PERFECT PARTIES: Heat up winter with Cajun fire

February 8th, 2011

MELISSA MARTIN • SPECIAL TO THE NEWS JOURNAL • FEBRUARY 2, 2011


Party supplies to create your own Cajun campfire. (Tony Giberson/tgiberson@pnj.com)

Party supplies to create your own Cajun campfire. (Tony Giberson/tgiberson@pnj.com)

We all know it’s been bitterly cold lately, and for many Floridians, it has caused a bit of cabin fever. We can’t wait for flip-flop season, finding ourselves combing the white sands of Pensacola Beach while we sip margaritas and watch the sun set.

Well, my friends, we have a little while to go, but until then, I have a great way for you to get out of the house and have a little fun in your own backyard with some friends and family.

A few weeks ago, some friends and I decided on a weekend getaway to New Orleans, where the energy is always high and the lowest thing you hear is the blues. Once you’ve heard those sweet yet powerful melodies pour into the streets, you know you’re there.

Whenever I go to this soulful city, I always discover new and exciting restaurants and watering holes. This city is my home away from home during the winter season. When I returned to Pensacola a few days later, I told stories of my adventures to friends and coworkers. Their eyes would light up for a moment as they saw themselves in the French Quarter enjoying fresh coffee and beignets right alongside me. This look in their eyes inspired my newest party idea. Once I thought of all of us being cooped up indoors, I decided not only to warm things up, but to spice things up a bit. We are all familiar with traditional outdoor bonfire parties; however, I have put a Cajun twist on the affair to kick things up.

For starters, nothing warms you up faster than the heat of the flames coming off an outdoor fire pit. Once the outdoors is bearable, it is time to push it over the edge with a Cajun-spiced crawfish and shrimp boil. You can pick up some great Cajun ingredients from Cajun Specialty Meats, Inc., 690 E. Heinberg St. in Pensacola.

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The “kiss and tell” report

February 8th, 2011

Senator John McCain and The History Channel’s hit show ‘American Pickers’ visit The Fish House and Jim Shirley was invited to cook in the Big City!

Jim Shirley asked to cook at James Beard House.

Chef Jim Shirley

Chef Jim Shirley

The Fish House part-owner/Chef Jim Shirley, one of the Pensacola Celebrity Chefs, was selected to cook at the James Beard House. The acclaimed James Beard House has selected the Pensacola Celebrity Chefs to showcase Gulf Coast cuisine this summer in New York City.

On June 28, chefs Dan Dunn of H2O at the Hilton Pensacola Beach Gulf Front, Irv Miller of Jackson’s Steakhouse, Jim Shirley of the Fish House, Gus Silivos of Skopelos/Nancy’s Haute Affairs and Frank Taylor of Global Grill will prepare a regional tasting menu for an intimate foodie audience at the James Beard House.

The James Beard Foundation was established in 1986 in honor of James Beard, a cookbook author, teacher and father of American gastronomy. Beard’s Greenwich Village townhouse is now the stage for America’s finest chefs. The foundation’s events and programs are designed to educate, inspire, entertain and foster a deeper understanding of American cuisine. To read the full article, click here.

Guess who’s coming to lunch.

The Merrill Brothers (Burney, Collier & Will) discussing an unidentified object with Mike Wolfe and Frank Fritz of The American Pickers television show.

The Merrill Brothers (Burney, Collier & Will) discussing an unidentified object with Mike Wolfe and Frank Fritz of The American Pickers television show.

The Merrill brothers received a couple of famous visitors for lunch the other day that they will not soon forget! American Pickers’ stars Mike Wolfe and Frank Fritz dropped by The Pensacola Fish House for a bite and a look-see. Most folks in Pensacola know that the Merrills have quite an impressive collection of historical antiques and decorative pieces.

The pickers were treated to a tour of the restaurant. While some onlookers swear that they saw items from the Fish House loaded into the recognizable American Pickers’ transport van — Will, Burney and Collier Merrill declined to discuss what might have happened during the visit. They will only say that folks have to watch the show to find out! The show is rumored to air this spring. We will let you know as soon as we hear anything! To learn more about the Merrills and how they came to own a restaurant, click here.

Pensacola wings of gold.

Jean Pierre NDione and Senator John McCain

Jean Pierre NDione and Senator John McCain

Many Pensacolians know that on Friday nights at the Deck Bar there is likely to be a winging party. Friday, January 28, was no exception. The only difference was that this winging was for the squadron of John McCain IV. If you recognize the name, it’s because his father is John McCain III, more commonly referred to as United States Senator from Arizona and former presidential candidate.

On January 28, 2010, Senator McCain traveled to Pensacola, Fla., to attend the graduation of his son, Ensign John S. McCain IV, and watch him receive the Navy’s “Wings of Gold.”

The winging ceremony is a rite of passage for Navy, Coast Guard and Marine Corps aviators. During the ceremony, graduates’ families join them on stage and pin gold wings on the graduates’ uniforms. Senator McCain spoke at the graduation ceremony that day.

Later, the McCain family got together at The Pensacola Fish House restaurant for the winging party. Senator McCain took time to visit, shake hands and pose for pictures with diners of the Fish House.

Senator McCain is seen here with Fish House General Manager Jean Pierre NDione. “He was a very nice man. He took time to talk to and listen to the many guests here at the Fish House that came up to him to meet him,” said NDione.

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Lessons for cooking up a good time Cooking classes offer a tasty mix of information and fun

February 7th, 2011

REBECCA ROSS • The Pensacola News Journal • RROSS@PNJ.COM • FEBRUARY 5, 2011

The recipe is simple.

Katie King / kking@pnj.com The Fish House Sushi Chef Hiromi Miles demonstrates how to make nigiri sushi, sashimi sushi, miso soup, and various sushi sauces on Tuesday night during the Sweet Tea Southern Cooking series at The Fish House.

Katie King / kking@pnj.com The Fish House Sushi Chef Hiromi Miles demonstrates how to make nigiri sushi, sashimi sushi, miso soup, and various sushi sauces on Tuesday night during the Sweet Tea Southern Cooking series at The Fish House.

Take a lively crowd and a chef, mix well. Add a sprinkle of questions, a pinch of laughter and a dash of romance.

Serve with a refreshing beverage and voila! You’ve got yourself a cooking class.

Culinary education on the Gulf Coast has never been so edu-taining. From French cuisine to cupcakes, locals are eating up instruction from professional chefs.

Ben and Wendy Boyer, of Pensacola, certainly enjoyed their Feb. 1 cooking class at Jasmine Fusion on Nine Mile Road. Along with other attendees, the couple fired up a cook top and learned to prepare chili paste from chef Praijira Chan.

Wendy Boyer, 34, said the hands-on evening class was a Christmas gift from her husband.

“It was exactly the kind of thing the two of us enjoy,” said the mom of three boys. “It was a very different but fun date night.”

And it’s an experience the Boyers are sure to repeat.

“Oh, I’d definitely take another class with Ben,” Wendy Boyer said, chuckling. “Maybe he’ll learn to cook some other meals.”

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Spice up your Super Bowl party with these food and party tips

February 5th, 2011
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Steelers fans Matt McCoy, left, and Kelly Blackwell spar with Packers fan Marcy Moon, right, over who is going to win the Super Bowl while snacking on chicken wings, fried pickles, burgers and beer at The Fish House. (Katie King/kking@pnj.com

Big game grub tips

REBECCA ROSS • PENSACOLA NEWS JOURNAL • RROSS@PNJ.COM • FEBRUARY 2, 2011

Are you ready for some football … food?

It’s time to celebrate the Super Bowl with fellow fans. A super shindig requires at least one TV, comfy seats and, of course, good eats.

Melissa Martin, events coordinator for the Great Southern Restaurant Group, had plenty of tips to make your Super Bowl party a success.

For those hosting a Super Bowl gathering, she suggested first setting the stage with temporary team decor. ”You can’t get into the game mood while sitting on a pretty pink couch, so logo up your living room,” Martin said. “You can display team posters, flags or cushions. It’s a quick and easy way to decorate.”

Once the team colors are flying, you’ll need a game plan for feeding the masses, she said. Guests won’t be expecting a four-course meal, so keep it tasty, but simple. ”You want to serve easy, pick-up items such as nachos,

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The Fish House: Creating That Perfect Moment

February 3rd, 2011

How one future groom pulled it off

Tyrone Wicks pulled off the surprise of all surprises when over dinner he proposed to Bridgette Price, whom he had been dating for three years. (Special to Bella)

Tyrone Wicks pulled off the surprise of all surprises when over dinner he proposed to Bridgette Price, whom he had been dating for three years. (Special to Bella)


PAM CHILDS • BELLAMAGAZINE.COM • JANUARY 23, 2011


The fact is, on Valentine’s Day the burden of proof falls on the man. A woman desires her guy to wine, dine and romance her and create a magical moment in the process.
Especially if a marriage proposal is involved.

Tyrone Wicks knows all about planning such an important moment, down to the last romantic detail. Last September, the Pensacola field marketer pulled off the surprise of all surprises when over dinner he proposed to Bridgette Price, whom he had been dating for three years.

Wicks’ elaborate plan went off without a hitch as he wined, dined and proposed to Price at their favorite restaurant while six of their closest friends looked on. The height of the evening came near the end of a meal. Wicks stood up and announced that he had orchestrated the evening’s events just for her.

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Chef Jim Shirley selected to cook at James Beard House

February 1st, 2011

Good news from www.pensacolacelebritychefs.com

Pensacola Celebrity Chefs

Pensacola Celebrity Chefs

The acclaimed James Beard House has selected the Pensacola Celebrity Chefs to showcase Gulf Coast cuisine this summer in New York City.

On June 28, chefs Dan Dunn of H2O at the Hilton Pensacola Beach Gulf Front, Irv Miller of Jackson’s Steakhouse, Jim Shirley of the Fish House, Gus Silivos of Skopelos / Nancy’s Haute Affairs and Frank Taylor of Global Grill will prepare a regional tasting menu to an intimate foodie audience at the James Beard House.

“We all feel very privileged to be invited to cook at the James Beard House,” said Dunn. “The James Beard House hosts noteworthy chefs and winemakers throughout the year to help celebrate America’s culinary heritage. We are proud to be among this elite group while representing the Pensacola Bay Area.”

The James Beard Foundation was established in 1986 in honor of James Beard, a cookbook author, teacher and father of American gastronomy. Beard’s Greenwich Village townhouse is now the stage for America’s finest chefs. The foundation’s events and programs are designed to educate, inspire, entertain and foster a deeper understanding of American cuisine.

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CHEF’S CORNER: Trina Confusione of The Fish House

January 28th, 2011

 Purchase this Photo Double chocolate drop cookies prepared by pastry chef Trina Confusione of The Fish House. (Ben Twingley/btwingley@

Purchase this Photo Double chocolate drop cookies prepared by pastry chef Trina Confusione of The Fish House. (Ben Twingley/btwingley@

This time of year, I often get asked to make a “low-fat” or “low-calorie” dessert, and I always find myself at odds with these requests. Personally, I don’t feel that a dessert should have any of those “qualities.” A dessert should have all of the fat and calories, which is what makes it “dessert.” It’s like a reward in a way, so why would you deprive yourself of the full experience?

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