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< Previous08 @HOOKANDBARRELMAG | HOOKANDBARREL.COM GEAR What better way to kick summertime off than WINNING over $10,000 in prizes? Hook & Barrel and our friends at Magpul, Pure Fishing, Camp Chef, 5.11, Orca Coolers, GCI, Klymit, and Rightline want to pimp your summer! The ultimate prizepack,this giveaway includes everything you will need to live your best life outdoors this year. Magpul® Explorer—$149, magpul.com With ballistic-rated construction and materials, these glasses provide extreme impact resistance, durability, and flexibility in a lightweight package you can wear everywhere. The frames are made of TR90NZZ, the strongest thermoplastic frame material you'll find. The lenses are made from the same material as flight helmet visors, and they give you a crisp, clear view of the world around you. ORCA OD Green Hydra 34 oz.—$42.99 orcacoolers.com Cool ‘til the last sip, even after your longest days. The stylish Hydra water bottle is the perfect essential for the gym, office, or school. If coffee is your thing, the double- walled, copper-clad vacuum seal is sure to keep drinks hot and you running all day. Don’t forget wellness—unlike some products on the market, ORCAs are dishwasher safe and have a seamless wall made with no welds to rust and contaminate your favorite beverage. Frabill Ultralight Conservation Series Net—$139.99, basspro.com One-handed catches have never been easier than with Frabill’s all-new Conservation Ultralight Net. The low-resistance net and handle slide in and out of the water swiftly to reduce strain on you and your catch. The newest addition to Frabill’s Conservation Series still includes all the features anglers love about these nets. It’s fish-friendly and features a knotless, dipped, micro-mesh netting that protects the slime coat of a fish, as well as a flat, linear bottom to reduce fish rolling and to support the weight of the entire fish. A rubberized coating on the mesh also prevents frustrating and time-consuming hook entanglement, and Mesh- Guard hoops greatly extend the life of the net and allow fish to slide quickly into the net. SCAN THE QR FOR THE FULL PRIZE PACK AND TO ENTER TO WIN. One lucky winner will be drawn July 4th. Welcome to the beginning of summer.HOOKANDBARREL.COM | @HOOKANDBARRELMAG 09 Magpul® Rigger EDC—$239.95, magpul.com This knife is an aluminum-frame locking knife made in the USA. It features a double-locking aluminum frame and modified Wharncliffe design blade that is forged from S35VN for excellent edge retention and corrosion resistance. The jimped blade easily deploys with a flipper and locks with an audible click. The end of the blade features an aggressive point for precise work, and the body includes a thicker spine for added strength. Abu Garcia Zenon Spinning Rod—$429.95 abugarcia.com Abu Garcia’s new Zenon rods are the lightest and most sensitive rods the company has ever made, featuring premium carbon blanks and an exclusive Powerlux 1000 resin system. This combination of components produces a powerful, ultra-light, and ultra-sensitive blank without increasing weight or blank diameters. These unmatched levels of sensitivity give anglers the confidence to detect even the subtlest strikes. The Zenon’s reel seat delivers hypersensitivity around the exposed blank sections and improves comfort for all-day fishing. Titanium alloy guide with thin zirconia inserts and a carbon handle split-grip design help make this rod ideal for the highest levels of fishing competition, whether it's fishing for money or pride. Abu Garcia Zenon Spinning Reel—$549.95 abugarcia.com Abu’s lightest spinning reel ever is the result of an asymmetric magnesium body, the removal of wasted space from conventional spinning reel design, and a host of other design breakthroughs. Representing the highest quality in the super-premium spinning reel category, the new Zenon weighs just 4.9 ounces and is silky smooth, making it ideal for long days on the water. Other premium features include a drop shot keeper, friction-free main shaft support, and a premium drag system that’s ultra-smooth, especially for light line applications. Plano Atlas Tackle Pack—$219.99 basspro.com This bag is a durable tackle- carrying solution that combines the strength of a hard-sided tackle box with the lightweight portability of a soft-sided tackle bag. This innovative design breaks all the rules for traditional tackle storage solutions. It starts with a sturdy, skid-resistant, and waterproof HDPE base. The body of the pack is surrounded by ultra-durable EVA panels for a rock-solid foundation and premium protection, which allows the pack to stand up and keep its form even when empty, while ultra-comfortable padded shoulder straps help distribute the weight. Outpost Chrono Watch—$120, 511tactical.com The Outpost Chrono provides precision timekeeping functionality with a tonal tactical appearance. The 44mm stainless steel case has an IP coating and mineral crystal face. The Outpost has a pull-crown for time adjustment and start/stop buttons for its stopwatch features. Hands and hour marks feature luminous material. Water resistant to 100M/330FT/10ATM. ORCA 80QT—$499.99 orcacoolers.com Introducing ORCA’s biggest and baddest cooler yet. The all-new 80 quart is built for life’s most rugged adventures with its improved design features and insulation. Not only is it the most durable product in the ORCA cooler lineup, it maximizes ice retention keeping cool for up to 14 days. Whether it’s camping, fishing, or a backyard BBQ, you’ll get the most out of your cooler with three divider slots and a cargo net attachment for added storage. Welcome to the beginning of summer.10 @HOOKANDBARRELMAG | HOOKANDBARREL.COM GEAR Response XR1 Headlamp—$80, 511tactical.com No matter your outdoor adventure, you need a good light and your hands free. The 5.11 Response XR1 Headlamp is a powerful but unobtrusive wearable headlamp that provides significant illumination for long periods, but it is small and light enough to ride easily in an EDC pack or utility pouch until needed. With spot use up to 1,000 Lumens, this functional light has dual functionality as it can also be removed from the headband and used as a right-angle light. RUSH72 2.0 Backpack—$180 511tactical.com With an impressive 55L of space, this bag is the ultimate extended- range bag for tactical missions or a few days in the great outdoors. Load it up with all your essential gear, and keep it organized with an unrivaled number of compart- ments designated for everything from elec- tronics, survival gear, eyewear, hydration, clothing, camping equipment, firearms, pens, and documents. Camp Chef PRO 16 Stove—$349.99 campchef.com Three powerful 30,000 BTU burners give you the cooking power and surface area to whip up food for even the biggest cookouts. You can use multiple 16" accessories at once: a pizza oven on one side with a griddle on the other, a Dutch oven on the right, and a BBQ box on the left—the possibilities are endless. The PRO 16 stove boasts innovative features like folding side shelves, built-in leg levelers, and easy folding legs that make your cooking experience smoother and easier than any other cook system on the market. Deluxe BBQ Grill Box—$179.99 campchef.com Built to compliment The Camp Chef PRO 16 Stove, the Deluxe BBQ Grill Box will outperform other grills because of its patented heat-diffuser plate and cast iron grill grates. Camp Chef’s patented heat diffuser converts flame to inferred heat, evenly heating the cast-iron grill grates so your meat is seared to perfection within the Grill Box. Grease drippings are vaporized infusing your food with a rich barbecue flavor that cannot be achieved any other way. Camp Chef 2 Burner 16” Griddle—$114.99 campchef.com This restaurant-style griddle top is designed with high sides and a convenient grease drain that makes cooking easy and clean- ing simple. Heat diffuser plates have been added to evenly distribute heat and minimize hot spots, creating a perfect cooking surface. Pre-seasoned with Camp Chef's True Seasoned Finish, this griddle top has a natural cooking surface that is ready to use out of the box. Road Trip Rocker—$90 gcioutdoor.com This isn’t your grandma’s rocking chair! It is a full-size chair with a high back that folds up easily. Unlike other bag chairs, this chair features a unique rocking mecha- nism that allows for a smooth and relaxing rocking motion whether you’re on grass, gravel, or sand. ORCA Oak Wood Grain Barrel 12 oz.—$27.99 orcacoolers.com Gather around the campfire, and make the good times last with ORCA’s 12-oz. Whiskey Barrel. The stainless steel, double-walled interior is sure to keep your beverage of choice cold and fresh. The stylish Oak Wood Grain design makes it the per- fect gift for the whiskey, bourbon, or scotch connoisseur in your life. With its easy-to-tighten- and-remove screw-top lid, refilling for a second is as easy as the first.HOOKANDBARREL.COM | @HOOKANDBARRELMAG 11 Camp Chef Artisan Outdoor Oven—$159.99 campchef.com The Camp Chef Artisan Pizza Oven 16” accessory cooks the perfect pizza every time. Designed after the idea of a true, wood-fire pizza oven, the Italia Pizza Oven takes your homemade pizza to the next level. A ceramic pizza stone promotes even heat and will give your pizza a delectable crust. Enjoy hot, fresh, flavorful pizzas cooked on your patio, in camp, or wherever you take your Camp Chef cooking system. Master Cook Station—$160 gcioutdoor.com The perfect addition to your summer, the cook station features a large aluminum countertop on which you can meal prep or set a portable grill. With the Master Cook Station, there’s a place for everything you’ve brought with you—a lower rack for a small cooler and three plastic side tables with their own benefits that include built-in beverage holders, stem glass holders, and hooks that can be used as a garbage bag or paper towel holder. Ice and beer holder, or kitchen sink—you decide, but the built-in soft-shell sink is there if you need it or hides away beneath an additional countertop if you don’t. Klymit Klymaloft Double Sleeping Pad—$250 klymit.com Want the ultimate couples camping setup? The Klymaloft Double sleep- ing pad will make you forget you aren’t sleeping in your queen bed at home with your significant other! This pad features an innovative foam and air design to deliver premium sleep comfort. A plush foam topper conforms to support the body and eliminate pressure points while the underlying I-beam air chambers create loft and stabilize it. The air and foam combination strikes the perfect balance between comfort, pack size, and weight. Klymit KSB Double Sleeping Bag—$379.99 klymit.com Plenty of room for two; thoughtfully designed for three-season comfort. The KSB Double™ features a 650-fill power down top and synthetic fill bottom provides exceptional warmth-to-weight ratio. The bag’s versatility is made possible by its individual draft cov- ers, hood snap, and two-way zippers running along each side. The hood snap creates two individual hoods to stop the draft between partners and provide warmth in temperatures down to 30°F. The full zippers make it possible to partially or completely removes the top quilt on warm nights under the stars. Rightline Gear SUV Tent—$299.95 rightlinegear.com This tent lets you camp without leaving all the luxuries of home behind. The adjustable nature of the vehicle sleeve allows the tent to connect to the back of any SUV, minivan, crossover, wagon, Jeep Wrangler hard top, or pick-up truck with cap, with or without a roof rack. The tent works for vehicles with a rear hatch door or rear barn doors. Use the back of your vehicle as a sleeping area, for storage, or to power electronic devices. Use the SUV Tent as a changing room or as a sleeping area for family or friends. hooraygrillco.com @hooraygrillco 800.838.3701 info@hooraygrillco.com 4-prong, heavy-duty rotisserie kit single-handed, stainless steel grilling grate adjustment easy-to-operate 12-guage folding tables HoorayGrillCo_Hook&BarrelAd.indd 13/21/22 1:15 PMHOOKANDBARREL.COM | @HOOKANDBARRELMAG 13 Shota Nakajima finds a refuge from fame and the kitchen on a suburban pier. City Squidder story by naomi tomky n the season 18 finale of Bravo’s Top Chef, Seattle’s Shota Nakajima prepared octopus karaage—a seafood take on the fried chicken dish at the center of his current restaurant, Taku—for the judges as part of his four-course progressive meal. Nakajima settled for runner-up and fan favorite, not bad for someone who refused to eat octopus or squid for three of the first 18 years of his life. Nakajima’s delightful and contagious laugh drew viewers to him, and it only magnifies in person, where it comes out of the small, energetic chef often—an always sincere expression of his own personal credo: “Life is like a Disney movie, it’s always jolly.” Though he vows not to take life too seriously, Nakajima lives a thoughtful life, and heading out to local piers to catch squid gives a little balance to his busy schedule: he runs the always-mobbed Taku, fills pop-ups around I GOOD GRUB the country, makes a return appearance on the current season of Top Chef, markets his constantly sold-out teriyaki sauce, and has many more projects of all sorts in the works. Coming out on the pier, listening to music, and jigging for squid offers a break from all that. “I’m a daydreamer,” he says. “I think about my goals.” It makes sense for the kid who preferred walking in the woods to going to birthday parties, and stopped eating cephalopods after catching an octopus with his dad at age five. “I loved it, I named it,” he remembers. “Then I came down to dinner to see that my mom had cooked it.” For more than a decade, he avoided squid and octopus (“Because at that point, I didn’t know the difference,” he says). Still, he has fond memories of going out jigging for squid with his dad, right up until he left for culinary school in Japan at 18. Though Nakajima considers himself more of a mountain person than an ocean one, he loves all types of foraging, including Shota Nakajima heads out on the Edmonds Fishing Pier to jig for squid.14 @HOOKANDBARRELMAG | HOOKANDBARREL.COM fishing and squidding, particularly for their connection to the kitchen. “It’s where ingredients come from,” he says, and when his team keeps that in mind, he finds they waste less. Nakajima closed his three-year-old restaurant, Adana, at the onset of the pandemic, but when it first opened, they weighed their compost to check their waste. Around the same time, his sous chef took him back out squidding for the first time since he returned to the U.S. The squid pass through Puget Sound In the murky green-black waters, the squid gravitate toward lights, like the ones shining from the ferry dock across the fishing pier in suburban Edmonds or glittering the reflection of the ferris wheel behind the Downtown Seattle waterfront. in winter, usually peaking in the Seattle area in November or December. Evening darkness and rain make the best condi- tions for catching squid, making it an ideal activity for the notoriously short, wet days of the end of the year in the Pacific Northwest. In the murky green-black waters, the squid gravitate toward lights, like the ones shining from the ferry dock across the fishing pier in suburban Edmonds or glittering the reflection of the ferris wheel behind the Downtown Seattle waterfront. To catch them, Nakajima drops his pole in with a glow-in-the-dark lure on it. The teeth of the squid jig point upwards, he explains, so he just waggles the pole until he feels a pulling, “Like a wet towel,” and reels it in. “When you catch one, they come in swarms, so you can catch a lot,” he says, remembering days he left with multiple gallons of the cephalopods. Then he takes them home for the part most people dread. To clean squid, he pulls apart the head and body, then cuts the tentacles just below the eyes to separate them from the ink sack and other innards, and pulls the beak and any remaining viscera from inside the head. “I clean them real fast, before I’m done smoking a joint,” he brags. “I pretend I’m in Mario Kart, doing the Ghost Race, it’s great.” He loves the sweetness of freshly caught squid and uses them in a wide variety of ways, like in a classic tempura, frying it with butter and mushrooms—the GOOD GRUB Nakajima makes quick work of cleaning squid by pretending he’s in a video game.HOOKANDBARREL.COM | @HOOKANDBARRELMAG 15 2 Squid 2 Green onions Flour to coat 1 Tbsp. Sesame oil 3 oz. Teriyaki sauce 1 Lemon ½ tsp. Chili flakes Kabocha Purée 1¼ cups Blanched kabocha squash ¼ cup Sweet miso .18 lbs. Duck fat SQUID & SQUASH By Chef Shota Nakajima Clean and slice the squid, coat lightly in flower. Cut green onion into large pieces. Place sesame oil in pan over medium heat and add squid. Once it browns, flip and add green onion and chili flakes. Crank the heat to high, add teriyaki sauce and a squeeze of lemon then reduce quickly. Dice Kabocha to 1 inch, and boil in water until soft. Drain and blend the hot squash with sweet miso and duck fat until smooth. Plate by placing a generous scoop of squash down and spreading out lightly. Place cooked squid and green onions on top. Enjoy! chantarelles and matsutakes he finds in nearby forests—or stuffing it by chopping the legs, lightly braising them in soy sauce and dashi, mixing it with mochi rice, and putting them back inside the squid. “You can finish it on the grill,” he says. “That’s what we did at Adana.” Taku, Nakajima’s current restaurant, serves a small, straightforward menu of fried chicken plus sauces and sides. It opened as his original vision, a Japanese street food restaurant specializing in fried skewers called kushikatsu, for only five days in March of 2020 before Washington’s governor implemented pandemic restrictions shutting down restaurants. Nakajima closed Adana for good just a few months later. “I couldn’t pay people enough or give good enough benefits at a place like Adana,” he laments. He misses Adana’s multi-course menus that changed each month to let him show- case his traditional Japanese culinary training and the local ingredients. “Carefully prepared, attractively presented and in tune with the seasons,” described Seattle Times reviewer Providence Cicero. Nakajima hopes to do that kind of a place again someday—but only when he can do it the way he wants, including paying his team better. To do that, he says, “I need to build an empire.” His wide-ranging and ambitious aspirations come off in opposition to the sunny, giggly personality of a man who describes himself as, “Like an anime character with a border collie,” and his longer-term goals: “When I’m 60, I just want to live in the woods and grow a Fu Manchu moustache.” Nakajima first signed the lease on the space in which he opened Naka and then Adana at just 25. Now barely into his 30s, he has opened three restaurants, closed two, beaten Bobby Flay, competed to be an Iron Chef, and nearly won Top Chef. If anyone can figure out how to run a restau- rant empire while twirling fancy facial hair in the woods, Nakajima seems the prime candidate. And if he does, he like- ly plotted his plan carefully from under the bright lights of a Seattle fishing pier, trying to lure unsuspecting squid onto his jig. Nakajima likes pairing the sweetness of the squid with that of squash.HOOKANDBARREL.COM | @HOOKANDBARRELMAG 17 number of years back, I experienced a surprising change of pace that involved the enjoyment of craft beers produced by micro-breweries. These brews matched perfectly to my appetite for fresh seafood. For me, this journey began with sushi and sashimi. The prevailing wisdom for pairing that Japanese cuisine with an alcoholic beverage has typically focused on sake and light white or sparkling wines. Diners would often match that cuisine to a Champagne, a Prosecco-style wine, a Sauvignon Blanc, or Chardonnay. I too found that to be the perceived perfect pairing of seafood and beverage. That is, until I was exposed to artisan brews. Although “country of A guide to pairing seafood and artisan beer. Fishy Brews: story by angelo peluso A A light ale pairs well with lighter fare like shrimp. origin” beers don’t always match best with foods from their region, conventional wisdom suggests pairing traditional Japanese lagers like Sapporo, Kirin Ichiban, and Asahi. But a waitress at a local Long Island sushi establishment suggested I try a Japanese microbrew. That was an enlightening experience, for it opened a new window for match-making seafood with beer. Beer can be classified as either ales or lagers with sub-categories within each group. In general terms, the styles to pair with seafood are ambers, dark ales, light or pale ales, pilsners, lagers, stouts, and wheat grain beer. Variations in beer variety derive from the choice of yeast, HAPPY HOURNext >