Spirits of Ching-i’s Frutti de Mare Dinner.

We brought a 2003 Chateau Montelena Chardonnay from a trip to Napa in 2006.

A tribute to Chateau Montelena is here.

As for the nightcap…

Only the best for the best.

So baby, raise your glass!

Cheers, family of friends.

Fourth Course at Ching-i’s Frutti de Mare Dinner

A Maine urchin.

Careful.

A California urchin.

How to open a sea urchin for uni.

Hidden treasure.

Opening the California urchin.

Scoop out the roe with a spoon.

Wash and remove innards, rinse.

Remove black stuff.

Soak in a bowl, drain and return to shell.

For the occassion, a 2003 Chateau Montelena Chardonnay from a Sonoma trip in 2006.

California uni (urchin roe) have a deeper, richer flavor.

But no complaints on the Maine uni, a cool, unique taste that is full of ocean life.

Third Course at Chingi-i’s Frutti de Mare Dinner

Just steam it up!

Serve.

Shell.

Side at Chingi’s Frutti de Mare Dinner.

Soft grilled eggplant.

Begin with some Asian eggplants.

Set on a grill.

Turn over occassionally using heat-resistant Japanese hands. 😉

When cooked, cut open.

A salad of sprouts, mustard leaves and lettuce drizzled with soy/onion/sesame dressing.

Grilled eggplant and salad.

A drizzle of soy on the eggplant.

Second Course at Chingi’s Frutti de Mare Dinner.

Grilled Scallops in Dashi, Yuzu, Sesame

Start out with some sea scallops.

Separate the meat from the shell and wash thoroughly.

Remove the dark parts (innards).

Grill in sauce.

Side cabbage salad in a scallop shell.

Voila.