to come off the grill. We devoured it with a glass of Pinot Noir.

Beginner Bob easily deboned the trout after it was cooked, leaving us with delicious and juicy fish meat to fight over.

The shrimp (excuse the poorly taken iPhone photo) came out next and were my favorite. Cooked in a little lemon, white wine, butter, salt and pepper. So simple.

Ribs… ’nuff said.

There is nothing in the world like freshly grilled FLC Picnic Potatoes.

This meal was, without a doubt, the best meal of the entire vacation – even beating out the Lobster Clam Bake (a close second) that KM2 and Rad hosted for their rehearsal dinner the following night. Special thanks to Beginner Bob for doing all the cooking, and to my lovely parents for hosting me and MM on our fantastic lake retreat. And a big congrats to KM2 and Rad on their marriage and beautiful and peaceful wedding.

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

4 responses »

  1. Nothing better than an FLC picnic – especially one prepared by Beginner Bob!

  2. Come back to NY!!!

  3. Looks tasty! Great article…

  4. John Morrison

    Re, “There is nothing in the world like freshly grilled FLC Picnic Potatoes.”
    Amen…As good as the rest of the food was, this statement is true! Also, pretty special to catch a few trout for the grill- about as fresh as fish can be.


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