Six months ago I photographed this neat little place run by Sebastien Caillabet called Celtic Seafare. On most days he smokes fresh Atlantic and wild caught Salmon, but on Friday he does something in addition to that. He hosts a Friday's Supper Club! This one particular friday in June I got to swing by, hang out, and take photos! Enjoy!
Fresh sprouts on the prep table at Celtic Seafare in Dripping Springs, Texas on June 6, 2014.
Sebastien Caillabet and Stephanie Caillabet of Celtic Seafare in Dripping Springs, Texas on June 6, 2014.
Sebastien Caillabet checks the orders during Supper Club at Celtic Seafare in Dripping Springs, Texas on June 6, 2014.
Amuse-bouche of smoked salmon belly with wasabi mayonnaise, cilantro and hearts on fire microgreen is passed around the table during Supper Club at the Celtic Seafare in Dripping Springs, Texas on June 6, 2014.
Sebastien Caillabet ties the strings for the main course of banana leaf grilled Scottish salmon with fresh ginger, lime and cilantro for the dinner as Victor Burks, the sous chef, prepares the kale at Celtic Seafare in Dripping Springs, Texas on June 6, 2014. Seth Crumbley looks on from the dishwashing station.
Sebastien Caillabet folds the banana leaf for the main course of banana leaf grilled Scottish salmon with fresh ginger, lime and cilantro for the dinner as it is prepared at Celtic Seafare in Dripping Springs, Texas on June 6, 2014.
Victor Burks, the sous chef, holds a tray of freshly grilled salmon as Sebastien Caillabet moves them over the be prepped for Supper Club at the Celtic Seafare in Dripping Springs, Texas on June 6, 2014.
Sebastien Caillabet looks over the menu with Victor Burks, the sous chef, as they prepare for dinner at the Celtic Seafare in Dripping Springs, Texas on June 6, 2014.
Chopped kale with roasted carrots, local goat feta and candied salmon with a kumquat dressing for Supper Club at Celtic Seafare in Dripping Springs, Texas on June 6, 2014.
Stephanie Caillabet watches as Victor Burks plates the potatoes for the banana leaf grilled Scottish salmon with fresh ginger, lime and cilantro served with a Spanish potato and chorizo hash for Supper Club at the Celtic Seafare in Dripping Springs, Texas on June 6, 2014.
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