Place the
buns sprayed side down
over hot coals ever so briefly, just enough to achieve a light toasting then paint the
buns with the teriyaki wasabi
aioli, dust the now teriyaki portobello burgers with chopped chives or scallions, and sprinkle with poppy seeds:
The next day, we drove
over to Surf Spot, where chef - owner Derek Burns was hosting a series of bands on an outdoor stage and serving up an imaginative array of dishes, including pizzas, small plates like Ahi Poke with macadamia nuts, avocado, ponzu, srirach
aioli and taro chips, plus entrees like Bouillabaisse, Rigatoni Bolognese and the Surf Spot Burger with onion marmalade, Humboldt Fog goat cheese and garlic
aioli on a grilled brioche
bun.