Chef Matt Haley’s Tasting Notes

by Dave on July 2, 2009

from SoDel Concepts:

Red, White & Blue-Claw

Soft-shells are here, and our chefs have come up with some great recipes for these seasonal favorites. (Yes, Virginia, you eat the whole thing, shell and all.) Delicate, crisp yet still rich in flavor, soft-shells lend themselves to so many preparations. Bryan Muzik at NorthEast Seafood Kitchen lightly sautes soft-shells and serves them atop baby arugula, shaved fennel and sweet red onion, which is dressed with a citrus vinaigrette. At Catch 54 Fish House, Steve Hagan soaks soft-shells in buttermilk, dusts them with flour and fries them until they’re golden. He serves them with a soybean-and-corn succotash, mustard tartar and peppery arugula. (We love arugula.) I like to stuff them with crab imperial, give them a toss in the frying pan and serve them with green bean-and-potato almondine. All our restaurants feature a different preparation. Try them all. Or, buy them at Bluecoast Seafood Grill and Market and make them yourself.

Happy 4th, 5th, 6th….and so on

Keep the festivities going all summer long at Catch 54 and Fish On, which feature daily happy hour specials. Festivities at Catch 54, which run from 4 p.m. to 7 p.m., feature Chef Steve’s fun finger foods: Hebrew National hotdogs, spicy wings, fresh fish tacos and clams. From 5 p.m. to 7 p.m., Fish On offers discounted appetizers like pan-roasted mussels, fried calamari and shrimp-and-scallop dumplings. Stop by and whet your appetite.

Best of Delaware at the Beach

While I am thrilled and honored that Delaware Today’s critics have named me the Best Chef Downstate, the recognition truly belongs to the entire staff, many of whom have been with us since we opened or who return each season. And as for chefs? We have some of the best, not only at the beach but in the entire mid-Atlantic area. A special thanks to Doug Ruley, our corporate chef. If you’ve been to our restaurants, you know it’s a team effort, and our customers are an important part of that team. Let us know how we’re doing.

Comments on this entry are closed.

[CoastalSussex] on Twitter[Coastal Sussex] on Facebook[Our] RSS Feed[Our] Email