We’re cooking Crispy Soft Shell Crab with Heirloom Tomatoes, goat’s milk feta, mixed olives, and Greek vinaigrette with Chef Jason Santos from Gargoyles on the Square .
people there. >> let’s l head to the k titchen for the non-single patrick little. li >> i am taken. gargoyles on the square, the chef that is t outside o of boston. and the morning you will be cooking something cothis is partth of the newport wine fest.t. >> mostt amazing dishma that hascreams summer.er and we are goind g to do crispy chesapeake bay soft-shelll crab. and goats milk feta and olives and greek salad with the crab. >> so i am looking for the crab. >> the crab is iisn here butterer milk for the crabs.e >> soft-shell crabb and what the newport wine fest and your involvement. em>> the biggest event in the new england area. there are a ton of chefs. jody adams. andan vineyardsar it’s three days of the most amazing wine and wi food. od so the re will be a ton of people and i’m psyched to be ad b part of it. >> our viewers might recognize you. >> that i’m not sure. >> the fox or t