Thursday, February 28, 2008

Outer Banks Taste Of The Beach.

Check it out folks: I've already signed up for FIVE different events. On Monday, March 3, from 4-6, I'll be "Learning the Secrets of Seafood." Learning the Secrets of Seafood Join others in learning how to cook some of The Outer Banks most popular catches. Learn how to break down a fresh tuna and prepare it three different ways. Explore North Carolina Shrimp, local clams and whatever is fresh on the docks that day. On Thursday, March 6, from 10-12, I'll be "Learning the Basics of Soups, Stocks, and Sauces." Learning the basics of Soups, Stocks & Sauces Learn the basics of classic stock, soup & sauce making. Create traditional recipes using a variety of bone & shell based stocks. Featured will be beef stock, fish stock & crab stock. Make & taste homemade onion soup, seafood chowder & crab bisque. On Friday, March 7, from 6-8, I'll be at Kelly's Restaurant, enjoying OYSTERS. Kelly's Outer Banks Restaurant & TavernNAGS HEADNC Ooo, What an Eastern North Carolina Night Nothing finer than the Taste of Eastern North Carolina! Ooo, how good it is... Oysters & Tenderloin Feast Enjoy an Outer Banks tradition at Kelly's Restaurant & Tavern. Savor the flavor of North Carolina Rose Bay Oysters. Have Oyster Stew, Oyster Fritters, Stuffed Oysters (5 selective delicacies), Fried Oysters (perfectly fried and seasoned with corn meal), Raw & Steamed Oysters. Next comes dinner - Delight in Pork Tenderloin, served with a Spinach Salad topped with warm oyster vinaigrette, a medley of winter vegetables, and Kelly's famous sweet potato biscuits. For dessert you have your choice of Sweet Potato Pie or Crème Brulee. Dinner also includes 2 glasses of beer, wine or champagne. On Saturday, March 8, from 9-11 AM, I'll be at "Advanced Culinary Techniques for Food Service Professionals." Advanced Culinary Techniques For Food Service Professionals Take a step outside your current restaurant position and spend the morning exploring new or forgotten techniques. Tips & Tricks of the professional chef. Later, on Saturday, March 8, at 3 PM, I'll be at Lucky 12 Tavern: All About Oysters. All About Oysters Come and join the fun in learning everything you ever wanted to know about Oysters; Where they come from, how to select the best; Shuck them, fry them, grill them and steam them. Enjoy tasting them prepared all ways, then learn how to make the prefect cocktail sauce to enjoy with them! To top off the event you can enjoy some of the newest beers on the market and a famous "Oyster Shooter". Please go to the website and click on purchase tickets. Read it and see if you'd like to suggest anything for me to go to. I'm thinking about the 4 course Asian dinner on Thursday, March 6. Four Course Asian Influenced Dinner Enjoy a four course Asian dinner at Lucky 12 Tavern. Head Chef Felicia Miller loves to cook Asian food and is looking forward to sharing her specialties with you. Begin the evening with Pork Wonton Soup. Next enjoy Salt & Chili Prawns served with a Citrus Dipping Sauce. The entrée will consist of a Thai Style Beef with Soba Noodles in an Asian Broth. Dinner will wind down with dessert; Sago in coconut Milk Pudding Drizzled with Palm Sugar. I'd really love to go to the Seven Course Chef's Tasting Menu, but golly, it's $99. Maybe, just maybe I can talk Mr. Hawthorne into this, or Glowria, or Xmaskatie. Any takers? Seven Course Chef's Tasting Menu Sit back, relax, and enjoy a sumptuous feast! The Left Banks seven course chef's tasting menu prepared especially for your by Chef de Cuisine Joel Sardinha and the staff of The Left Bank. Chef Joe's seasonally inspired menu is sure to be a hit! Paired wines available.
Of course, I'll have my digi-cam and will photograph and blog all this for my loyal readers.

1 comment:

Anonymous said...

Thanks for writing this.