CRESTLINE SEAFOOD HEATS UP THE KITCHEN ON ABC 33/40

CLICK HERE TO SEE THE BROADCAST ON ABC 33/40

Chad heated up the kitchen...complete with FLAMES IN THE PAN...

but pulled out the stops to create a great Seared Tuna Dish with mashed pototoes.

We took Amalie along. She viewed first hand what it was to create a daily show (something of a circus- with jewels....live animals and a FIRED UP KITCHEN to name a few of the subjects for the day)

Hope you will check us out soon.

63 Church Street- Crestline
Now open for LUNCH- see below for full menu-



Soon serving DINNER.

Fall Cooking Demonstrations- SIGN UP NOW

SIGN UP FOR
OUR

COOKING DEMONSTRATIONS
AT
CRESTLINE SEAFOOD
COMPANY


TAKE THE GUESS-WORK OUT
OF COOKING GREAT SEAFOOD

WINE TASTINGS

$30 PER PERSON

63 CHURCH STREET
OCTOBER 15
NOVEMBER 19
DECEMBER 10
_________________________________________

DETAILS ON EACH session are listed BELOW~


CRESTLINE SEAFOOD COMPANY
PRESENTS
GRILLED SALMON DEMONSTRATION

$30.00/PERSON
OCTOBER 15, 2009
114 RICHMAR DRIVE
7:00-9:00 PM

STARTERS

CREOLE STEAMED SHRIMP WITH STONEWALL COCTAIL

WINE PAIRING
KREMSER WEINZIERL GRUNER VELTLINER

MAIN

GRILLED SALMON WITH BAREFOOT CONTESSA ASIAN SALMON MARINADE
PASTA WITH BASIL ALFREDO AND PINE NUTS

WINE PAIRING
SPRUCE GOOSE PINOT NOIR

FINALLY

BAREFOOT CONTESSA GLAZED LEMON POUND CAKE

WINE PAIRING
BRUTOCAO CHARDONNAY

“LITE SERVINGS AND VERY, VERY CASUAL”















CRESTLINE SEAFOOD COMPANY
PRESENTS
GRILLED SNAPPER DEMONSTRATION

$30.00/PERSON
NOVEMBER 19, 2009
114 RICHMAR DRIVE
7:00-9:00 PM

STARTERS

HOMEMADE OYSTER ARTICHOKE SOUP

WINE PAIRING
BRUTOCAO CHARDONNAY

MAIN

GRILLED SNAPPER WITH BAREFOOT CONTESSA TEQUILA LIME
STONEWALL BUTTERNUT SQUASH RISOTTA

WINE PAIRING
GOUGUENHEIM; MALBEC

FINALLY

ANGEL’S RED VELVET CAKE

WINE PAIRING
TRAMONTI INNOCENTO

“LITE SERVINGS AND VERY, VERY CASUAL”















CRESTLINE SEAFOOD COMPANY
PRESENTS
SEARED TUNA DEMONSTRATION

$30.00/PERSON
DECEMBER 10, 2009
114 RICHMAR DRIVE
7:00-9:00 PM

STARTERS

SMOKED TUNA DIP WITH STONEWALL KITCHEN SEA SALT CRACKERS
MANGO LIME SALSA WITH MOUNTAIN GRINGO TORTILLA STRIPS

WINE PAIRING
TOZAI JAPANESE SAKE

MAIN

SEARED TUNA WITH WASABI CREAM OR GINGER WASABI
GARLIC MASHED NEW POTATOES

WINE PAIRING
GOUGUENHEIM; MALBEC

FINALLY

BAREFOOT CONTESSA OUTRAGEOUS BROWNIES

WINE PAIRING
KIT FOX “FOXY” RED WINE

“LITE SERVINGS AND VERY, VERY CASUAL”

CRESTLINE SEAFOOD COMPANY SERVING LUNCH

Crestline Seafood Company began serving lunches today~

Come in to 63 Church Street or sit outside on the two large 6 top tables to enjoy the sunshine~

APPETIZERS
Smoked Tuna Dip served with toasted French bread. 4.95
Spicy Tuna Tortillas- sushi grade tuna served on a slice of avocado and tortilla strips, topped with spicy Sriracha sauce and cilantro. 5.95
Shrimp Cocktail-
extra large gulf shrimp served with cocktail sauce or Remoulade. 4.95

SALADS
Asian Shrimp Salad- seasoned steamed GULF shrimp with Mandarin Oranges and cashews on a bed of Spring mix lettuce, topped with Asian dressing and crunchy noodles. 8.95
Simple Shrimp Salad- Seasoned steamed Gulf Shrimp with tomato and avocado, on a bed of Spring mix topped the dressing of choice and fresh croutons. 8.95
Asian Grilled Chicken Salad- same as above with chicken. 9.95
Simple grilled chicken salad- 9.95

SPECIALTY ITEMS
Shrimp Creole- seasoned, steamed Gulf Shrimp with a mild Creole sauce over white rice served with French bread. 8.95
Soup of the day- Bowl with French Bread. 5.95 (varies from She Crab Soup, Corn Chowder, etc.)

SANDWICHES
All sandwiches served with chips and a dill spear. Pasta salad available add .75
STEAMED SHRIMP PO-BOY- Seasoned steamed shrimp with lettuce and tomato served on Ciabatta Roll and dressed with our homemade Remoulade sauce. (or mayo/mustard) 7.95
MUFFALETTA- Cappicola Ham, Genoa Salami, Provolone Cheese, served on a 10" Foccaccia dressed with olive salad and served with a side of dipping sauce. 7.95 1/4: 14.95 1/2
CLUB SANDWICH- Applewood Smoked Ham and Turkey with hickory cured bacon, American and Swiss cheese, lettuce and tomato oon white or wheat. 7.95
HAM N CHEESE- Applewood smoked ham with swiss or American, lettuce and tomato on Ciabatta, white or wheat bread. 6.95
TURKEY AND CHEESE
Turkey with Swiss or American, lettuce and tomato on Ciabatta, wheat or white. 6.95
BLT- Hickory cured bacon, and tomato on Ciabatta, white or wheat bread.

KIDS MENU includes grilled cheese and PBJ on white or wheat. 3.95

CALL FOR TO GO ORDERS

WE LOOK FORWARD TO SEEING YOU SOON~

BAREFOOT CONTESSA

We have a hard time keeping our Barefoot Contessa Marinades on the SHELF~

Check out the reasons why next time you are in~

How simple is it to pour a great marinade over fish and pop it in the oven
for a savory taste?

She makes it easy.

Here is the link to her site so YOU can follow her recipes

BAREFOOT CONTESSA

Or if you are unsure about how to cook a certain fish...
Chad will be happy to guide you...

these photos are all from our table at home~

Happy Cooking!

GULLAH GOURMET

We now have the fun line of DELICIOUS mixes and great gift items from
GULLAH GOURMET.

Click here to visit their site : GULLAH GOURMET

These come with everything you need to mix with crab for a great dip,
or seafood for a GREAT GUMBO~

All in a creative package to tie up with a certificate as a gift item

or to put into one of our GIFT BASKETS
that will be perfect for teachers, visiting a host at home or the lake,
or just a little something for someone special.

Tuna Recipe

http://www.epicurious.com/recipes/food/views/Tuna-Steak-au-Poivre-350243



Here is a great recipe for Tuna

This site is a wonderful resource and can also give you recipes to your phone.

Happy cooking! Allison

And if you aren't ready to tackle this, we have some great frozen gourmet foods ready for the oven. Come check it out.

Also the Gullah Gourmet items come complete with mixes to make great soups and sauces. They are cute and make great gifts with a certificate for their choice of seafood enclosed.

ARTWALK June 18

As business owners in the Mountain Brook community, we would like to invite you to an ARTWALK event in Crestline
at CRESTLINE SEAFOOD in the ..what I am calling
"HAPPYMESS Gallery" or the "walls of the store".
(It is also home to HAPPYMESS Ice Cream..where Klumpie's once resided)

On the third Thursday of the summer months we will have artwork exhibited at CRESTLINE SEAFOOD and next door at LAURA KATHRYN, a sassy designer women's clothing boutique where we will offer wine and refreshments.

Our first event will be on June 18.
The artistic theme for June will focus on FATHERS AND FREEDOM (as the work will be up until just before the July show and during fathers day and Fourth of July)

JULY THEME FOR THE JULY 16TH SHOW- S-S-SUMMERTIME~
Anything that makes you think of summer

AUGUST-PEOPLE AND PLACES

The EVENTS WILL BE ON THE THIRD THURSDAY AFTERNOON FROM 4-6 PM

Call 205-637-7460 for more information.

"Pulling Mussels from a SHE----ELLLLLL" (imagine music :) )

This weekend, our friend, Will cooked some mussels on the stove (I'll get him to forward me what HE did) but they were AWESOME~
so am adding this recipe in case you want to try something different.


Mussels

Buy fresh and make sure they are alive- tightly closed-
Put them in cool water for 20 minutes and they recycle any grit still from the ocean
With Mussels (unlike with clams)-you need to take the beard out)
It looks like a string- grab with a towel and pull down
(don’t pull up or you damage the mussel)

Put butter in a cast iron skillet
Grate ginger root over the butter as cooks
(you can grate and freeze and put in bag for easier useage)

Add a bottle of ale (12 oz.) and put mussels into the pan (2 lbs.- 1 lb. per person)
Cover 3-5 minutes
Don’t cook longer than it takes for them to open their shells
Overcooking is the usual “mess up” with mussels
White miso (soy bean paste- mild- full of flavor)
Let reduce in water and whisk together and add watercress (chopped) and let it barely
Wilt up (4 oz. of it)
And pour over the mussels in a great looking dish
Beautiful!

Serve with bread and a light salad with a ginger dressing
for a light meal.