The Perfect Storm.
Jaws.
Gilligan’s Island.
Probably best not to think about any of those things going into this.
But just in case... champagne’s involved.
Cast a line at Catch & Cook, a half-day, champagne-friendly fishing expedition turned five-star feast, now taking reservations at J&G Grill in Bal Harbour.
Yes, you’re about to relieve a deep-seated ancestral itch to track down your supper and feast gloriously upon its bounty... or have a few beers in the middle of the Atlantic. Itches are funny that way.
Anyway, you should have a game plan here. Maybe something like this:
Step one: Arrive at the St. Regis and promptly be whisked off to the Haulover marina with J&G Grill’s Chef Dagan and five intrepid seafarers.
Step two: Board a 58-foot sportfisherman. Contemplate the vastness of the ocean. And your empty champagne glass.
Step three: Eat lunch. Drink beer. Single-handedly catch a massive marlin, grouper or tarpon. That’s dinner.
From there, you’ll collect your bounty and head back to the St. Regis for a cooking demonstration from Chef Dagan, followed by a four-course dinner starring the fruits of your labor and wine.
Your inner Hemingway would approve.
Jaws.
Gilligan’s Island.
Probably best not to think about any of those things going into this.
But just in case... champagne’s involved.
Cast a line at Catch & Cook, a half-day, champagne-friendly fishing expedition turned five-star feast, now taking reservations at J&G Grill in Bal Harbour.
Yes, you’re about to relieve a deep-seated ancestral itch to track down your supper and feast gloriously upon its bounty... or have a few beers in the middle of the Atlantic. Itches are funny that way.
Anyway, you should have a game plan here. Maybe something like this:
Step one: Arrive at the St. Regis and promptly be whisked off to the Haulover marina with J&G Grill’s Chef Dagan and five intrepid seafarers.
Step two: Board a 58-foot sportfisherman. Contemplate the vastness of the ocean. And your empty champagne glass.
Step three: Eat lunch. Drink beer. Single-handedly catch a massive marlin, grouper or tarpon. That’s dinner.
From there, you’ll collect your bounty and head back to the St. Regis for a cooking demonstration from Chef Dagan, followed by a four-course dinner starring the fruits of your labor and wine.
Your inner Hemingway would approve.
