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 WAS located in the heart of Mt. Brook, Alabama. NOW TACO MAMA Prior to BP's mess we brought the CATCHES OF THE COAST to Birmingham & attempted to buy time until the BP spill passed as CSC~ BEACH BURGERS out of safety for our customers. WE TRULY THANK ALL OF THOSE WHO HELPED MAKE IT A SPECIAL MEMORY IN OUR HEARTS AND A CHECK OFF THE OLD BUCKET LIST OF TO DO'S ONE DAY. RESTAURANT.....CHECK!
Tuesday, March 30, 2010
Saturday, March 27, 2010
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.
Thursday, March 25, 2010
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
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
Tuesday, March 23, 2010
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
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
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