Posts Tagged oysters

Seed Till Fork Wednesday, Nov. 14!

If you love good food and you’re a champion of sustainability, this Local 11 Ten event will be an evening to remember!  First, at 5 pm, there will be a presentation of Seed, Till, Fork by Kelly Vormelker, Scad student and food/wine employee of Local 11 Ten.  Vormelker will soon graduate SCAD with an M.S. in Design for Sustainability. Then, at 7 pm, will come a six course dinner to excite the palette of even the most jaded foodie. Beginning with Oysters on the Half Shell, continuing through the six courses including Skin on Snapper, Cinnamon-Coffee Bison Hangar Steak, and others, each with its own delightful accoutrements. The final act is a White Chocolate Pot de Crème. All are paired with the best wines for the individual dish. $85/person.

For more menu details, call 790-9000. Local 11 Ten

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Bar Food Celebrates their 2nd birthday

Tues. night drink special  “The Yellow Bird,”  rum, orange juice, pineapple…. and Wednesday night, free oyster roast–tons and tons of oysters, plus a tent and giveaways for their BIG birthday celebration.

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An Evening of Oysters and Wine

Get ready for the Tybee Island Wine Festival with this pre-party event!  Marlin Monroe’s will host a wine tasting and plenty of oysters on April 15th from 6-8pm.  Non-seafood stations will be on hand for the land lovers!  Tickets are $30 before March 1st and $35 after.  For tickets visit:  http://tybeewinefestival.com  Discounted tickets are available for people who wish to attend both events.

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Don’t Forget the Wine Festival!

It all kicks off with a pairing of Oysters & Wine at Marlin Monroes, 404 Butler Ave., Tybee Island, 6-8pm, Friday, April 16th!  It’s only $20 per person for this opening event, but tickets are going fast.  Get yours online at www.tybeewinefestival.com

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Aphrodisiacs for Valentine’s?

Aphrodisiacs for Valentine’s Day? Couldn’t hurt. Asparagus and oysters, two of the most popular, are certainly good eats and make for good conversation. And conversation, as

a friend of ours says, “may not be an aphrodisiac, but it’s sure great foreplay!”

Serve asparagus with any fish or meat dish, especially broiled Shad or lamb. And the sensuous Oysters Bienville served by Chef Chris DiNello at Alligator Soul would surely, if only because of the sheer delight in eating them, put anyone in the mood for love.

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