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March 2017

Fish Fridays – Shrimp Creole

March 31 @ 6:30 pm - 9:00 pm


“First you make a roux”, the initial step in so many American creole dishes, and so we do: flour and bacon drippings stirred over low heat until transformed to nutty paste, to which the trinity of creole cooking – celery, onion and green pepper – is added to form the base. Garlic, bay leaf, tomatoes, creole seasoning and Worcestershire sauce follow, and finally the shrimp, ideally drawn from the gulf, together served over steamed white rice. A red sauce of…

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April 2017

This dish is really two prepared and served together, the very definition of culinary complements: tomatoes with slivers of garlic inserted just so, roasted with herbs and bread crumbs drizzled with olive oil. Roasting alongside in the same oven are cod filets upon a bed of onion rounds, new white potatoes and olives, again drizzled and seasoned in the Provençal way. A meal unto itself, but a baguette, bâtard or boule will round it out perfectly, if only to wipe…

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Fish Fridays – Crunchy Thai Prawns

April 14 @ 6:30 pm - 9:00 pm


We saved the most exotic dish for the last Fish Friday: butterflied and marinated prawns, coated in panko crumbs, quickly broiled in the oven and served with an authentic table sauce that evokes the experience of Bangkok. The marinade of mostly coconut palm sugar, lemongrass, chili, ginger and nam pla (fish sauce) is key to this dish, not only for flavor but flexibility: you can marinate the prawns for 30 minutes or 30 hours before broiling them. In addition to…

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