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?
Posts Tagged ‘Atlas’
PERFECT PARTIES: Baby showers are not just for ladies anymore
Monday, January 24th, 2011MELISSA MARTIN • SPECIAL TO THE NEWS JOURNAL • JANUARY 19, 2011
When guys hear the words “baby shower,” they picture a circle of woman sitting around oohing and ahhing over tiny outfits and rattles as they discuss labor tales.While they are not far from wrong, there have been some serious changes and modernizations in this type of gathering. More and more mothers- and fathers-to-be are throwing co-ed baby showers and creating parties that both of the expecting parents can enjoy. Planning a co-ed baby shower is easy and fun.

This co-ed baby shower party features Stewart's Fountain Classic sodas paired with a wedding almond cake with butter cream icing, and wedding almond cupcakes, vanilla cupcakes and red velvet cupcakes with butter cream icing by Oh Snap! Cupcakes and Gourmet Bakery. (Katie King/kking@pnj.com)
First things first. If you are planning a shower for a friend, talk to the mommy-to-be and see if she wants to make the shower co-ed. If she agrees, speak with her parents and make a guest list of couples and friends they want to invite. Once you know how many people to plan for, you can start working on the menu.
CHEF’S CORNER: Jim Shirley of The Fish House
Monday, December 20th, 2010
JIM SHIRLEY • CHEF/CO-OWNER • DECEMBER 15, 2010 • Courtesy of The Pensacola News Journal
We all have a few gems in our treasure of recipes. Here is one from my house. Chicken tikka masala is one of my favorite Indian-ish dishes, and one that you don’t have to worry about being true to the recipe — mainly because the only common ingredients in most recipes are chicken, yogurt and tomatoes. We make this at home in large batches and freeze half of it for later. “Later” for me is usually about midnight, when the siren song from the freezer overwhelms my need for rest. - read on for recipe. (more…)
The “DO UNTO OTHERS” report
Thursday, December 9th, 2010

Natalie Stolfi, Development Director, Pensacola Habitat for Humanity and Jean Pierre NDione, General Manager of The Fish House
We were so proud to attend the dedication of two new Habitat for Humanity homes that the restaurant sponsored in the greater Pensacola area. The homes are located on 1601 Gary Ave. and 1605 Gary Ave.
As a result of a long partnership with Habitat for Humanity, The Fish House received the National Restaurant Association’s prestigious Restaurant Neighbor Award for the state of Florida. This statewide award honors restaurants that go above and beyond in community service. The recognition is for its work with Pensacola Habitat for Humanity to build more homes and serve more families year after year. The Fish House employees, friends and family volunteer regularly, donating their time and talents in various ways. The restaurant has mobilized volunteers to serve more than 2,000 volunteer hours toward the construction of homes for low-income families. In addition, The Fish House shares its marketing talents and media exposure to spread awareness about Habitat. At home dedications, The Fish House team is always there, helping make the event special for the new homeowners and their families. The Gary Avenue homes were fitted with fire safety sprinklers through a partnership with Escambia County Fire Rescue and several sprinkler system contractors. (more…)
Winter Restaurant Week January 25 – 29, 2011
Wednesday, December 8th, 2010
Last August, we had our first-ever Restaurant Week featuring exciting menus from our three restaurants. It was so well received, and we had so much fun putting on the event, that we decided to do it again!
The Fish House, Jackson’s Steakhouse and Atlas Oyster House presents Winter Restaurant Week, January 25 – 29, 2011. In step with similar events in cities all around the country, Restaurant Week is a culinary celebration that offers residents and visitors alike world-class dining at a great value.
Chefs from each restaurant will prepare a three-course, fixed-price dinner menu utilizing the best in local and seasonal ingredients, showcasing their culinary expertise, for $33.00 per person, per restaurant. Diners are encouraged to try each special menu at all three restaurants during Restaurant Week. Menus will be available at each restaurant Tuesday, January 25, through Saturday, January 29, beginning at 5:00 p.m.
“We created the GSRG Restaurant Week event to highlight Pensacola as a premier dining destination, providing an opportunity to enjoy a special menu from each of our restaurants,” said Collier Merrill, president of the Great Southern Restaurant Group (GSRG). “This will give everybody another occasion to enjoy a great evening in Downtown Pensacola.




