Posts Tagged ‘seafood

10
Apr
11

Walt’s Fish Market & Restaurant – Sarasota, Florida

4144 S Tamiami Trail
Sarasota, FL 34231-3608
(941) 921-4605
Open Weekdays 9am-9pm
waltsfishmarketrestaurant.com

I went to check out the Siesta Key “Farmers Market” on Sunday, April 10th, but like most “farmers markets” in Florida, it seems, I could not find any farmers there. How is it that the #2 (behind California) specialty crops (fruits, veggies, stuff you can eat with being processed by Cargill or ADM) state sucks so bad at this whole farmers market thing. I mean, #1, 3 & 4 (CA, Washington & Oregon, respectively) kick bottom at farmers markets.

Okay, that said, I did meet a fishmonger there from a place called Walt’s Fish Market & Restaurant, and his fish looked pretty good, so I grilled him a bit. The salmon was wild king from five or six boats the market’s owner knew from Kodiak, Alaska, and the rest of the stuff was local Floridian seafood, like yellow-eye snapper, swordfish, Key West pink shrimp and stone crab. He told me to go check out the storefront on US-41 (a.k.a., South Tamiami Trail), just south of Bee Ridge, on the west side.

This market made my northwestern heart proud. These fishmongers spoke, believe it or not, FISH! They knew not only about the species, but they knew where it came from. And not just the port — the boat! Beautiful, fresh stuff, and almost all local to Florida. (Try finding that in, well, just about any grocery store in Florida. Oy!) They had shrimp in like 10 different forms, only one of which was farmed crap from SE Asian, hidden in the back of the case out of disgust and apparently only carried because some folks just have to have their “normal” tasting, mangrove forest destroying, tsunami accelerating, pumped full of drugs and eating too much processed feed made from perfectly good seafood we could be eating directly farm-raised shrimp. (Why? Because when it comes right down to it, humans is still stupid animals.) The rest of their shrimp were from the Keys and the Gulf of Mexico.

Booyah!

They also have a restaurant there — mostly chowders, salads and fried stuff. I decided I needed a snack. They really pushed their fried shrimp. Being from Seattle, where we eat the local sea insects either raw or lightly steamed, and in a real pinch, sauteed, I balked at this, but their insistence, and the fact that they had already impressed me with their fish market case, won me over.

These were the best flippin’ fried shrimp I have ever had! Seriously. Delicate, crunchy crust had a light flavor that did not overpower the shrimp, which were sweet and tender and perfectly cooked — unheard of normally with fried shrimp. And they used just the right amount of breading, too, instead of serving me shrimp fritters — all bread, little shrimp. And the cocktail sauce, too, was perfect, complimenting and enhancing the shrimp, not covering up a lack of shrimp or shrimp flavor, or simply serving as a means of moistening the lump of breading.

I also got a little container of their freshly-made conch salad — basically, a conch ceviche with orange and yellow bell peppers, some onion, and a hint of Scotch bonnet chile. Lovely!

If you are ever in Sarasota, go here. Make your ancient relatives shop for fish here. Support a great local business with great local fish and great local food. Don’t waste your time at Publix, and cut out the three-plus middle men between you and the boat at Whole Paycheck (I mean ‘Foods’).

And skip the Siesta Key “Farmers Market”. Visit us in Seattle for the real thing until Florida gets its act together.

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25
Mar
10

Cult of the Crab 2010 at Waterfront Seafood Grill

Waterfront Seafood Grill on Seattle's Pier 70 offers dramatic views of Puget Sound. Photo copyright 2009 by Zachary D. Lyons.

Executive Chef Peter Levine of Waterfront Seafood Grill, on Pier 70 in Seattle, is once again offering his annual March celebration of all things crabby with his 2010 Cult of the Crab menu. This year, he has chosen to focus on sustainable crab fisheries for his menu, including Northwest Pacific Coast Dungeness crab, Maine Peeky Toe crab, Maryland lump and soft shell Blue crab, and King crab from the Barents and Bering Seas and Japan’s Hokkaido Bay. “People don’t realize that seafood is one of the last hunted proteins on the planet,” said Executive Chef Peter Levine. “Through our sourcing, we can bring in wild seafood that has been sustainably harvested and guests get to experience all the rich flavor of a wild product.”

A Little Fancy Crab Louis. Photo copyright 2010 by Zachary D. Lyons.

To showcase the 2010 Cult of the Crab menu, Chef Levine invited a bunch of us food writer types for a fun evening of hangin’ with our peers (on a pier, no less) and sampling five courses of his special crab menu — on the house, mind you, as a matter of full disclosure.

We started off with A Little Fancy Crab Louis, a lovely little salad that was at the same time both crabby and eggy, as it should be. Chef Levine always impresses me with his innate ability not to overpower delicate flavors like crab and lobster with other ingredients and sauces, and this dish is a classic example of that. Sure, the egg that is standard to a Louis stands out, but it does not get in the way of the star of the dish, the Dungeness crab. Indeed, all the elements of this dish get their fifteen minutes of fame without blocking the camera shot of the others.

Crab & Sweet Pea Panna Cotta. Photo copyright 2010 by Zachary D. Lyons.

The second offering of the evening turned out to be my favorite: Crab & Sweet Pea Panna Cotta, or as Chef Levine liked to call it, Peas & Carrots. In this dish, a sweet pea panna cotta (essentially the Italian form of flan, sans all those eggs the Spanish use) filled with Dungeness crab and topped with Peeky Toe crab is surrounded with a drizzle of spiced carrot broth and accented with fried taro root chips. Besides being drop-dead gorgeous, this dish presented a wonderful collection of balanced contrasting flavors. The bright sweetness of the peas in the panna cotta paired beautifully with the briny sweetness of the crab, and the smoothness of the panna cotta further balanced the delicate texture of the crab. The spiced carrot broth played off of the pea panna cotta like, well, peas and carrots. And the two taro chips simply added an extra little visual component that amusingly made the dish kind look like a rabbit’s face, which is fitting for peas and carrots, right?

Dangeness "Banh Mi" Sandwich. Photo copyright 2010 by Zachary D. Lyons.

The Dungeness “Banh Mi” Sandwich seemed to be the favorite of many of the other food writers around the table, as well as Chef Levine, though just to prove I am a free thinker, it was not mine. Dungeness crab, pickled daikon and carrots, head cheese, cilantro and jalapeno mayo wedged between a chewy banh mi roll comprise this dish. And while I like the idea of it, and I didn’t dislike it, I found that the wonderful flavor of the Dungeness crab, which is truly one of the greatest flavors on earth, was kinda lost amongst the other flavors here, in stark contrast to what I am used to from Chef Levine. I hate to pick on a dish my buddy actually favors, especially when he feeds me a lot, but hey, I promised you my honest opinions here in spite of the fact that my meal was bought for me by the place about which I am writing. And again, this dish by no means sucks. I just personally like to have the star ingredient be the star ingredient in all the dishes on this menu. Sue me.

Maryland Blue Crab Ravioli. Photo copyright 2010 by Zachary D. Lyons.

Chef Levine knows I loves me some of his ravioli, and his Maryland Blue Crab Ravioli did not disappoint. Fish off, it is lovely, isn’t it? Shaved asparagus and butter braised leeks give it a freshness, while lemon-zest gives it a, well, zestiness. The crab within and atop the ravioli present their briny sweetness pleasantly amongst the buttery, peppery sauce and zesty, sweet accompaniments. Honestly, a serving of that panna cotta and this ravioli, and I would be a happy camper. (Lucky for me, I got all the other dishes, too!)

Maryland Soft Shelled Crab. Photo copyright 2010 by Zachary D. Lyons.

Our final dish of the evening was the Maryland Soft Shelled Crab. Served pan-fried over a salad of green beans, cucumber, almonds and shaved fennel, I found this dish to be a bit of a throw-back treat to my college days in the Mid-Atlantic. There is just something wonderfully primal about eating a crab in its entirety — legs, body, face and all — and you do that with a pan-fried soft shelled crab. Most people are probably used to getting crab this way in a spider roll at a sushi bar. Of course, those are not Maryland blues. They’re from who knows where, or how they’ve been harvested. But these Maryland beauties have a special sweetness to them, especially when they are shipped live, overnight, from the East Coast, like these suckers were, that you just don’t get from their frozen, over-harvested Pacific cousins. Mind you, I still had that feeling that this crab would be better between two slices of white bread with some mayo, like how we eat them in the Mid-Atlantic, but I did love this dish.

Lounge pianist Ben Fleck at Waterfront Seafood Grill. Photo copyright 2009 by Zachary D. Lyons.

Ben Fleck is the resident lounge pianist at Waterfront Seafood Grill, and he adds to the stellar atmosphere of the place. Sure, Waterfront has great views of the Olympic Mountains and Puget Sound, service that is unrivaled in Seattle, a beautiful, open dining room tastefully decorated, and stuff that gets set on fire at your table side, not to mention (though I’m going to anyway) a general manager, Chris Sparkman, who owns Sparkman Cellars in Woodinville that makes brilliant wines. But having Ben Fleck there cranking out tune after tune, from the 1920s to 2010, just puts a smile on my face every time I go there. And the piece de resistance for me was when I heard him first play No Quarter by Led Zeppelin. That elevated him to god status in my book.

Chef Peter Levine and I. Photo copyright 2009 by Zachary D, Lyons.

Again, Chef Peter Levine is a buddy of mine, and he feeds me. But trust me, he feeds me well. Hey, you might not want to buy a used car from a guy with that disarming a smile, but let him cook for you any day.

25
Mar
10

Crispy, Fishy Deliciousness

We take our seafood seriously here in Seattle, including our fish and chips. Fortunately for us, so does Pike Street Fish Fry (925 E Pike Street, Seattle, (206) 329-PIKE). Indeed, these guys are so serious about their fish and chips that I found myself asking, after first experiencing their fare, if I had really ever had fish and chips before?

Cod & Chips and Sturgeon & Chips at Seattle's Pike Street Fish Fry.

Cod & Chips and Sturgeon & Chips at Seattle's Pike Street Fish Fry.

Pike Street uses batter some might liken to tempura, while others might recognize it as a more classic English style. What it is not is crumby, which tends to be a signature batter style here in the Northwest, and it is not panko-y — that flaky Japanese breading that sorta shatters all around you. Pike Street’s batter leaves its fish with a crisp, slightly (though not unpleasantly) shell that keeps the fish beautifully moist while serving as a vehicle for the salt and seasonings applied after the frying process. The result is a heavenly fish fry that leaves any of the various fish varieties from which one can choose as the star of the show.

Fish offerings on Pike Streets menu vary with the seasons. If you stumble in during our local sturgeon season, I highly recommend it. Sturgeon is an ancient fish with flavor-rich oily flesh that can live in both cold fresh and ocean waters. But it is only available for short periods each year. While it might be overpowering for some folks who like their fish mild-flavored, for those of us who like a fish with flavor that bites back, like black cod, king salmon, mackerel, etc., sturgeon is to die for, and given that I have not seen another fish fry using it makes it an even greater treat.

True cod is the standard fish for fish & chips here, and just about everywhere. It is a milder fish with a lot of moisture to its significant flesh that takes well to breading and seasoning, but freshness is paramount. There are those in Seattle who use their fryer to maximize their income on their retail fresh fish sales by selling it as fish & chips just before it “goes off.” That is not the case at Pike Street. Their true cod is wonderfully fresh, delighting your taste buds with its light, moist flavor contrasted against the crispy, seasoned batter and salty, crunchy pommes frites (um, those are fries, or chips, folks… and frankly, unless you operate a French, Belgian or Creole restaurant, please just call them fries. Enough with the frites already).

OnPike Street’s March 2010 menu, you will ling cod (not the same as true cod), coho salmon (which means it’s wild, as the bastards haven’t figured out how to farm-raise it yet), halibut (another Northwest fish fry mainstay), catfish (um, not local) and a few none fin fish options. They have also expanded their menu to include grilled items (for wusses who worry about the health effects of a good fish fry), sandwiches (made from anything on the fryer or grill menus), some veggie and vegan options, and a variety of sides that can be, well, slawed or battered and fried.

The highest-priced menu item weighs in at a mere $11, so consider this a “cheap eats” kinda place. Just beware of the fried slice of lemon that accompanies each fish & chips order. Even if you are a fan of lemon, it’ll curl your face inside out!

18
Feb
09

Lobsterpalooza, Meet Peter Levine

As a rule, I do not eat North Atlantic lobster in Seattle. While Seattle is known for great seafood, it is nowhere near the North Atlantic. Having grown up in Northern New York, having spent a week almost every summer on the coast of Maine, and having eaten lobster from Maine on almost every childhood birthday, I am more than fond of lobster — I am intimate with it. There is nothing like eating a freshly boiled lobster in a lobster pound on a lobster pier on Maine’s Mount Desert Island when you know that it just came off of the lobster boat tied up to the pier. You just don’t get much fresher than that, and lobster doesn’t taste any sweeter. And frankly, that is the way we like our seafood in Seattle — right off of the boat when we can get it. So the idea of eating lobster that has been shipped across the continent, especially when we can get local Dungeness crab, a similarly spectacular crustacean, holds little appeal to most of us here. Let’s just say this ain’t a good market for Red Lobster.

So the question is begged, why, for the love of Mike and all things holy, does one of Seattle’s premiere seafood restaurants, Waterfront Seafood Grill, spend the whole month of November every year celebrating what it calls “Lobsterpalooza”? The simple answer may be that the Mackay family has ties to a lobster boat in Maine, which they do. But still, a lobster party in Seattle?

Waterfront Seafood Grill, one of the Mackay family of restaurants that includes the famous El Gaucho steakhouses in Seattle, Portland, Tacoma, and now Bellevue, Sea Grill in Tacoma, and Troiani, the company’s Italian restaurant, in Seattle, is, for my money, the company’s most spectacular restaurant location and facility. Located on Pier 70 on Seattle’s waterfront (I bet you already have made the connection between the location and the name, haven’t you), Waterfront boasts sweeping views of Elliott Bay, Puget Sound and the Olympic Mountains. A diner at a window table can watch the ferries peacefully come and go as they eat, and in summer, diners can eat el fresco out on the end of the pier. The dining room is enormous and wide open. Full, it hums without being too noisy. A huge bar, which offers both spirits and shellfish, runs along the entire length of the dining room on the north side of the pier, and a cheesy, and almost disturbingly well versed bar piano man cranks out everything from show tunes to annoying Billy Joel songs (as opposed to his other song) to the Led Zeppelin classic, No Quarter, which on one visit absolutely forced me to request Free Bird, which he also knew. (Honestly, cheesy or not, this guy is entertaining, and Billy Joel or not, he will not ruin your meal.)

The long, narrow kitchen is open to the dining room, so patrons can see the action there if they desire, and the dining room is also decked out (sorry) with seafood appropriate, and tasteful, sculptures and artwork, as well as some of the coolest pinecone looking shades over the hanging lamps. And like every Mackay restaurant, you can get a dish set on fire at tableside — a true Beavis and Butthead moment at a swanky and un-cheap destination restaurant. But I recommend saving your personal fire experiences for El Gaucho, which offers lamb on a sword or bananas Foster, to Waterfront’s flaming options, as theirs are desserts — desserts that are more show than treat. Instead, enjoy the spectacle at someone else’s table. We got to see it four times on our most recent visit the night before Thanksgiving, and the place was pretty quiet. And, of course, like every Mackay restaurant, service is exquisite.

But let’s get back to this lobster business. Honestly, as far as I am concerned, there are not many folks around the Northwest that have the slightest clue what to do with lobster, and that is just as well, as eating it here begets one heck of a large carbon footprint. That said, if you’re gonna serve it, you’d best know your way around it as well as Waterfront’s Executive Chef Peter Levine. Levine apparently spent enough of his youth in Maine to develop a profound respect for these succulent crustaceans. He understands rule number one is that lobster is the star of whatever dishes it is part, it should not have its delicate, sweet flavor overpowered by other ingredients, and it should not be overcooked. He also understands how to keep dishes simple. The result is that the Lobsterpalooza 2008 menu was stocked to the gills (again, sorry) with one home run dish after another.

Levine’s lobster roll ($15) was gutsy given the sacred status of this dish in Maine. While most people may think everyone eats lobster right out of the freshly steamed shell in Maine, the truth is they more often eat it in a roll. Even McDonalds serves lobster rolls there. They have developed their very own roll for them — a variation of a hot dog roll with the slit on top instead of on the side. And even though Levine did gussy this one up a bit (he added, eek, lettuce, and he used both butter and mayo), it was still nothing short of wonderful, sweeping my heart back to Kennebunkport, where I mooned the Bush compound after a roll at The Clam Shack. (Just to be clear, Maine purists eat their rolls with just lobster meat and either mayo or butter.) And don’t let the price shock you too much. They actually cost that much in Maine, too.

 

Lobster BLT Salad

Lobster BLT Salad

 

As for the Lobster BLT Salad ($18), lobster and bacon is, quite simply, a heavenly combination — the light sweetness of the lobster contrasted against the smoky saltiness of the bacon. Arugula in place of lettuce paired with roasted tomatoes provide a perfect balance to this salad, and Levine wisely went light on the dressing — basil aioli — instead of clobbering it over the head with something like gorgonzola, which I have unfortunately experienced before. Again, simple, with flavors that celebrated the lobster instead of domineering it.

lobster-ravioli

Lobster Ravioli

Like Levine, I have done time in Boston. In fact, I spend more time there than any other place I have never lived. One of the great dishes of North Boston, which is home to Boston’s Italian community — and Paul Revere, sometime long before the Italians moved in — is lobster ravioli.  Lucky for us, Levine brought it with him. Lobsterpalooza’s Lobster Ravioli ($28) was to me good old comfort food. These tasty pasta pillows of lobstery goodness were dressed in a light butter sauce seasoned with saffron, shallots and basil and adorned with crayfish tails and sweet peas. While not the star of the show, it was mighty satisfying.

Grilled Red Snapper ($38) might beg the question, “what is this doing on the Lobsterpalooza menu,” until, that is, the plate lands in front of you. First off, it really was red snapper, something not easy to come by around here, where we commonly call rockfish “red snapper.” It is not. Red snapper is an Atlantic fish, once the king of fish in Florida before it got all but wiped out by over fishing some 30 years ago. It is making a comeback now, and thus it is somewhat available, though, like the lobster itself, it does come with quite a carbon footprint. Still, red snapper — real red snapper — is a delicately delicious fish that takes as well to aromatic Cuban seasonings as it does to, well, Levine’s treatment of it during Lobsterpalooza. Like lobster, it’s flavor demands center stage, lest it be crushed under the strength of other overbearing flavors. Here, it was simply grilled, and perfectly cooked, then laid over a stew of lobster, bacon and porcini. It was both beautiful and wonderful, and it carried my heart back to Key West, where local fishing boats catch it and its cousin, yellow snapper, for local restaurants that serve it up simple and fresh.

roasted-lobster-tails

Roasted Lobster Tails

I might have praised the divinity of that snapper, had we not had set in front of us a plate of Roasted Lobster Tails ($69) as well. This dish was the true showstopper. These perfectly cooked lobster tails arrived atop a bed of a water chestnut, bacon and scallion relish and drizzled with miso lemon butter. Again, Levine balanced all these flavors perfectly to accent, not bury, the sweet, beautiful flavor of the lobster. And if you are like me, you think of a roasted lobster tail as an overcooked, rubbery thing doused in over-browned butter and lemon. Fear not. This dish will restore your faith. The tail meat was still almost translucent, cooked just enough, and not a smidgen too much. I worry I sound like I’m having an affair with Levine or on the take from Waterfront when I gush this profusely about a dish, but this one was indeed divine, and my companion and I found ourselves saying “amen” with every bite. Yeah, it’s a lot of money, but if you have that kind of money to blow on dinner, why not blow it on a dish that will have you saying “amen”?

Okay, I need to come clean with a full discloser here. I got to enjoy Lobsterpalooza courtesy of Waterfront Seafood Grill as part of a complimentary media dinner. That said, I still speak from my heart here. I have received free media meals and not written about them. I have no vested interest here, save eating good food and telling my friends about it.

Some more housekeeping. Obviously if Lobsterpalooza is a November spectacle, you should not expect to find any of these items on the regular menu outside of that month. I don’t think the Mackay folks expected immediate press gratification from this freebie. But they got my attention. I have been a fan of Chef Peter Levine before now, but this media meal really showcased him at his best, and that is the point. Go to Waterfront for its reliable menu standards, expertly prepared by Levine and his crew. Better yet, turn that menu over and check out what Levine has concocted special for that month. It is these special menus that allow Levine’s culinary artistry and skill to truly shine.