The Fish House celebrates New Year’s Eve with a four-course wine dinner, live music, and complimentary champagne toasts at midnight!
On December 31, beginning at 6:00 p.m., the Fish House will offer a special dinner in celebration of New Year’s Eve. This special menu, created by Chef Billy Ballou, features four delicious courses paired with wines selected by Beverage Director William Morse and Premier Beverage Company.
Some highlights of the menu are an appetizer selection of a Butternut Squash Tart with roasted butternut squash, Alabama chèvre, and fresh herbs paired with Peter Lehmann Layers White 2010, Barossa and Adelaide, Australia. A dessert selection: Roasted Pear and Hazelnut Parfait, layered with roasted-pear mascarpone, hazelnut nougat, and zinfandel-poached pears paired with Marqués de Cáceres Satinela 2009, Rioja, Spain.
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…)
Baked oysters is just one of the great recipes you can find on our website.
The Grits Girl explores the Who, What and Huh? — of cooking this holiday season.
It’s that time of year again. The holiday season. Most folks get in a real panic over what to serve. The Grits Girl keeps it simple. I orderto go.
Some people like to make holiday dinners fancy. I’ve seen these recipes with highfalutin’ names, usually in French or Latin. Personally, the Grits Girl doesn’t recommend trying something too complicated if family is coming over. Especially your momma. This has not worked out well for me in the past, and my mother loves to tell everyone about the peanut butter and green beans.
On December 10th, Pensacola’s hot new band, Trunk Monkey, will rock a free show on the Deck Bar at the Fish House. Trunk Monkey consists of: Mark Houston on bass, keyboards and vocals; Steve MacLeod on guitar, bass and vocals; Ken Wallace on guitar and vocals; and Scott Booker on drums and vocals. They are a high-energy band that plays songs that people want to dance to. I recently had a chance to sit down and ask the hard-hitting questions that you want the answers to.
GG: So, the obvious question is: Is that a monkey in your trunk or are you just happy to see us? Seriously though, what’s with the name? Why Trunk Monkey?
TM: We are always happy to see the staff at the Fish House! And yes, that is a monkey in our trunk!
GG: How did you guys come to form this band? Have you always been good friends or is this some high-powered marketing strategy conceived by a major music label?
TM: Steve and I (Mark) have played in bands together since 1993. Scott and Steve have been playing in another band around town for over a year. Ken Wallace has been playing in bands around Pensacola for many years, too. I’ve wanted to play music with Ken for a long time. He is a world-class guitarist. We just decided we wanted to put something together; something different, with an edge. Our goal is to give the audience a fantastic show, not background music!
Our friends at Eater National always have our attention. Especially when they use words like Deep-Fried, Turkey Disaster Videos! Check out their latest installment just in time for the big day. Who knows the life watching it might save might be your own!Tomorrow’s Thanksgiving, and a whole bunch of people are going to just toss a frozen turkey willy-nilly into a deepfryer, film the exploding fireball that results and post it on YouTube. (For which we, of course, are very thankful.) Most likely, you’re doing it wrong and should probably stick the bird in the oven. Word to the wise: if you absolutely must fry a turkey, defrost it completely and make sure to dry it inside and out before dunking it in oil.
JULIO DIAZ PENSACOLA NEWS JOURNAL• JDIAZ@PNJCOM • NOVEMBER 10, 2010
Congratulations to Chef Jim Shirley of The Fish House and Atlas Oyster House, 600 Barracks St., on being chosen as part of a delegation to represent Florida seafood in our nation’s capital.
Shirley — one of the Pensacola Celebrity Chefs, and a contributor to the PNJ Food & Wine section’s “Chef’s Corner” and “Wine Time” columns — joins Chef Dean Max of Fort Lauderdale’s 3030 Ocean Restaurant and Chef Josh Butler, who works in the Florida Governor’s Mansion, to prepare seafood dishes for the Florida Seafood Celebration, set for Nov. 17 in Washington, D.C.
The event, presented by Visit Florida, the Florida House on Capitol Hill, the Florida Department of Agriculture, the Florida Fish and Wildlife Conservation Commission and the Florida Department of Citrus, is designed to remind travelers and consumers that “Florida is open for business and that Florida seafood is delicious.” It’s one of many events and promotions that hope to overcome negative perceptions in the wake of the BP oil spill.
The gala event will take place at Florida House in Washington, and will be attended by members of Florida’s congressional delegation, state leaders and other dignitaries.
And of course, Shirley will be preparing his signature Grits à Ya Ya. Washington may not be able to agree on much these days, but I’ll bet that everyone there will agree that this is one delicious dish.
MELISSA MARTIN • SPECIAL TO THE NEWS JOURNAL • OCTOBER 13, 2010
Setting up a candy bar can add pop to your child's party. (Special to the News Journal)
As children growing up, we all had cake and ice cream on our birthdays. Our moms and dads grilled hot dogs and hamburgers and hung piñatas in trees — fairly typical celebrations.
However, I have seen parents jazz things up a bit by adding bouncy houses and blow-up slides. I am proud of our generation for taking things up a notch, but I want to help you turn it up even more by giving you tips and secrets to really impress not just the kids, but the whole neighborhood. Since the theme of the party really depends on the age of the child, today we are going to focus on those between the ages of 6 and 9.
Let’s touch on all the basics — food, drinks and atmosphere!
We’ll ditch the tired old standbys — hot dogs and burgers — and go for something more creative and interactive. Here are some great ideas to get you started.
Set up a taco bar. Include hard taco shells, soft flour tortillas, cheeses, salsa, meat, refried beans, shredded lettuce and diced tomatoes. Provide plenty of napkins or paper towels and let the party guests make their own tacos. This will let them choose and eat exactly what they want.
