The vines are pruned and every year we celebrate this event by gathering some of the cuttings and smoking some fish and grilling some steaks. Here I used some Vidal Blanc vines to smoke a big salmon steak. I smoked the salmon for 45 minutes before I fired up the grill and finished the fillet with some brown sugar, salt and pepper.
The second dish was just a simple oyster appetizer with Chesepeak Bay oysters, cocktail sauce, lemon and Tabasco paired with our delicious Vidal Blanc dry. It was delicious.