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Blue2O, Cherry Hill

One of my dining companions favorite things is good seafood. So, I took him to try a place that claimed to have just that.

Blue2O is a sleek looking place, with blue lights, nice booths and dim lighting. We were pleasantly surprised to find that this bar and grill features half priced bottles of wine on Friday nights, which this happened to be! Bonus. Their house wine is Cupcake, which is not my favorite, but it is ok and at $13 for a bottle of Sauvignon Blanc, how can you complain?

We started with two appetizers. As many readers may have caught on to, my companion loves oysters and I am just beginning to appreciate them. So, we got an oyster sampler from the raw bar, which was 8 oysters. They were definitely fresh and definitely yummy, I love loading the horseradish on them! I am not a big fan of the larger ones as I find them to have just a little too just slime. But overall they were good. Our other appetizer was called Sriracha Shrimp and we both agreed were similar to the Bang Bang shrimp at Bonefish Grill. They were spicy, sticky and a little sweet from the sweet chili glaze. They were delish and we were off to a good start.

I had a difficult time making a decision on an entree, the menu is full of yummy sounding things. You can order from the simply fresh, simply grilled menu, featuring different fish and seafood items grilled over a wood fired grill. But they also have seafood specialties featuring some unique entrees like lobster risotto, maple bourbon salmon and Bouillabaisse, after some deep thought, I decided on the maple bourbon salmon and my dining companion chose the bouillabaisse. 

The salmon was sweet and had that great crust you get from cooking with something sticky like maple syrup. The bouilabaisse was huge and had lots of great seafood jam packed in it. We thoroughly enjoyed Blue2O and thought it was a worthwhile trip and could be considered for a re-visit.


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"Paleo Burritos" AKA stuffed collard greens

I recently discovered another use for collard leaves, a replacement for our old friend known as tortillas or wraps. After removing the stems and taking a quick 3 to 5 minute bath in boiling water they are ready to go. They are more durable than lettuce and fold over a little easier after being boiled. I have used them to make a variety of lunchmeat and grilled chicken wraps recently and then I got to thinking, couldn't I make a burrito out of them? Once I assembled them, it reminded me more of stuffed cabbage than burritos, call it whatever you want, they were still yummy. So, I'll share the recipe with you.

This recipe should be considered a guide and you can change and swap any way you wish.

Approximately 4 collard leaves
1 lb ground turkey
1/2 yellow onion sliced thin
1 green bell pepper sliced thin
1 4 oz can green chiles
1 15 oz can of diced tomatoes
the following spices can be added to your taste (I don't measure)
chilli powder
garlic powder

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A while ago, I learned of a guy making t-shirts and stickers with the phrase Eat More Kale on them and I was like "wow, I love kale, I need those!". And upon going through the process of finding Robert Muller Moore's website I found out more about him and learned some shocking stuff that he is going through.

If you live in an area where the fast food chain, Chik-Fil-A exists you may be familiar with their slogan and signs (including a cow) that read, "Eat Mor Chikin". So, they have been fighting to keep Robert from using the phrase Eat More Kale as they believe it is too similar to their slogan.

I support the Eat More Kale website, I'm a fan on facebook and I try to follow the story as best I can. Recently, I saw another blogger share a post about this struggle, including the Letter of Protest (see end of this post for reference) that Chik-Fil-A submitted, as I began to read it, I became very annoyed. Chik-Fil-A claims that because they …