Farm-to-Fork Friday: How to make salmon with Crawdads on the Lake

TRANSPORTATION. WELL DINING ON THE LAKE KCRA 3’S LISA GONZALES TAKES US TO A BRAND NEW RESTAURANT IN FOLSOM WITH A ONE OF A KIND VIEW OF LAKE NATOMA. ON THIS WEEK’S FARM TO FORK, WE LEARN HOW TO MAKE THEIR SALMON SPECIAL ON THIS WEEK’S FARM TO FORK FRIDAY, WE’RE TAKING YOU TO A BRAND NEW RESTAURANT. THE ONLY RESTAURANT ON LAKE NATOMA OR FOLSOM LAKE FOR THAT MATTER. IT’S CRAWDADS ON THE LAKE. AND YES, IT’S THE SAME AS CRAWDADS ON THE RIVER, JUST ON THE LAKE AND OWNER TREVOR SCHULTZ JOINS US. CONGRATULATIONS ON THIS BRAND NEW RESTAURANT. AWESOME. THANK YOU. THE MENU IS THE SAME ON CREDITS ON THE RIVER AND THE LAKE. BUT YOU’VE REVAMPED IT. TELL US ABOUT THESE MENU ITEMS. YEAH. SO WE’VE CHANGED UP OUR MENU ITEMS A LITTLE BIT. WE HAVE THE RIBEYE WITH OUR IN-HOUSE MADE COWBOY BUTTER. THEN WE HAVE OUR SIMMER WHICH HAS BEEN ON THE MENU FOR A WHILE. WE’VE JUST KIND OF SPICED IT UP A LITTLE BIT, HAS MUSSELS IN IT, IT HAS A GRILLED SHRIMP IN IT. UM, IT’S DELICIOUS AND CLAMS. AND THEN OUR HOUSE MADE CRAB CAKES, WHICH ARE ALWAYS A STAPLE AND A LOCAL FAVORITE. ALL RIGHT. AND YOU’VE GOT YOUR EXECUTIVE CHEF CHRISTIAN FLOOD HERE JOINING US. HE’S GOING TO MAKE YOUR SIGNATURE SALMON PLATE. SO YOU START WITH YOUR SALMON. YEP. SO WE HAVE OUR GRILLED SALMON THAT WE GRILL OFF IN THE KITCHEN. THEN WE HAVE OUR LIME CILANTRO RICE RIGHT HERE WHICH IS DELICIOUS. UM AND THEN WE PUT OUR LOCALLY SOURCED UH, FRESH CORN SALSA. AND WE MAKE IN THE BACK OF THE HOUSE. AND THEN, OF COURSE, TO TOP IT WITH A LITTLE BIT OF LEMON. AND WHAT DO YOU PUT IN YOUR SALSA. YEAH. SO IT HAS, UM, FRESH CUT TOMATOES, UH, BRENTWOOD CORN, UM, ONIONS AND CILANTRO. OKAY. NOW YOUR, YOUR COWBOY BUTTER. I WANT TO GO BACK TO THIS. ARE YOU GOING TO TELL ME WHAT’S IN THE COWBOY BUTTER? IT’S A SECRET RECIPE. JUST LIKE, JUST A LITTLE BIT CELLS A LITTLE BIT. NO. ALL RIGHT. YOU HAVE TO COME AND TASTE IT FOR YOURSELF. IT’S CRAWDADS ON THE LAKE. BRAND NEW, WITH THE MOST AMAZING VIEW YOU WILL SEE IN SACRAMENTO COUNTY. I CAN CONF