Toast of the Coast: A Hands-On Food and Beverage Social Series
Join us for our 6th Annual Toast of the Coast events at The Fish House! The theme for this year’s events focuses on Southern Traditions. 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. Each event is $45 per person (plus tax and gratuity). The events take place on The Deck Bar and have limited seating; reservations are required and can be made by contacting Maria Goldberg — maria@goodgrits.com, 850-217-2347.
The series is as follows:
Thursday, May 17: Low Country Boil
A low country boil is the southeastern coast’s equivalent to a New England clambake. Take the fresh shellfish catch of the day, dump it in a giant pot with some vegetables and sausage, and you are halfway to a giant feast for you and your friends. Join us out on The Deck and learn the basics in this hands-on social cooking class; how to set the table, boil the feast and eat these crustaceans. The boil will feature shrimp, blue crab and of course crawfish. In addition, we have three beverages that will be included, all of which complement the boil. Participants will take home their own boil spice mix to get them started on their first event at home.
Thursday, August 23: Save our Waters: Eat Lionfish!
Living here on the gulf coast, it’s hard not to have heard about the invasive Lionfish who are wrecking havoc on our ecosystem as they are difficult to catch and clean. There has been a big movement for eradication with many restaurants joining in – including all of us at Great Southern. The good news is Lionfish taste fantastic! We will welcome representatives from the Lionfish Awareness Coalition and American Marine Research to give a bit of history on the species and share efforts that are being made in the eradication. Chef Billy Ballou will show each of the class participants how to clean, filet and prepare with a hands-on demonstration. All then will enjoy different lionfish preparations served alongside complimentary sides and paired with three different beverage selections. Each participant will take home a tips for Lionfish.
Thursday, September 20: The World Is Your Oyster
Donnie McMahon of Pensacola Bay Oyster Company will lead this demonstration along with Chef Irv Miller, from our sister restaurant Jackson’s Steakhouse. Pensacola Bay Oysters will share with the group the entire farming process of these boutique oysters from seed to the final product. Class participants will be taken down to the dock behind the Fish House to observe the oyster cages and learn how the magic happens.
Miller, who has recently released his second cookbook titled “Gulf Coast Oysters: Classic and Modern Recipes for a Southern Renaissance” will share how oysters are grown, what affects an oyster’s flavor, how to truly taste and enjoy the nuances of different oysters. Chef Irv will use a big open-air roaster and show participants how it works. Participants will be able to enjoy both raw and smoked Pensacola Bay Oysters as well as Louisiana oysters on the big grill. The oysters will be paired with a sparkling Muscadet, sweet brown beer and a sparkling, allowing all to taste the differences of the pairings. Participants will each receive Pensacola Bay Oyster swag to take home.
Thursday, October 18: Makin’ Moonshine
Moonshine is back! We are pleased to partner with Scratch Ankle Distillery and Bart Samaduroff – owner and Master Distiller for an exciting evening exploring the art of making Moonshine. Bart startedmaking spirits back in 1972 as a hobby with his dad which eventually turned into a fun, full time distilling operation. Participants will learn the history and process of Moonshine as well as crafting their own cocktails with Moonshine. Chef Billy Ballou has created a southern barbeque menu to complement the Moonshine; ribs, brisket and more.
Thursday, November 15: 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.
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