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…
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.