NEW YEARS LOBSTER DINNER

CSC WILL BE HAVING
a Special New Years Eve Dinner.

$30 a person includes appetizers,
crabcake or fish dinner with a lobster tail (sides) and dessert.

Our gumbo was voted no. 1 in Bham Metro Magazine~
come check us out!

Offering three seating times- 6:30 7:30 and 8:30
Drink specials. (WINE AND BEER) Champagne

Call 637-7460 for details.

HOLIDAY ITEMS

CALL NOW TO ORDER SPECIAL ITEMS FOR CHRISTMAS~
Shrimp (peeled and deveined available), sandwich trays, oysters, crab

We also offer CSC for Private Parties.

THIS THURSDAY ~ DEC. 16
IS GIRLFRIENDS NIGHT.

BE SURE TO REGISTER.
on Facebook
or call 205-637-7460

SUNDAYS

We are no longer opening on Sunday's for brunch.
Thanks to those who came in!

We will see about trying that again in Spring when outdoor dining is a possibility.

Blessings!

ANOTHER GREAT REVIEW FOR CRESTLINE SEAFOOD

THE WORD IS SPREADING AND THE VERDICT IS OUT ABOUT OUR SUNDAY BRUNCH~

CHECK IT OUT BY CLICKING HERE~

THANKS SO MUCH FOR THE GREAT COMMENTS~

THANKS B- METRO MAGAZINE!

B-METRO Magazine gave us a THUMBS UP~ as one of the top places to get SOUP
in Birmingham ~ featuring Chad's home-made GUMBO~

CLICK HERE TO READ THE ENTIRE ENTRY
CLICK HERE

GREAT WEBSITE FOR SEAFOOD RECIPES

DONT LET THIS END OF SUMMERISH WEATHER SLIP INTO WINTER....
Get out and GRILL SOME FISH~

This has been a great site for good recipes.

Check it out by clicking HERE ~ SEAFOOD RECIPES

Aussie dietitian Michelle Minehan says vitamin D is essential for bone health and immunity, and you can only get it through sun exposure or eating dairy, meat, or oily fish. Salmon, sardines, shrimp, and cod are all excellent sources. Do you get enough vitamin D in your diet?

BRUNCH MENU AT CSC

CRESTLINE SEAFOOD COMPANY
BRUNCH MENU
CRABCAKE BENEDICT
Our homemade crabcake on an english muffin (w/ or w/out poached egg),
topped w/ hollandaise and served w/ grilled asparagus and cheese grits
$ 9.95
EGGS BENEDICT
Traditional eggs benedict served w/ cheese grits
$ 9.95
FRITATTA
Roasted corn and asparagus w/ a homemade crab remoulade
$ 8.95
SHRIMP N GRITS
Gulf shrimp on a bed of cheese grits topped w/ creole bacon bit gravy, served
with a side salad
$ 9.95
BLACKENED SALMON B L T
Blackened fresh salmon w/ bacon lettuce and tomato on our ciabatta roll,
served w/ chips or creamy slaw
$ 9.95
SHRIMP PO-BOY
Gulf shrimp on our ciabatta roll topped w/ lettuce tomato and our
homemade remoulade, served w/ chips or creamy slaw
$ 7.95
SPRING MIX SALAD
Topped w/ avacado and tomato w/ cheese and croutons
Salmon $ 12.95
Shrimp $ 8.95
Grilled Chicken $ 9.95
WAFFLE
Homemade waffle w/ powdered sugar & side of bacon (add strawberries $1.00)
$ 5.95

New SUNDAY BRUNCH begins SEPTEMBER 26.

Find us easy on AL.com

Click here for directions and map and menu items.

AL.COM LINK TO CRESTLINE SEAFOOD COMPANY

CSC MENU IN BLACK AND WHITE

Click HERE TO SEE BIRMINGHAM RESTAURANT WEEK INFORMATION

and CHECK OUT THE NEW MENU.

Kids EAT FREE

WATCH FOR COUPONS IN VILLAGE LIVING for free KIDS meals at CSC.

NEW FALL MENU ~ FISH TACOS ADDED ITEM

COASTAL LIVING RECIPES

CLICK HERE FOR SOME GREAT COASTAL LIVING RECIPES

INCLUDING A GREAT SAUCE FOR OYSTERS.

WE ARE DOING ALL POSSIBLE TO ENSURE CLEAN, SAFE SEAFOOD.

AS A CPA, CHAD IS ALSO WORKING TO KEEP THE PRICES OF FISH REASONABLE FOR OUR CUSTOMERS.

THANK YOU FOR ALL OF THE LOCAL SUPPORT!

GOD BLESS THE GULF!

Greetings from the GULF COAST

I have been here many times, in the three years I lived actually ON THE BEACH...
with boarded up windows, awaiting winds and rain and hurricanes...

but never imagined I would be sitting on my back deck, on a beautiful morning, watching the sunrise
awaiting an oil spill.

What an eery feeling to imagine that the place I called my back yard might soon forever change...

I remember a particularly scary red tide...that brought dead fish to the shore, and a dolphin that once floated up. My teenage friends and I marveled at the scars on his sides.

But we can only pray that God will protect us, as we pray he will protect Nashville from floods, or Mexico from gangs and protect those caught up in riots in Greece or Europe from fallout from their own natural disasters.

We live in a world where, no matter what we try to control in our back yards...it is ever moving, changing, and we can only, as we hope our oceans will, adapt.

I still wonder if the color variation of sand from Texas (more golden brown) is a reflection of the years of oil exploration there. I look out at a fluffy white mound of sand dotted in swaying sea oats and wonder if it will ever be the same for my children's children to walk on?

Everyone who comes into Crestline Seafood wants to know...what is gonna happen?
We all know....there are plenty of other fish in the sea...but what will be of those favorite...plump, red juicy gulf shrimp that come out of the waters just beyond the shore...sometimes in big boats at night we can see their nets dragging the floor for something that might be on a table in Minnesota the following night.

What is gonna happen to the truckers who dock in Mobile to pick up loads of cargo from all over the world and the ships can't get through?

How long will they be unable to import? To export Southern pine timber being harvested and waiting to be sold to a foreign country that is paying top dollar?

For that matter, when will anyone be able to light a firecracker along the coast?

This is affecting us all. I laugh at the way BP says "legitimate claims". Our lives are ALL affected. You just might not notice it til you order grouper or Appalacicola Oysters (some of our favorites) and we say, sorry those don't EXIST ANYMORE. How about an upper east coast variety?

News reports are still showing the oil out in the gulf, men with only greed who spent billions to figure out how to tap into it and nothing to assure that it did not spill (as required in ALL COUNTRIES except America) try to figure how to thread a needle with bungie cords in a dark, moving ocean.

We along the coast can only pray that tonights sunset and tomorrows sunrise yeild the same beautiful beach that is lying here in front of me today.

For today, I am gonna be puttin my toes in the white sand and counting my Blessings.

Allison Adams

Links to other sites

Here are two links, the first to a blog by neighbor Christiana
at

http://christianaskitchen.blogspot.com

She added a great note about Chad and Crestline Seafood, but most importantly, shares interesting tips on cooking and shares gardening ideas for outside your door. She is a Whole Foods representative and can keep you informed of great cooking tips!

The next, GROUPON, a group site that is sharing great deals in the Birmingham area as well as across the country.

Check it out
by clicking here
http://www.groupon.com/r/uu1726997

TALENT SERVING UP YOUR FOOD AT CSC

Our employees are not only great chefs, but also very talented in other creative arenas.

Matt Mara,one of our full time cooks, is also a talented photographer.
Check out his work at MATT MARA PHOTOGRAPHY (click here)

We hope to feature his work in an upcoming Spring Show during the MBAA Show.

Come in for lunch, ice cream and enjoy some great artwork by Matthew Mara.

Also on exhibit will be new painting work by Allison Adams.

click here to view work by Mt. Brook Art Association Members, including owner Allison Adams.

INFORMATION ON THE SITE REGARDING THE SPRING ART SHOW COMING UP IN APRIL.

MBAA members receive ice cream for $1 during the show :)

CSC BECOMING A HOT SPOT FOR DINNER

We have begun serving dinner until 9 on pretty days...as the days grow longer and you are craving those cold, fresh shucked oysters that only set you back 10 bucks a dozen for Gulf Oysters...we are expanding our hours.

We also are getting a bit more crowded so if you want us to save you a spot, call ahead at 637-7460. We had a packed house last night (Friday) and hope to keep meeting your expectations with our crab cakes, fresh fish from the case (delivered daily) as well as sandwiches and inexpensive kids menu items so you can relax and enjoy a bit of C-Food in C-line.

TAKE OUT AVAILABLE AND HERE, LATE AFTERNOONS, LUNCH BLENDS INTO DINNER SO COME IN ANY TIME OF DAY FOR A TASTE OF THE SEA.

SALMON

The American Heart Association recommends eating salmon or other fatty fish such as mackerel or tuna twice each week for the heart-protective benefits associated with omega-3 fatty acids found in their fish oils. The marketplace obliges, offering salmon wild caught, farm raised, canned, smoked, and brined. But according to USDA figures, there are nutritional differences, depending on the source and methods of preparation.

Farm-raised: Farmed salmon generally contains more calories, more fat and, consequently, more omega-3 fatty acids than wild fish (2.147 grams versus 1.059). Farm-raised flavors tend to be milder.

Wild Caught: Aficionados favor sea-running salmon for its more assertive flavor, particularly chinook and coho. And fresh salmon, both wild and farmed, deliver more protein than processed varieties (for example, 23 grams for wild coho versus 18 for smoked). Ask your fishmonger which is freshest since nutritional values degrade over time.

Canned: The most commonly canned species are pink and sockeye salmon. Between the two, the cheaper pink has the edge in higher omega-3 values (1.65 grams versus 1.15 grams), though the stronger-tasting, firmer textured, red-hued sockeye tends to win flavor comparisons. Soft fish bones found in canned varieties deliver high calcium levels, giving them a strong nutritional edge. Salt used to preserve the fish contributes to moderate sodium levels, though.

Smoked: Smoking preserves salmon by exposing it to high heat, resulting in smoky, flaky fish. To get the smooth texture associated with lox, salmon is dunked in salt brine and then "cold smoked" at a lower temperature for a longer time. Both smoking processes degrade protein, fat, and omega-3 values from fresh fish, and increase salt content significantly. Ordinary smoked salmon has 784 grams of sodium, and a typical serving of lox contains a whopping 2,000 grams, which is almost equal to the Recommended Daily Intake.

(Values reflect 3.5-ounce servings.)

By Elaine Glusac

MENU for Lunch and Dinner

ONE YEAR ANNIVERSARY FOR CSC

It is hard to believe this month marks ONE YEAR for Crestline Seafood.

Watch for us in Birmingham Magazine's next issue featuring Chad's CRAB CAKES.

Spring Breakers kept us in full force even though there were not alot of people around. We appreciated all of those who were here remembering us as a source to
BRING THE SEA TO YOUR KITCHEN.

We are planning some fun things for you our customers in the Spring.

Have a blessed week. And THANK YOU...for a great year.

Come in any Monday 4-6 for free wine tasting and to raise a glass to Crestline Seafood Co. IN YOUR NEIGHBORHOOD~ 1 YEAR this week!

We have two new employees we hope you will enjoy meeting. We are missing Charles, who worked with us briefly and who died two weeks ago. Our condolences go out to his family as well as the families of others who have passed away in our community in the past few weeks.

May God give you peace and rest.

Chad and Allison

NEW MENU ITEMS TO GET YOU IN SHAPE FOR SPRING

We have added new items to our menu to help you get ready and healthy for the Spring weather that we ALL KNOW has to be right around the corner .



Grilled Salmon- delivered daily- served on salad or with corn pudding and a side salad.

Or pick any fish out of the case and have it grilled to your taste- market price.



We also are serving fresh oysters- Blue Points are 18.00 a dozen

and Appalachicola or Gulf Oysters (also got some good cold ones from MS) are only 10.00 a dozen.



We shuck them fresh for you with a bit of horseradish, cocktail sauce....lunch or dinnertime.



And we always have good hot soups for the cold days.



Live music played on Thursday nights and always free ice cream with dinner.



We hope to see you again soon!



Chad

NEW LUNCH AND DINNER MENU

Come eat SEAFOOD (other options for the LANDLOVER)
at Crestline Seafood FOR LUNCH AND DINNER.



MONDAYS - 5:30-7 WINE TASTINGS.



THURSDAYS- 6-8 LIVE MUSIC.
BRENT MCCOLLOUGH AND various guests.

WATCH FOR DETAILS ON OUR ONE YEAR ANNIVERSARY IN FEBRUARY!