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September 20th, 2011
Cocktail Hour special to The Pensacola News Journal
 Premium Sake is a favorite on Tuesday's famous 1/2 price sushi night at The Atlas Oyster House Written by, William Morse
OK. We’re all well aware of sake and when we usually drink it. It’s when we go out to our favorite restaurant every so often just for sushi! We already have it in our mind that we’re going Asian style—so we want raw fish and rice; although not all sushi has raw fish (The American versions, as well as Asian-style, are very diverse). When else do you really think about having sake? I mean honestly, when was the last time you were at your favorite restaurant or local bar and whimsically ordered sake? It’s when you already had the mindset that you will be ordering sushi for dinner; that’s when the idea of sake pokes into your head.
Now I’m sure we’re all used to having a nice carafe of warm sake every now and then, and although it may warm your belly, and diminish one’s inhibitions, it was actually meant to be consumed chilled. The reason why Americans warm it relates back to World War II. The tradition is simply due to the quality of the rice that was being used and the rice shortages and rations that ensued from it. Heating sake helps to rid it of the impurities caused by the lower-quality rice that was used during the 
Tags: Atlas Oyster House, Happy Hour, Recipes, Vodka
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September 13th, 2011
 The Fish House Restaurant in Pensacola, Florida, has been selected to be a participating stage for The 3rd Annual Pensacola Beach Songwriters Festival.
From September 29 through October 1, the Fish House will host some of the country’s finest songwriters as part of the 3rd Annual Pensacola Beach Songwriters festival.
This festival offers the opportunity to hear the songs as they were written and performed by the songwriters themselves in their purest form. Get the stories behind the songs as you enjoy beautiful Pensacola Bay. It’s a once in a lifetime opportunity to get up close and personal to the music you know and love.
“With the overwhelming response from songwriters wanting to participate in SongFest 2011, we had to find additional stages for them to perform. The Fish House was a natural choice, because they are on the water and are coming off a successful Thursday night country music showcase,” said festival co-founder Reneda Cross.
Tags: Fish House, Live music in Pensacola, Nightlife in Pensacola, Pensacola Beach, Pensacola Beach 3rd annual songwriter's festival, The Deck Bar, Things to do
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September 12th, 2011
Quick Bites – by Julio Diaz special to The Pensacola News Journal
Congratulations to the six Pensacola-area restaurants that appeared on “The List.”
Atlas Oyster House, The Fish House, The Grand Marlin, Jackson’s Steakhouse, McGuire’s Irish Pub and the Melting Pot appear in the cover feature on the Aug. 31 issue of Wine Spectator magazine — “The List” — as winners of the Wine Spectator Award of Excellence for their wine programs in 2011.
Restaurants that win this award, per Wine Spectator, “offer a well-chosen selection of quality producers, along with a thematic match to the menu in both price and style. Typically, these lists offer at least 100 selections.”
To view the wine list for The Fish House – click here
To view the wine list for The Atlas Oyster House – click here
To view the wine list for Jackson’s Steakhouse – click here
Congratulations to our other restaurant friends for making ‘The List.’ To learn more about our restaurants click here!
Tags: America, Atlas Oyster House, Fish House, Jackson's Steak House, Local Pensacola Restaurants, McGuire's Irish Pub, The Grand Marlin, The Melting Pot
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September 12th, 2011
Paired With a Fruits de Mer Menu
Written by Melissa Martin
Nothing is better than living on the Gulf Coast — unless, of course, you are also taking advantage of the local fruits de mer (French for “fruits of the sea”), such as fresh clams, oysters and plump shrimp. I love when locals talk passionately about the fresh Southern coastal cuisine we have here in Pensacola. I enjoy nothing more than watching fishing boats bringing into Seville Harbour fresh-caught snapper and shellfish, which go straight into the Fish House and Atlas Oyster House’s kitchens.
Some of my favorite local customers have celebrated one of the biggest days of their lives with us here in one of our private rooms overlooking Seville Harbour and Pensacola Bay. With their love of seafood and good wine, it was easy to prepare the menu and theme for their perfect wedding reception. This week, I want to go over some great ways of pulling off a Fruits de Mer Party for any occasion — whether it is a wedding reception or just a gathering of close friends.
Nothing beats the summer heat like a Fruits de Mer display of chilled cocktail shrimp and fresh Apalachicola oysters. Any kind of shellfish, from snow crab to lobster tails to fresh steamed mussels and clams can be incorporated into your food display. To make things easier on you, the chef, I recommend precooking most of the items, such as the cocktail shrimp, snow crab and various sauces the day before.
Tags: America, Cooking Tips, Fish House, oysters, party planning
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September 1st, 2011
 Jim Shirley’s of The Fish House presents his version of the fried cauliflower he discovered in New York City in June. Written by Chef Jim Shirley special to the Pensacola News Journal
Cauliflower is not my friend. That said, we do have some mutual friends that bring us together on occasion. One was on my recent visit to the Big Apple — not the Apple Market (I was there last week), but Manhattan — in late June, cooking with my culinary cronies. When we were not working, we fanned out to track down the best of the city. I found Tamarind over in Gramercy Place. Incredible Indian food. There the special appetizer was cauliflower marinated in lime and ginger, deep-fried and tossed in a spicy tomato sauce. Fantastic! I believe I have replicated most of the flavors in this dish. So let’s all fire up our fryers and make like cauliflower is our friend — and give it a nod.
Ingredients
1 large head cauliflower
4 tablespoons minced ginger
Tags: America, Chef Jim Shirley, Fish House, indian food, James Beard House, local restaurants, New York City, Recipes
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August 26th, 2011
Written by Chef Jim Shirley special to The Pensacola News Journal
 Viña Borgia is a rich garnacha available for sale by the box. Would you drink it in a box?
Viña Borgia is a rich garnacha (grenache) from the Aragon-Campo de Borga region of Spain. Full of rich berries and spice, it’s a nice pour for anyone at about $8 a bottle.
They have a new package out — a 3-liter box — four bottles worth for about $19. Same flavors, takes up less space, stays fresh inside a sealed interior bag, smaller carbon footprint, less money. All good, right?
I’m thinking back seven years ago when Stelvin closures (screw caps) began popping up where corks had been before. I recall there was a pretty serious pushback from the wine community then. But we lived through it, and Stelvins are accepted nearly everywhere.
But what about the box?
Would I be happy to be served this wine in a box at a social event? Of course. On the beach where glass is forbidden? Genius. As an option at a small diner that doesn’t sell wine very often? Great wine will stay fresh in this box. As a cooking wine? I’m in — all stainless fermentation and big fruit flavors are great for wine reductions. Serving at my house? Not just yet. Give me few years in group therapy with the other “Wine Time” writers and we can revisit.
Will I drink this boxed wine?
Yes, I will.
Available at Artesana Fine Wines, Seville Quarter Wine and Gift Shoppe, and City Grocery. About $20.
The Fish House, 600 S. Barracks St. 470-0003, or visit www.goodgrits.com.
Tags: America, Chef Jim Shirley, Fish House, Florida, red wine review, wine, wine review
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