Preparation for the feast began in the gourmet kitchen by the two "master fishermen". The recipe is as follows: we rinsed and patted-dry the trout, then massaged a light layer of olive oil inside and out. We salt-and-peppered the inside, then placed garlic, lemon slices, and a big bunch of rosemary and thyme, fresh from the famers market, in the cavity. We then wrapped bacon slices around the fish and - holding the fish closed - toothpicked the bacon on to hold everything together. These guys went on a very hot grill - covered and maintained at about 425-degrees - for 10 minutes per side.
Dinner was served with Lori's famous Tomatoe Tart and some nasty rice (Lori's description of the rice). Dessert was Lori's Chocolate Bundle with Ganache topping!
The evening ended with packing, final fooseball and bed!
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