Differing from all my experiences to date, dinner invitation at Red Lobster this week was indeed a journey of educating my palate.
What actually goes into making the food brought to our table from scratch to the extent that the lobsters served are freshly brought in from Canada twice a week was a highlight of this bloggers event! We had a sneak peak into the kitchen and an informative tour with head chef Tahir alongside a fantastic demo of the apt method to cut out a healthy live lobster (if you hold a lobster, and they open like a helicopter, they are healthy). It was intriguing to see how the kitchen was neatly organized and clean at the same time busy with the evening preparation and service.
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