Executive Chef Teddy Diggs turned up the heat over a wood-fired cowboy cauldron at the Culinary Village. In a matter of minutes, these freshly caught octopi transformed from raw clumps to tender creations infused with a smoky flavor and topped with chili peppers. Fiery flavors on all sides!
Smoke + sea monster = succulent.
Sound like fun? Check out our tips for executing a successful food festival!