Wordless Wednesday

Ferry Traffic at the 5 Corners in Vineyard Haven, I never seem to mind this gridlock... Love that plate.

Block Island Seafood Co. Under $20 Gift Guide

Santa Claws is coming to town!

Image source: http://www.i-mockery.com/shorts/bob-xmas-lobster/

Did you order all of your BISCo. gifts yet? No? Don't worry, the Block Island Seafood Co. gift guide is here to help. Here are our picks for the holiday season, all for under $20! All items are available on our merchandise website.




For Him

For Her

 For Kids

For the Home

Happy shopping!


Cheers,
Craig


www.blockislandseafood.com
www.cafepress.com/shopbisco

BISCo. Sale

Here we go BISCo. followers. We're having a blowout sale. Every item has been reduced. Check out the BISCo. online store and show us where in the world you take BISCo.
Cheers,
Craig
: http://www.cafepress.com/shopbisco

Newest Newsletter

Bis Cow Inter 11

Wordless Wednesday

Southeast Lighthouse, BI, RI 

Yesterday was my mother's 70th birthday.  Happy Birthday to my favorite lady!

Cheers,
Craig
www.blockislandseafood.com

Custom Caps

Before the Block Island Seafood Co.  became an actual business we had "gear."  A hat was gifted to me so that meant that I had to move forward with this crazy idea.  So thankful I did.  Well, that hat has served me well and many folks have often asked where they could get one.  Sorry folks, but the original BISCo. design is a highly coveted one and there are only two in existence.  Go ahead, try eBay--they don't even have them.

The original hat has taken a beaten; it shows its age and how loved it is.  A new hat was purchased and fits my nephew MTG perfectly.

Here you have two generations of Block Island Seafood Co.  No better kid to adorn this special hat.  Wear it well, buddy!

Cheers,
Craig
www.blockislandseafood.com

Marathon Rewind

Last week I ran the NYC marathon and it was a most special day.  My family, friends and the lovely AB came out with full-force to cheer me on and it meant the world to me.  It also meant that I had to finish.  


My sister met me in the Bronx and ran the last leg of the marathon with me.  We are running buddies and it is a special bond that we share.  We are both slow and steady, much like the beloved tortoise.  


Somewhere along the 20-something mile she thought it would be a good idea to video tape me.    I was too delirious to think otherwise.  

Cheers, 
Craig 
www.blockislandseafood.com 

NYC Marathon

On Sunday, I, along with 40,000 others, will run the ING NYC marathon making it my 3rd time along that course.   BISCo. encourages everyone to get out there and cheer for the runners--fast, slow, old, young, broke-down, reeved up, no matter the condition---everyone is giving it their all and beating the odds and pushing their limits.  I am proud to be a New Yorker every day but especially on this day.

I have already begun to carbo-load--my favorite part.  There is no better motivation for running 26.2 miles than a big bowl of spaghetti.

Thanks to all for your support; it means so much to me and I could never do it without you.

Cheers!
Craig
www.blockislandseafood.com

Mary D., The Benefactor of Block Island

Image source: NY Times 

Block Island is a special place for many reasons, one of which includes the residents and local community. It has always been a dream of mine to spend a winter on the Block so that I could experience life as a local and, perhaps, give back to the island that has given me so much.  One resident who gives herself to the island is Mary Donnelly.  Mary is a RN who makes house calls to island residents, works at the island medical center and is an island institution.  Recently, Mary has been gaining fame for her other island job, the bill payer.  You see, Mary takes care of her own.  She pays the bills of year-round islanders who can't afford to keep their lights on, make a mortgage payment and so on.   It is community helping  community in the simplest, but most impactful form. 


There is so much that I admire about Mary, she is a nurse and a mother of seven (like my mom--love you mom!) and a community activist.  In some ways, she reminds me of my Aunt Tommy, who into her 80s served as a nurse on Martha's Vineyard.   


Mary's work was featured on CBS Sunday Morning this weekend and I thought I would share a link for you all to see a glimpse into this special woman's life and the island that she calls home.  


To make a donation to the Mary D. Fund, send a check to Mary D. Fund, P.O. Box 323, Block Island, RI 02807. 


Cheers, 
Craig 
www.blockislandseafood.com 

Block Island Stripers

This year on Block Island the family set out our annual fishing trip.  Some years are more lucky than others and this year the Gods were smiling down on us.  Many a good fish were happily released and we were still able to make dinner for 30+ while stocking a freezer full of striped bass.

Here are a few photos from MJG that recap the day nicely.  

Big Brother, MSG  (FMQ in the background)

President, Block Island Seafood Co. JFG 

What are some of your family traditions? 

Cheers! 

Craig 

www.blockislandseafood.com 

In the Can

Have you ever seen oysters in the can?  I hadn't until I came across these antique oyster tin cans.  

Apparently, they are a real money maker and can cost upwards of $400.  I think they would look really cool in a kitchen or seafood market.  


Here are some interesting findings that I found here. 
1819 - Oysters first packed in New York.
1840-49 - Oyster packing in tins becoming big business in Baltimore, MD.

1851 - Term "hermetically sealed oysters" introduced.

Mid-1880's - Oyster packing moves to the southern Gulf states. 

1915 - Biloxi, Mississippi surpasses Baltimore in oyster canning.

1931 - Oysters are being canned on the west coast at Puget Sound, Washington.

2011 - Block Island Seafood Co. discovers oysters in a can. 

Have you ever seen oysters in a can? 

Cheers, 

Craig 

www.blockislandseafood.com

Bad Blogger

This poor little blog has been sorely neglected since the summer months.  I promise to change all that starting now.  I declare that October will be the month of blog posts--good, quality, blog posts.  It would have felt much more monumental to start this on October 1, but what the hell.  October 6 is as good a day as any.  


Here are some snaps of what kept me busy through the summer months.   

In-home cooking demo 

Lemon shrimp 

Deliciousness 

New bumper stickers 

We had help from a professional ice cream scooper at a party 

The dream team 

Ice.  It's what keeps BISCo. cool. 

Grillin' & chillin' 

Stay tuned this month for more BISCo. news, recipes, tips and treats!  Oh did I mention, I am running the NYC marathon on November 6.  Come out and cheer for me! 


Cheers, 
Craig 
www.blockislandseafood.com 

Chowda' Bobby!

Creamy Seafood and Corn Chowder

Ingredients:

6 slices of bacon                                                          ½ cup butter                          

2 cups of diced onion                                                 ½ cup of all purpose flour

1 cup of diced celery                                                   1 ½ quarts of light cream

3 cups of diced potatoes                                            2 ears of corn

1 teaspoon of dried thyme                                        ½ pound of bay scallops

½ pound shrimp, cut small                                     ½ pound cubed monk fish

24 large cherrystone clams

(shucked, chopped and with the juice)

Pinch of ground pepper

Melt the butter and the flour.  Stir this mixture until it bubbles.  This roux will work as a thickening agent in the soup.  After it is made, put in the refrigerator for later.

Cut the corn from the cob and separate.

In a sturdy pot sauté the bacon until translucent.   Add the onions and celery.  When they are soft, pour in 2 cups of the clam juice.  The more juice the clammier and thinner the soup will be.  Add the potatoes, cleaned corn cobs, seasoning, and let it cook for about ten minutes. 

When the potatoes are soft, add the corn kernels and seafood.  Let it simmer for about three minutes, or until the monk fish is cooked.  Stir in the roux and let it simmer for 2 more minutes while you scald the cream in a separate pan.  When small bubbles appear around the edges of the pan, pour it into your chowder base.  Mix it up and enjoy!

Serves about 8-10. 

Hungry crowd at the library! 

Cheers!

Craig 

www.blockislandseafood.com

Wordless Wednesday

BISCo. clam chowder recipe for tomorrow.  Stay tuned!


Cheers!
Craig 
www.blockislandseafood.com 

Block Island Seafood Co. Christmas Party

Block Island Seafood Co. can turn December into July at your home, so it only makes sense that we have our Christmas party in September.  

BISCo.  is only as strong as those who dedicate themselves to our company.   It was high time that we celebrate ourselves.  Thanks, everyone, for helping to make BISCo. what it is. 

Happy Birthday MB! 

It was not only a Christmas party, but a birthday party too (isn't that what Christmas is really all about??). 


It was a great night with great people. 


Cheers!
Craig
www.blockislandseafood.com 

Coming Soon: Football & Tailgates

It is officially September 1 and we are that much closer to fall and many of the things that I love.  

For starters...

football season is just 'round the corner...

tailgates are in the air...

and the Block Island Seafood Co. is now available to cater your in-home or stadium tailgate. 

3 cheers for that! 

Have questions?  Want some menu options?  Email me, craig@blockislandseafood.com. 

Where in the World is BISCo.?

BISCo. likes gyros, feta, and spanakopita so why shouldn't BISCo. take a trip to Greece?  

Here is a shot of KAC in Gramvousa peninsula, off the coast of Crete.

Thanks KAC! Opa!  

Have a shot of you in your BISCo. gear?  Send it along!  Craig@blockislandseafood.com. 

Cheers!

Craig

Kathleen's Swan Song

Kathleen, a Block Island Seafood Co. MVP for this summer, completed her final BISCo. gig of the season.  Kathleen hails from Washington (state, not D.C.) and, as such, she is west-ward bound.  We may pull the Block Island Seafood Co. jet out of retirement if the need arises but for now we say safe travels and thanks for so much.  It has been a true pleasure and a privilege to have Kathleen join the ranks of BISCo.  She has taught so many, myself included, so much.  Cheers to you, Kathleen!

Here she is at the Bayport-Blue Point Library demonstrating proper mussel slurping technique:

After our demonstration at the Bayport-Blue Point Library, I received an email and photograph from one of the attendees, Dawn.  Thank you, Dawn, for your kind words.  It is always a pleasure to spend and evening with you and the library patrons.

Hi Craig,

Thank you for the class. I had a great time. You are a funny guy;) Kathleen is pretty funny herself. You make a good team! I look forward to future classes.

Have an awesome night!!!
Dawn Banks

Cheers! 

Craig 

www.blockislandseafood.com

A Tree Grows in Happauge

Block Island Seafood Co. was honored to be invited to provide a cooking demonstration at the Happauge Library.  Hungry--for knowledge and food--folks came out to learn about and sample two of BISCo.'s finest dishes: shrimp scampi and crab cakes.

As always, there were fine giveaways, good food, and a crowd that will hopefully get to see a bit more BISCo. in their town.

Kathleen relaxing after a long day at the library. 

Block Island Seafood Co. has had a jam packed summer filled with catering and cooking demonstrations.  We are so thankful to all of our patrons and loyal fans.

Cheers,

Craig

www.blockislandseafood.com

BISCo. Lobster Rolls

In case you hadn't heard, one of my favorite meals is a lobster roll.  It is also a family favorite, so, while on the Block, I prepared a batch of lobster salad to make some lobster rolls for lunch.   Since we were making such a large quantity (about 25 rolls) I didn't get to record exact proportions but I promise this is a simple recipe that you prepare to taste.  

Ingredients: 

Lobster meat

Mayonnaise

Lemon 

Celery (finely chopped and drained in a paper towel to remove excess water)

Fresh chives

Salt & Pepper

Potato rolls (top split)

Butter 

In a large bowl combine lobster meat, mayonaisse, fresh lemon juice, celery, and fresh chives.  Fold these ingredients together gently.  You will add small amounts of the mayonnaise, lemon juice, celery, and chives at a time because you want to make sure you are not saturating the lobster meat.   Remember, this is a lobster salad roll, you want to really taste the lobster.  Season with salt & pepper to taste.   Warm rolls in the oven and brush with melted butter.   Serve immediately. 

Cheers! 

Craig

www.blockislandseafood.com

VA-CA-TION...in the Summertime!

Please excuse the lack of posts and updates but the Block Island Seafood Co. was away at the homeland with family.  BI, RI has been the family's vacation destination for the past 18 summers and that will not be changing anytime soon.  Family members, old and young, all appreciate the island's beauty and the time spent there together as precious.   This year we had the first annual Clam Shuck Competition.  The winner had to shuck one dozen clams while keeping to a strict set of requirements (appearance,  no chipped shells, readily edible, etc.)  Included in the shuck-off were your's truly, and my (much) older brothers Drew, Mark and Matt.  For a little background on the competitors, Drew and Mark were formerly employed at Joe's Seafood which was located in Woodside, NY and Matt is a Culinary Institute of America trained chef.  I knew I was up against some of the best in the business, but, truth be told, I am the one who has the most recent experience and practice.   We shucked over 8 dozen clams in a heated competition.   Bets were placed, screams were heard 'round the island and children were scared for their lives.  I am proud to say that my brother Drew took the title as being the fastest, baddest motha' shucker on Block Island.  He shucked one dozen clams in just about two minutes.  I am so proud of him and he has always been a true mentor to me.  A new record was set (reminder: this was the first competition) and I will be practicing all year-long to beat it.  

 

All clams were used to make linguini with white clam sauce for the family.  It was one of the most memorable moments of the trip for me, and, I am sure, for Drew.    



Cheers!
Craig 
www.blockislandseafood.com 

Goodbye to a Friend

BISCo. is saddened by the loss of its friend Tommy Corrigan, who passed away on July 4th. I only came to know Tommy these past few years, but it was easy to see why he was loved by so many.  When BISCo. needed a place to get things done, Tommy stepped up without question and offered his restaurant.  He was, and continues to be, a friend of BISCo.  Our thoughts and prayers are with Tommy and his family. May God bless.

Golden Anniversary

50 years of marriage is something special; a day to be surrounded by all of the friends, family, children, grandchildren, and even pets, that have been there all along the way.  Block Island Seafood Co. was lucky to be included in such a special celebration for two very special people.

BISCo. served up lobster rolls, caesar salad, linguini with white clam sauce, shrimp scampi, surf & turf, and more at their Southampton home.  

The day was great and all guests looked sharp in a lobster bib! 

Planning on hosting a party?  Give BISCo. a call! We can customize menus to your liking.

Cheers!
Craig
www.blockislandseafood.com