Saturday, April 2, 2011

MARK THE DATE~ April 9 CRESTLINE VILLAGE





APRIL 9
CRESTLINE Village will be Swarming in Activity.

THE FUNKY FISH FRY~ in front of Otey's, where JUICE and EARTHBOUND will be rocking the neighborhood. Catch Juice after 2PM.
FUNKY FISH FRY LINK CLICK HERE~
Listen to JUICE'S music by clicking here: JUICE TUNES LIVE

THE MT. BROOK ART ASSOCIATION will have their SPRING ART SHOW on Crestline Field from 10-4.
www.mbartassociation.com

Here at CSC~ BEACH BURGERS Allison Adams artwork will be featured. (with demos sometime between Ann Kathryn's first 2 soccer games! and catching a glimpse of Brent on keyboard when Juice performs) She will be painting out front Friday afternoon and sometime Saturday.

Samples of work include some fun new WATERCOLORS FRESH from Studying with Paul JACKSON (master of color and light)
www.pauljackson.com


Here is a sample (and I always hate to share unfinished work)..but think you are gonna like it!

MENU ITEMS

In addition to the following items, for spring we have SALADS.

THE GULF SHORES
Certified Angus Burger with Grilled Onions served on a Ciabatta Roll

THE DESTIN/ 30A
Tender Veal Burger with Tomato Aioli served on Ciabatta Roll

THE NEWPORT BEACH
Garden Veggie Burger with Basil Pesto served on Ultra-thin Wheat Bun

THE CHESAPEAKE BAY
Our Jumbo Lump Crab Cake with Lemon Dill Caper served on Ultra-thin Multi Grain Bun

THE WASHINGTON, D.C.
Lean Turkey Burger with Cranberry Aioli Served on Ciabatta Roll

ALL BURGERS SERVED WITH SPRING MIX, TOMATO, PICKLE AND ONION

Your choice of : AMERICAN CHEESE, SWISS CHEESE OR PEPPER JACK CHEESE
Your choice of: CREAMY SLAW, POTATO SALAD, CHIPS OR HOUSE SIDE SALAD

$7.67

KIDS MENU:
Hamburger or Cheeseburger with side $4.95
Grilled Cheese with Side $3.95

WINNER of the KID'S ART CONTEST~ BEACH BURGER



We have a WINNER of the Art Contest for March. (the soft blending and the beach scene complete with beach chair made this one a favorite for our three judges.
The runner up, a more vibrant fun image.
The winner receives dinner for two adults/two children. The runner up receives One adult/one child meal.

Be sure to enter for April!

Saturday, January 15, 2011

Sea Lovers...the BEEF has taken over the Village~

CSC~ BEACH BURGERS IN THE NEWS

Posted on January 13, 2011
A transformation in Mountain Brook
CRESTLINE SEAFOOD COMPANY CHANGES UP THE MENU
By Christiana D. Roussel


Chad Adams will be one of the first people to tell you that last summer’s oil spill in the Gulf of Mexico hurt the seafood business. Ironically, his business is more than 250 miles away from Mobile. Chad and his wife Allison own Crestline Seafood Company in Mountain Brook. But CSC is in the midst of changing the restaurant’s dining concept, away from one dominated by the problematic product.
Opened in 2009, the original business model for CSC was to offer the best seafood for Birmingham home cooks, with a sideline dinein restaurant for those craving handcrafted crab cakes and bottles of beer in a relaxed environment. CSC was an immediate hit, becoming a great local “joint” that attracted customers of all ages.

Located in the former Clumpies Ice Cream location on Church Street, just across from City Hall, Chad and Allison installed a soft serve ice cream machine which kept the steady after-school customer stream that corner had been so famous for. Residents who once scoffed at the idea of ice cream and seafood quickly changed their tune. CSC is immaculately clean and inviting, and kids have loved meeting their moms there after school—enjoying a treat while picking up ingredients for dinner.

Proffering seafood was an easy choice for Chad Adams, who almost has saltwater running in his veins. A Birmingham native who has spent large portions of his life in Fort Morgan and Gulf Shores, he is a natural cook with an easy-going attitude. A CPA by trade, he analyzed all aspects of the restaurant/retail concept before jumping in. He’d done the math and determined he could turn a profit offering fresh premium snapper, sushi-grade tuna and shrimp. The restaurant side of the balance sheet would be lagniappe—a little something extra—and add a much needed casual dining spot in his backyard, Crestline Village. Things were going along swimmingly, until late April 2010.

When British Petroleum’s Deep Water Horizon oil rig exploded, the fate of Crestline Seafood Company hung in the balance. Would the crabs be safe to eat? How could we be sure that the shrimp and redfish we’d come to love were still good? Chad met with suppliers and looked at other possible sources for his seafood. But once the shrimp and fish were determined safe to eat, prices went up dramatically. He worked hard to maintain the caliber of product and service that his customers had come to expect, but things got tough. Even though the seafood offered was impeccable, the mental image some customers had could not be shaken. “I have had customers EVERY day come in and ask if our seafood comes from the Gulf. When I tell that some of it does, they turn around and walk out,” he laments. “Even though I was getting my stuff from the same guys in Panama City Beach that Frank [Stitt] uses, there was a mental block some people had.” It finally just became too much to try and overcome.

With five employees whose livelihoods were in his hands, and an uncertain customer perception about his product, Chad made the decision to change things up on his little corner of Crestline. Starting this week, there is a transformation taking place as CSC starts featuring Gourmet Beach Burgers. Among the new items will be an Angus burger (known as the Gulf Shores Burger); a Destin Burger made with ground veal and served with a tomato aioli; a turkey burger; and a vegetarian Garden burger. And those crab cakes that the Adamses are so famous for? Those will still be available on the Chesapeake Bay, served with a lemon dill caper aioli.

When asked about pricing, the CPA in Chad came out as he gave a very odd number. He went on to say that once the customer adds in a side and a drink, the price becomes an even $10 which includes tax. That makes perfect sense. Of course, wine and beer will still be available for the over-21 crowd.

Allison adds, “We want this to be a place where families can come in and grab a burger between kids’ weeknight activities. We’ve always enjoyed a steady lunch crowd and hope that will continue. CSC has had live music nights, featuring local bands like Juice, and I think this place can do the same. Kids of all ages can feel comfortable coming in here to hang out.” The new CSC will be open for lunch Monday through Friday, 11a.m. to 2 p.m. and for dinner 5p.m. to 8p.m. Saturdays, you can grab a burger anytime between 11a.m. and 8p.m.

So, while the menu will change at CSC, the same relaxed atmosphere that folks have come to know and love will remain.

Christiana Roussel lives in Crestline and is a lover of all things food-related. You can follow her culinary musings on-line at ChristianasKitchen.blogspot.com or on Facebook (ChristianasKitchen) or Twitter (Christiana40).

Tuesday, January 11, 2011

NEW MENU CSC- BEACH BURGERS

THE GULF SHORES
Certified Angus Burger with Grilled Onions served on a Ciabatta Roll

THE DESTIN/ 30A
Tender Veal Burger with Tomato Aioli served on Ciabatta Roll

THE NEWPORT BEACH
Garden Veggie Burger with Basil Pesto served on Ultra-thin Wheat Bun

THE CHESAPEAKE BAY
Our Jumbo Lump Crab Cake with Lemon Dill Caper served on Ultra-thin Multi Grain Bun

THE WASHINGTON, D.C.
Lean Turkey Burger with Cranberry Aioli Served on Ciabatta Roll

ALL BURGERS SERVED WITH SPRING MIX, TOMATO, PICKLE AND ONION

Your choice of : AMERICAN CHEESE, SWISS CHEESE OR PEPPER JACK CHEESE
Your choice of: CREAMY SLAW, POTATO SALAD, CHIPS OR HOUSE SIDE SALAD

$7.67

KIDS MENU:
Hamburger or Cheeseburger with side $4.95
Grilled Cheese with Side $3.95

CSC~ BEACH BURGERS ARE HERE!

Today was the first day of service for the NEW MENU, featuring BEACH BURGERS.

After the holiday break we came to realize that we could no longer support the efforts necessary to keep a full
fledged seafood establishment going.

The months following the OIL CRISIS brought a number of challenges. While supply was there (we were already getting the
seafood from the Panama City Beach area~ checking in each night as boats came in~
offering the FRESHEST CATCH to our customers each morning).

Chad, being a CPA, charted the changes over the past 6 months and found that our sales were off by 75% from the previous year...and believe it or not, each day, with reports coming from the Gulf, we would have a customer come in, look at the case and ask if we were selling GULF seafood....when we said yes...they turned and left.

We began offering "non seafood" items and had some of the best crab cakes, gumbo and tuna dip available but found that there was little consistency in the flow of traffic through the door.

We hate that our REGULARS who loved to stop in for a dozen oysters or those who loved the gumbo, fresh fat gulf shrimp or other fresh catches of fish will now have to travel out of the tiny kingdom to get similar food to serve their families at home.

We have switched gears in an effort to keep our employees working and also keep the doors open but selecting a menu that not only is GREAT TASTING, but easy to implement.

No longer are there four shipments each day to coordinate, so simplicity has its advantages.

We know of some similar restaurants around doing the "burger only thing" but not here in the area.

We are hoping our regular customers who love what Chad has been doing in the past will come in and try out the new burgers.
We also encourage the teens to come in and make this their hang out. We serve great shakes and malts that are another thing not offered here on the street.

And great news for our seafood fans~ THE CRABBY PATTY is one of the burgers.

Hope you will come in and check it out!

HAPPY NEW YEAR!!!

ALLISON