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.

The full menu is available on our website: Click here

The cost of the event is $100.00 per person. The price includes four courses with nine menu options to choose from, with wine pairings that accompany each option. The price excludes tax and gratuity.

There are two available seating times for this event, 6:00 p.m. and 9:00 p.m. To make reservations, please call Melissa Bailey, events coordinator of The Great Southern Restaurant Group, (850) 433-9450.

After the dinner, guests are encouraged to dance the night away at the Fish House Deck Bar. Entertainment will be provided by Jerry Dawson of the Shiz and guest musicians from the Astronauts. Complimentary party hats, noisemakers, streamers and a champagne toast at midnight to welcome the New Year will be provided. There is no charge to attend the Deck Bar’s New Year’s Eve performance of Jerry Dawson and special guests musicians of The Astronauts band.

“It will be a fun night – we have the area’s only waterfront New Year’s Eve party,” says Jean Pierre Ndione, general manager of the Fish House. “Our outdoor areas are fully covered with clear sidewalls and heated, allowing guests to ring in the New Year on Pensacola Bay.”

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.

The King Family was unable to make the ceremony, but graciously sent us some thank-you drawings made by their children — which we loved very much.

Ms. Kimberly Purifoy owns the second house. Ms. Purifoy is truly a lovely woman. She and her mother posed for some pictures with our Jean Pierre. We asked Kimberly what it meant for her to have a new home. She told us that it meant everything in the world to her. She said if she wanted everyone to know that she was proof that blessings happen to those who are ready to receive them. She went on to say that people shouldn’t be afraid to ask for help, because lots of people in this world are waiting to help out people just like her. She said that she had waited to ask for help because she was afraid it would be too hard, but the truth was, it was easy — with just a little hard work and determination. We felt uplifted by her words, and so thankful that we were able to make a new friend.

We also attended and provided a nice spread for the gazebo dedication for the Summer Lakes Subdivision.  The City of Pensacola awarded a grant to Summer Lakes to add a gazebo as part of the City’s Community Initiatives Program.  The Community initiatives Program (PCIP) was founded in 1996 to provide eligible neighborhood organizations with matching funds for neighborhood projects that improve the quality of life for neighborhood residents.  The Mayor-elect Ashton Hayward, Council members Diane Mack and Larry Johnson attended the ceremony and ribbon cutting.  For more information on receiving a grant for your neighborhood visit the City of Pensacola’s website.

’Tis the season of giving, and we are so pleased that we were able to support the following worthy causes. We are adding them as hot links so you can check them out and lend a hand to them as well:  The United Way, Manna Pantry, Pensacola Motorcycle Society, The Links, The University of West Florida, Ht-28, Vt-86, Toys for Tots, Big Brothers Big Sisters, American Cancer Society, Visit Pensacola, and Visit Florida.

Merry Christmas and Happy Holidays to all!

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 order to go.

 I recommend that you keep it simple — but always add a little love. At our house, we understand that this is a stressful time of year. So we are “sharing the recipe love.” That’s why we have a beautiful recipe page on our website. It has recipes from Jackson’s Steakhouse, The Fish House and The Atlas Oyster House all for you. It will even print out as a recipe card for your collection. So let us be your side of love. Try some of our recipes, like Granny Smith Apple and Dried Cranberry Stuffed Acorn Squash from the Atlas Oyster House, or Grand Marnier Duck from The Fish House. Maybe you need a good dessert? White Chocolate Bread Pudding with Bourbon-Carmel Peaches

By: Grits Girl

Trunk Monkey - Pensacola's hottest new band!

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!

GG:  What does rock ’n’ roll mean to you?
TM:  It means I have to stay up late on the weekends! Seriously, music has been a part of my life since the age of seven. All of the musicians in the band have been playing for a long time. Music is the universal language. It can evoke a plethora of emotions. Whether it’s rock ’n’ roll, blues, jazz, classical or anything, it means something different to every person. Rock ’n’ roll has a deep soul. I think it is synonymous with having fun! It’s like an escape from reality.

GG:  What type of music does Trunk Monkey love to play?
TM:  We love rock music with an edge. Chili Peppers, Eve 6, Everclear, Me First and the Gimme Gimmes, Tom Petty, Franz Ferdinand, Cage the Elephant, Aerosmith, and the list goes on and on!

GG:  What’s your favorite thing to eat at The Fish House?
TM:  Grits à Ya Ya, of course.

GG:  What’s on your band’s rider?
TM:  Peanut M&M’s — but only blue ones.

GG:  What’s the last article you have read?
TM:  How to build a deck.

GG:  What’s your favorite song lyric?
TM:  She thinks I can’t see the smile that she’s fakin’ and poses for pictures that aren’t being taken.

GG:  Just to keep the PETA people informed, will there be a live monkey forced to sing or dance on stage at any time during your performance?
TM:  Only the four Monkeys who are a part of the band.

Check out Trunk Monkey live on the Deck bar December 10th.  The show starts at 9:00 p.m.

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.

Check out all of the videos after the jump…

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.

I have always loved making my own mini pizzas, and kids do, too. To set up a pizza bar, provide a tomato sauce and toppings such as shredded mozzarella cheese, pineapple chunks, mushrooms, pepperoni and olives. Slice English muffins into halves and let the little chefs apply the sauce and pizza toppings of their liking. Parents can collect and bake the pizzas at 375 degrees for 15 minutes, or until the cheese melts.

For an added dimension to their experience, make chef hats out of white paper bags and pass them out to all the kids to wear while they make pizza.

We can’t leave out sweets. Naturally, you’ll want to stick with tradition and reserve a time for the blowing-out-the-candles ritual and portioning out the cake. But of all the events I have conducted at The Fish House, I have never gotten more compliments for a food station than I have on a candy bar.

Candy bars are so easy to do, and the candy can double as party favors for the guests. If you have a specific color scheme, incorporate that in your candy selection. Candy by color can be ordered online at www.candywarehouse.com. You’ll be tempted to taste the candy once it arrives, so order plenty.

To display the candy and make it accessible, you’ll need clear glass or plastic vases. If you don’t have these around the house, you can pick up new ones at any craft store. On the day of the party, place pots and pans of different sizes upside down on your display tables. Cover it all with your choice of linens. Set the vases at these different heights, fill them with candy, and arrange until they’re pleasing to the eye.

A quick tip to saving money on candy is to simply fill the vases halfway with white sugar. This makes it easier for the guest to reach the candy and saves you from having to fill the entire container.

Be sure to set tongs alongside small bags for guests to fill with candy and take home.

Keep beverages traditional. Homemade lemonade and fruit punches are simple and tasty. To take it up a notch, it’s easy to make variations of ice cubes for a fun twist to the drink. For example, you can stuff the ice cube trays with little chunks of sliced lemons and limes. I also use edible orchids in the ice trays for the parents’ more sophisticated spirits. Set up beverage stations so guests can help themselves.

Creating an atmosphere for children’s birthday parties is pretty easy. Just remember that kids at this age, when hanging with friends, need to be stimulated. If several activities are planned, the party mood will stay high.

If the sun is shining and the children are laughing, they will have a good time, but it is always nice to have a rainy-day backup in case the sky opens up in the middle of the festivities. In the event it does rain, have a place set up inside with activities to keep them occupied until it passes over; this way you never lose the party vibe. If your location happens to be in a park, if there’s any chance of rain at all, tents can be set up quickly. Rent a tent large enough to cover everything.

Nothing makes a kid happier than going to school the next day and hearing the great buzz about their party! Let’s face it; as adults, this too is a favorite after a big soirée. So give your kids their day of the year and think outside the box!

Great Southern Restaurant Group, 600 S. Barracks St. 433-9450, or visit www.goodgrits.com.