Posts Tagged shell fish

Love Seafood but Hesitant to Cook It?

If you’re among the multitude who enjoy cooking but are timid about tackling anything from ocean or lake, then “Seafood School,” “Seafood Treasures from the Golden Isles” may be just the ticket!
Thursday, April 11 at 11:30am
Tybee Lite Shrine Club
1 Meddin Avenue, Tybee Island

Each of the classes will feature one spectacular seafood dish and each will be conducted by a nationally renowned chef, starting with the two head chefs at Savannah’s own iconic Elizabeth on 37th St.
The Dishes:  Herb Glazed Georgia Shrimp with Low Country Hash and Corn Pudding; Shrimp Sea Island; Ol’Fuskie Fried Crab Rice; Oysters in Leek and Bourbon Cream Served w/ Lemon Pepper Hoe Cakes;  Shrimp Creole – Tybee  Style!

Each class will include the instruction, the printed recipe, the dish to eat, and the wine that is paired with it to drink!  What more could anyone want?
Last year’s Seafood School sold out,
so be sure to reserve your spot soon.
Includes a tasting luncheon featuring each of the foods demonstrated, 
white wine
  and copies of all of the recipes!
Tickets are only $55 plus $3 tax and handing ($20 of which is a tax 
deductible contribution)
You can purchase your tickets online if you do it by April 5:  Online ordering is only available until
Friday, April 5th!
 TYBEEWINEFESTIVAL.COM

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Viva La France! Papillote is Open

It’s been months now since we first heard that a French take-out restaurant, Papillote, was going to open n West Broughton St.  And we’ve been cruising by the address at 218 W. Broughton off and on ever since. Finally,  they are open! I haven’t been there yet, but spoke briefly with Chef and co-owner, Herve Didailler,  who comes from Brittany,  in the northeast area of France, an area especially noted for its fine shell fish and superb pastries! For those of us longing for traditional French food, this sounds like THE place! The menu changes every day,  he said,  according to what’s in season and  “what I feel like cooking,”  but it is all traditional French cuisine. The day of our conversation he had,  among other things, a Bouchee with chicken, mushrooms and caramelized onions, a quiche with salmon and asparagus, a couple of tartines, and a mouth-watering array of tarts and other pastries. We’ll be there to check it out one day this week, and will report back!

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