Toast of the Coast: A Hands-On Food and Beverage Social Series
Join us for our 5th Annual Toast of the Coast events at The Fish House! This year we have taken the series to a whole new level. Each event in the series will feature a hands-on demonstration from a pro, with fantastic food and beverage pairings. In addition, each event will include a special take-away to help you recreate the event at home! These events present a wonderful opportunity for an up-close-and-personal, interactive experience with some of the best, all within a fun atmosphere at The Fish House. Each event begins at 5:30 p.m. Seating is limited; reservations are required and can be made by contacting Maria Goldberg — firstname.lastname@example.org, 850-217-2347.
The series is as follows:
Thursday, May 18: Come Roll with Us — Sushi Rolling!
Come and learn the spreading, layering, tucking and rolling in this this fun, hands-on social cooking class; you will learn all the skills needed to make sushi rolls, including how to make sushi rice, and selecting sushi-grade fish and ingredients. Stations will be set for each participant to roll three of their own sushi rolls: California, crunchy shrimp, and tuna. Fish House master sushi rollers, Takami Miro and Hatuse Miki, will conduct the class, sharing tips on how to roll the perfect sushi roll. In addition, each of the rolls will be paired with a selection of beverages to complement them, including sake, white wine and a Japanese beer. Participants will take home tools of the trade including a rolling mat and paddle along with a pair of chopsticks. Event will be held on The Deck. $45 per person (plus tax and gratuity)
Thursday, August 24: Tales of the Cocktail — New Orleans: A Food and Spirit Event
The cocktail, though not invented in New Orleans as is often claimed, certainly gained fame here,” wrote New Orleans historian and academic Richard Campanella. New Orleans has been described for decades as “the cradle of civilized drinking” and is the birthplace of a number of historically significant cocktails. With this in mind, Fish House master mixologists Josh Goldman and Shaun Dixon will present three handcrafted classic cocktails from the Big Easy; Ramos Fizz, Brandy Crusta and Cocktail a la Louisiane. They will share the recipes and give a step-by-step guide on the mixing of these classic cocktails — all the while providing a bit of history along the way. Chef de Cuisine Jason Hughes has created an authentic, four-course New Orleans-inspired menu to bring the event full circle. Participants will take home a New Orleans classic cocktail guide. Event will include three beverages paired with a four-course dinner, held in The Fish House. $65 per person (plus tax and gratuity)
Thursday, September 14: The World Is Your Oyster: Shucking 101
Chef Irv Miller, from our sister restaurant Jackson’s Steakhouse, will present this demonstration. Miller, currently working on his second cookbook tentatively titled “Gulf Coast Pearls: A taste of place like none other,” will share how oysters are grown, what affects an oyster’s flavor, how to truly taste and enjoy the nuances of different oysters and — most importantly, how to properly and safely shuck them! We will get the evening started with a classic oyster shooter and participants shucking a half-dozen oysters. Our team will shuck the other half dozen — representing different regions including our own with Pensacola Bay Oysters. The dozen oysters will be paired with a sparkling Muscadet and Manzanilla sherry, allowing all to taste the differences of the pairings. Participants will each receive oyster shucking-essentials — a shucking knife and glove — to take home. Event will be held on The Deck. $45 per person (plus tax and gratuity)
Thursday, October 12: Blend Your Own Bordeaux: A Food and Wine Event
Join us for an exciting evening exploring the art of wine blending. Fish House Beverage Manager Josh Goldman along with Max Rowe of Breakthru Beverage will share techniques for creating a classic Bordeaux blend. Stations will be set for participant blending, along with an instructor to lead you in the process. Your personal blend will serve as the wine for your first course as well as your take-home bottle at the conclusion of the dinner. Chef de Cuisine Jason Hughes has created a menu for the evening to complement the blended wines. Event will include three wines paired with a four-course dinner, held in The Fish House. $65 per person (plus tax and gratuity)
Thursday, November 16: High on the Hog: A Whole Beast Feast
Fish House Chef Billy Ballou will be presenting A Whole Beast Feast — the whole hog — discussing the slow-roast cooking process, including a discussion of the cuts of the pig, how to best prepare each, how to dress the beast for a full roast along with the step-by-step instructions for how to roast including information for your own roaster. Once the beast is complete, it will be offered up family style and served with a selection of Southern sides. We will have three Southern cocktail pairings as part of the event along with Chef Billy’s homemade BBQ sauce made special for the occasion. Participants will be able to take a bottle home to use for their next feast. Event will be held on The Deck. $45 per person (plus tax and gratuity)