The feature of the day at Octane InterLounge, Shrimp and Corn, came highly recommended by our server. One taste and I understood why. Succulent sautéed shrimp and crisp-tender yellow wax beans, combined with deep-fried sweet corn, created a harmony of taste on my tongue. Lemon beurre blanc sauce prepared with reduced white wine enhanced the dish to an orchestra of flavor. The Shrimp and Corn was the creation of head chef Patrick Alberto, who started out as a dishwasher at Octane.
Octane InterLounge, Rockford, Illinois: Food Prepared with Passion
