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Celebrate Mardi Gras at Wildfish Seafood Grille


Grilled Oysters, such as Oysters Rockefeller, are popular Mardi Gras treats.

Wildfish Seafood Grille in San Antonio gears up to celebrate one of the year’s most prized holidays on Tuesday, February 21st. While there won’t be a “Fat Tuesday” parade, diners can enjoy a “food carnival” complete with authentic Southern cuisine and plenty of charm. Executive Chef Eddie Djilali will serve up festive offerings including:

• Louisiana Oysters

• The Wildfish All Lump Crab Cake Sautéed with Chive Remoulade Sauce

• Broiled Oysters with spinach and artichoke fondue

• Lemon Sole in Parmesan Crust sautéed with Plum Tomato, Herb Salad and Lemon-Garlic Butter Sauce

• Gulf Snapper Filet with Fresh Jonah Crab sautéed with Lemon-Chive Butter Sauce

• Two, ½-pound West Australian Lobster Tails, Broiled with Drawn Butter and Lemon

The restaurant will also feature traditional New Orleans-style cocktails including mojitos, bloody marys and mint juleps upon request.

Located at 1834 NW Loop 1604 San Antonio, TX 78248, Wildfish is open daily for happy hour at 4 p.m. and for dinner nightly in the dining room at 5 p.m. Patio dining and valet parking is available. For more information please call 210.493.1600 or visit the website at www.WildfishSeafoodGrille.com.

 

ABOUT WILDFISH SEAFOOD GRILLE

Wildfish Seafood Grille offers the finest fresh fish, hand-shucked shellfish and Midwestern, aged USDA prime center-cut steaks set in a high energy, casual, contemporary environment centered around an exhibition kitchen, innovative raw bar and a showpiece bar and lounge.

 

 

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It’s Time to Party!


Mardi Gras is just around the corner. Are you ready to party?

Fat Tuesday is a time to celebrate the bounteous flavors we have before some of us embark on 40 days of self-sacrifice. So, before you exorcise your demons, exercise them in a bacchanalia worthy of the Big Easy.

It is in that spirit that we offer three recipes. One is for a traditional Creole soup filled with oysters, artichokes, butter and more wonderful things.

Second is a gumbo chock full of ham, shrimp and crabmeat, as well as the traditional okra. (Gumbo is an African word for okra, so the dish was created with the vegetable in mind. If you don’t like the slime, follow the recipe closely.)

Finally, what’s a party without a great cocktail or two? To make sure you imbibe something wonderful, we offer a recipe for a Big Easy tradition, the Cocktail à la Louisiane, an irresistible blend of whiskey, Benedictine, Peychaud bitters and other wonders. (I found the Peychaud Bitters at Spec’s.)

From our files are a few more recipes and ideas to make your Mardi Gras even more flavorful:

Sandy White’s Crazy Good Gumbo

A Genuine Sazarac

Last-Minute Mardi Gras

Callaloo

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