Campfire Session #2- Breakfast with the dudes from Thr33 Six Five.
I have been a huge fan and follower of Dave Culligan since he started vlogging a couple years ago. He is a mover and a shaker and it’s really impressive what he has been able to build. While I may be a fan, I was mortified (note the sarcasm) by his post last week where Dave and his business partner, Gavin, were cooking oatmeal for breakfast over a campfire. While there may be a time and a place for oatmeal, these guys deserve better. Enter, The East Coast Kitchen.
So I pinged Dave and let him know the next time he heads out to let me know as I would love to join and make them a solid breakfast over the fire. He quickly agreed and set things up.
I wanted the menu to be interesting but easy to execute as cooking outdoors aint easy. I decided to stick with the flavors I love and chose to make an open faced breakfast sandwich. I call is the Bangkok breakfast. Freshly made sourdough, hoisin aioli, homemade thai sausage, 2 sunny side up eggs, fresh herbs, pickled onions and bean sprouts. We might be outside, but we ain’t savages.
Morning kicked off early. The boys showed up at my place at 6 am and we made our way east to the coast. We quickly unloaded the car and found our spot. So far, things were rolling smoothly and I was pumped to impress. Food was prepared, wood was dry, all systems go… except, MY LIGHTER WOULDN’T WORK. I am freaking out, trying to get this paper to ignite and it just wouldn’t. So embarrassing. ANYWAY, I jump back in the car drive back to town and find a grocery store that is open and quickly snag a BBQ lighter..crisis avoided. Time to kick on and serve some food. I hustle to get back and we get the fire roaring, which took some time. Winter outdoor cooking is not for the faint of heart, but we persevere.. Anything for content haha.
Food was prepared, wood was dry, all systems go… except, MY LIGHTER WOULDN’T WORK. I am freaking out, trying to get this paper to ignite and it just wouldn’t.
Cooking goes smoothly. I use cast iron pans and get them directly into the fire. They are ripping hot, slightly smoking. Thai sausage goes in and the sizzle is perfect. The smell of basil, garlic, ginger hit me instantly. In the other pan I throw in a slab of butter and crack to eggs. The butter splatters and causes a bit of a flare up but it adds an amazing crispness to the eggs. Sourdough goes into the pan with the eggs and soaks up the melted butter turing a beautiful golden brown. Boom, we are ready to put this this together. First hoisin aioli, pork sausage patty, eggs, and then finished with fresh thai basil, pickled red onions, and bean sprouts. Not damn bad for the beach. The boys dig in and approve. Success.
After breakfast we chill out and chat around the campfire. I am super impressed with the business Dave has built and the amount of focus and ambition he has to continue to innovate. Halifax is lucky to have someone like Dave pushing the rest of us to create better content people care about.
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