The new issue of HR Growler will be out next month! If you missed my article from the last one, here it is: Blue Seafood and Spirits. Loved the food there and Chef Charles Thain is a great guy. I've included all the photos I took that night below:


























7⁄8 cup pasteurized egg (I use Egg Beaters)
1 1⁄8 ounces crushed garlic
3 1⁄2 ounces parmesan cheese
2 2⁄3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon salt
1 tablespoon pepper
1 tablespoon dry mustard
1 1⁄2 ounces anchovies
1 tablespoon Worcestershire sauce
1 1⁄2 cups olive oil
2 tablespoons chopped fresh parsley
The new issue of HR Growler will be out next month! If you missed my article from the last one, here it is: Blue Seafood and Spirits. Loved the food there and Chef Charles Thain is a great guy. I've included all the photos I took that night below: