Spring Newsletter 2017

Spring 2017 by Craig Geraghty on Scribd

  Spring 2016 by Craig Geraghty

Father's Day

Aww shucks, you're one shell of a dad! 

Treat dad to a private demonstration where he can learn the tricks of the trade when it comes to the gifts of the sea. We can set up a private demonstration or a group gathering for a "Dad's Night Out."  

Think of all the dishes he'll be ready to create for you.  You know what they say, "Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime."

Heck, we'll even toss in a free clam knife. We know dads dig tools.

Don't forget, all dads look great in BISCo. gear!  

Questions?  Email Craig@BlockIslandSeafood.com.

Cheers!
Craig 

www.blockislandseafood.com
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Spring 2015

Latest News

Bisco Newsletter Spring 2014

Cheers!
Craig 
www.blockislandseafood.com

Hampton Bays Chili Chowder Contest

BISCo. Booth

On September 23rd, the 14th annual Hampton Bays Chili/Chowder Contest was held at the Boardy Barn on a sunny autumn afternoon.  It was a fantastic event that Block Island Seafood Co. was proud to participate in.   BISCo. came with our special clam chowder and, lucky for us, attendees thought it was special, too.  The event kicked-off at 12:00 p.m. and hoards of hungry attendees swarmed the booths sampling piping hot chowders and spicy chilies from local restaurants and men and women who, simply, just like to cook.   It was anyone's game and I truly loved the spirit of the competition.   Our booth was next to a fella named Tom.   Tom doesn't have any formal training in the culinary arts but he knows how to make a damn fine chili.   He didn't even bring a sign---someone went home and made him one.   A true underdog who went home trophy in hand--Tom won 1st prize peoples' choice.  I was thrilled for him! 

Serving up some 'chowda

BISCo.'s  littlest employee

I was serving up large samples of our chowder with a crimson dusting of paprika. Samplers were coming back three, four and five times to try our chowder!   Before I knew it our kettle had run dry.  With 3.5 hours left in the competition I figured it was a lost cause and resorted to handing out oyster crackers and postcards.   Disappointed attendees were turned away from our booth.  I felt like I had let people down and especially myself.   I was at a chowder contest without chowder.   As the event organizers began to announce the winners I felt proud to have competed in such esteemed company yet couldn't ignore the pit in my stomach.  I felt cheated, by myself, that I wasn't able to have a fair shot since less than 50% of the attendees had a chance to sample our chowder.   Peoples' Choice was the award that I was really after and it now felt out of reach.  The booming voice on the microphone came on to announce that the 2nd Place Peoples' Choice was awarded to a new comer by the name of the Block Island Seafood Co.!   With a mix of surprise and disbelief I raced towards the stage to receive the award that I so longing for.  It was a happy day with an unexpected ending.    I am looking forward to next year and plan on doubling my batch!   

2nd Place Peoples' Choice

 Considering BISCo. had been at the Boss's birthday party the night before until nearly 3 a.m., I can't complain.   

A proud mom

Here's hoping to next year.   What is your go-to winning recipe?  

Cheers! 

Craig

www.blockislandseafood.com

CSA Pick Up

A while back I mentioned that I joined a CSA and I have been enjoying the bounty of the farm for a couple of weeks now.  I wanted to share with you a little bit of what I received at pick up today. 

Summer Squash

Red Leaf Lettuce

Red Lake Currants

Red Ace Beets

Scallions

Spinach

Parsley

Blueberries

Apricots

Sugar Plums

Tonight I enjoyed the squash with a little bit of grilled chicken and had some blueberries for dessert.  The veggies and fruit are so fresh---they come with actual dirt on them!

It feels good to be supporting farmers and being a part of my community.   Do you go to any farmers markets or belong to a CSA?  If so, what do you like about it?

Cheers!

Craig

www.blockislandseafood.com

Tootin' the old horn

The Block Island Seafood Company is always amazed and flattered by the kindness of the people who come to the cooking demonstrations.  Here are the thoughtful words of one BISCo. fan as sent to the library: 

" "The happiness of life is made up of little things-a smile, a hug, a moment of shared laughter." Thank you for having the Block Island Seafood Company share with us. Educational, inspirational, delicious & entertaining"

We love to be a part of the happy moments of your life.  

Cheers! 

Craig 

www.blockislandseafood.com

Very Impressive

My niece AGG is a rather talented artist.  Here is her impression of a very special clamming shack on Martha's Vineyard.  This is a priceless piece of artwork that will be treasured always. 

Cheers!

Craig 

www.blockislandseafood.com

Rubbing You the Right Way

Did that title get you to read on?   If so, Fifty Shades of Grey has nothing on BISCo.  I think you will all enjoy this guest blog entry from Matthew Ward, Executive Sous Chef at the The Adolphus in Dallas, TX. 

Take it away, Matt! 

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As the temperatures start to rise, it’s time to draw our attention to a summer pastime: Grilling!  Whether it’s chicken, pork or beef that will be making an appearance on the grill this season, it’s important to have a killer rub to flavor those meats.  When I was experimenting with different rubs, I wanted to come up with something that has a strong pronounced flavor and was bold and somewhat spicy.  The unique addition to this rub is the chipotle powder.  It gives the rub a smoky edge and puts your taste buds on notice.  I love to use this rub on my pork ribs, rib eye steaks and chicken thighs.  I will usually put the rub on the night before I am going to grill so the flavor penetrates the meat and deepens the flavor of the rub.  And if you need to cut the smokiness and boldness of the rub, honey is usually a great way to sweeten things.  I usually will put the honey on my meats at the final stages of cooking to avoid it burning.  This recipe will make enough rub to have some on hand for a few grilling sessions.  I hope this rub becomes part of your repertoire and it gets you excited about the summer and firing up your grill.

Image Source

Kickin’ Spice Rub

½ cup Kosher Salt

1 cup Chili Powder

¼ cup Black Pepper

¼ cup Cumin

¼ cup Paprika

2 tbsp. Coleman’s Dry Mustard

1 tsp. Cayenne Pepper

1 tbsp. Chipotle Powder

1 tbsp. Granulated Garlic

Combine all ingredients in a bowl and stir well.  Keep in an airtight container.  


Thanks, Matt! 


Cheers! 
Craig 
www.blockislandseafood.com