Showing posts with label Marvesta Shrimp. Show all posts
Showing posts with label Marvesta Shrimp. Show all posts
Thursday, May 05, 2011
Wednesday, October 28, 2009
Marvest Shrimp Meet Emeril
Our locally owned - Hurlock local - Marvesta Shrimp went to the Whole Foods in Fairfax yesterday to be cooked by none other than Emeril Lagasse. Andy said it was a long day but loads of fun. And The Man reiterated that these shrimp should be cooked with the heads on, to get all of the flavor out of them...so beware, diners, those shrimp heads will be back! The event was the filming for Emeril's TV series "Emeril Green" on the Planet Green station. We'll let you know when the Marvesta episode airs.
And in case there is some confusion, the photos above are of Marvesta shrimp cooked by our Man, right here at BT. BAM!!
And in case there is some confusion, the photos above are of Marvesta shrimp cooked by our Man, right here at BT. BAM!!
Thursday, June 05, 2008
BTEM
I've been working on getting the BTEM (Brooks Tavern Electronic Message) underway and I suppose I've had moderate success...I know I've reached some members and know I've missed others...including the one I thought I sent myself! So, bear with me, and next week I'll give it another go, once I've done a few more test runs. (Always a good idea, eh?)
Meanwhile, I hope this picture of the Loch Duart salmon with Redman Farms fresh peas, Joseph Towner's spring onions, and garlic scapes (from our Colchester Farm CSA box) inspires you. It's paired with some Marvesta Shrimp and a rice cake, in a white wine butter sauce. Very light but full of summer flavor. That Loch Duart salmon, while maybe not totally politically correct - due to shipping - is raised right and tasty.
Meanwhile, I hope this picture of the Loch Duart salmon with Redman Farms fresh peas, Joseph Towner's spring onions, and garlic scapes (from our Colchester Farm CSA box) inspires you. It's paired with some Marvesta Shrimp and a rice cake, in a white wine butter sauce. Very light but full of summer flavor. That Loch Duart salmon, while maybe not totally politically correct - due to shipping - is raised right and tasty.
Wednesday, March 12, 2008
Back to the Office...
...and to the Kitchen...and soon, the Dining Room. Inch by inch we get back to it. We had a terrific vacation, with a lot of food involved - of course! - and now we are getting ready to renew our acquaintance with work.
Kevin is returning with renewed vigor in his interest in "sustainable and local". Part of the high cost of food - and this is of course in the grocery stores as well as from our suppliers - is because it is shipped from distant agricultural areas, shipped via truck or plane, either way, with high fuel costs. Even many of our local providers charge us that "fuel surcharge" we love so much, and several have for years. This time of year there really is no such thing as "local" produce, but we will serve "seasonal", as we always have, which means no asparagus for a while, even though it is in the produce section at the Super Fresh and Acme. But still, hard to avoid carrots that might also come from the West Coast, or even onions and potatoes. It's a question of drawing the line - what do you wait for seasonally that is available locally, like asparagus and strawberries and soft shell crabs, and what do you use that is available all year round, like lettuce or spinach or oysters, that will be raised nearby but isn't right now? It's a tough issue. Try to eat food produced within a 100 or 200 mile radius of your home, as some locavores maintain, and see for yourselves.
Seafood is one area where the public has been educated about the choices out there and how to make the right one. The Monterey Bay Aquarium has been especially proactive in this regard. They regularly publish a list of "good fish/bad fish" for us to select from and it is an eye-opener at times. You'll notice more and more at fish markets that the source of the seafood is noted, right along with the price per pound. Imported shrimp is probably one of the worst offenders - which is why we were so happy to get up with Marvesta shrimp in Hurlock. So, if you wonder why you never see Chilean Sea Bass on our menu, or rarely scallops or flounder, this is why. The "blacklist" changes from time to time, and you have to trust your fishmonger to tell you that what he is offering is actually caught/grown/harvested the way he says it is, but it's worth it to keep informed. It's one thing we all can do.
Kevin is returning with renewed vigor in his interest in "sustainable and local". Part of the high cost of food - and this is of course in the grocery stores as well as from our suppliers - is because it is shipped from distant agricultural areas, shipped via truck or plane, either way, with high fuel costs. Even many of our local providers charge us that "fuel surcharge" we love so much, and several have for years. This time of year there really is no such thing as "local" produce, but we will serve "seasonal", as we always have, which means no asparagus for a while, even though it is in the produce section at the Super Fresh and Acme. But still, hard to avoid carrots that might also come from the West Coast, or even onions and potatoes. It's a question of drawing the line - what do you wait for seasonally that is available locally, like asparagus and strawberries and soft shell crabs, and what do you use that is available all year round, like lettuce or spinach or oysters, that will be raised nearby but isn't right now? It's a tough issue. Try to eat food produced within a 100 or 200 mile radius of your home, as some locavores maintain, and see for yourselves.
Seafood is one area where the public has been educated about the choices out there and how to make the right one. The Monterey Bay Aquarium has been especially proactive in this regard. They regularly publish a list of "good fish/bad fish" for us to select from and it is an eye-opener at times. You'll notice more and more at fish markets that the source of the seafood is noted, right along with the price per pound. Imported shrimp is probably one of the worst offenders - which is why we were so happy to get up with Marvesta shrimp in Hurlock. So, if you wonder why you never see Chilean Sea Bass on our menu, or rarely scallops or flounder, this is why. The "blacklist" changes from time to time, and you have to trust your fishmonger to tell you that what he is offering is actually caught/grown/harvested the way he says it is, but it's worth it to keep informed. It's one thing we all can do.
Saturday, November 03, 2007
Tortoise Shrimp
The latest Marvesta Shrimp dish, with puff pastry
and more of those tasty Redman's Farms limas.
and more of those tasty Redman's Farms limas.
Thursday, October 18, 2007
Marvesta Shrimp and Succotash
Cathy Redman just rang to compliment us on the picture of a BT Small Plate, featured in the recent Chesapeake Foodie article about the Marvesta Shrimp Company in Hurlock. And it is a very nice photo, taken this past Saturday night, with Cathy's wonderful fresh limas as a base for those fresh Marvesta shrimp. Kevin has stopped serving the shrimp head-on: too many squeamish people out there didn't want their food looking back at them (and I can't blame them). So now he uses the head as a garnish - deep fries them with a little seasoned flour and, if he can keep Pete from eating them all, he positions one in the middle of the shrimp plate. Everything on the plate is edible...if you dare.
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