Shrimp and grits (Gulf prawns, andouille broth and braised greens) with a roasted yam and kale salad (pumpkin seeds, pickled red onions and cider vinaigrette) made by chef Dre Neeley at Gravy on Vashon Island, with a ceiling full of starry lights twinkling in the background.
Shrimp and grits (Gulf prawns, andouille broth and braised greens) with a roasted yam and kale salad (pumpkin seeds, pickled red onions and cider vinaigrette) made by chef Dre Neeley at Gravy on Vashon Island, with a ceiling full of starry lights twinkling in the background. Johnny Andrews TNS
Shrimp and grits (Gulf prawns, andouille broth and braised greens) with a roasted yam and kale salad (pumpkin seeds, pickled red onions and cider vinaigrette) made by chef Dre Neeley at Gravy on Vashon Island, with a ceiling full of starry lights twinkling in the background. Johnny Andrews TNS