I am fortunate to have travelled extensively in my younger years and those experiences have prompted me to add some unique seafood offerings to my event catering choices. All items are subject to market pricing. Please contact me for an estimate based on current pricing.
Lobster Bake
For many years, I took an annual vacation to the lobster capital of the
world, Portland, Maine. While they call it a Lobster Bake, they actually boil it.
On the last day of these vacations, we would have a Lobster Bake and we
would always include either broiled or deep fried Sea Scallops. Often we
would also catch Striped Bass running down the coast - baked it tastes
just like trout! Corn on the cob and a baked potato rounded out the
Lobster Bake, and yes, I can bring it to you! I would also stuff a few
select Lobsters with my special seafood stuffing with flounder, fresh
sea scallops, crabs, and shrimp bake to perfection!
Click here to inquire.
LA Blue Crab/Shrimp/Crawfish Boil
After working on oil rigs in the North Sea off the coast of Norway, I returned
back to the states as an oil
well tester in Lafayette Louisiana, and for the next 5 years travelled throughout
the gulf area. I was young and it was a tough job, but once a month
we'd all get together at work and have a real down home Cajin crab boil.
What a great memory!
Everyone would sit around a large table lined with newspapers and the boiled crawfish, shrimp and/or blue claw crab would get dumped on the table along with items like corn, potatoes, sausage and boudin, with cajun/creole spice bags (the secret to this style of boil) left intact. We would do it every month and as soon as it was done we'd look forward to the next. Shelling seafood as you eat it creates a great atmosphere for bonding and communication, and it really helped develop a sense of comaraderie among us oil workers. I can bring this experience to you using any or all of the seafood items mentioned. Click here to inquire.
Maryland Blue Claw Crab
I am fortunate to have a younger sister that I visit regularly in the
Ocean City Maryland area, and whenever I visit, I have to have some Maryland
style Blue Claw Crabs. The Maryland style is much different than the
Louisiana style and uses Old Bay Seasoning, Sea Salt, water and beer to
season the boil. This method is also GREAT for shrimp!
Click here to inquire.
Clam Bake
Growing up in Long Island, NY, we had a summer home on Fire Island. Once
setting foot on the island, shoes were gone for the summer, and every
Sunday after mass the families would have a clam bake on the beach. Many times fish,
mussels, hrimp and scallops were included. A wood fire in hole dug in the sand
a few feet down would became the stove where seaweed was laid over and on the coals, seafood wrapped in
foil carefully placed on the seaweed, and then another layer of seaweed,
more seafood then another layer of seaweed, and
finally covering it in sand. A couple of hours later, we dug it up and
feasted. Unwrapping these presents was always a tasty treat.
While I don't dig a hole in your lawn, I can bring the style of food we ate on that beach to your next function!
I learned how to make the famous Long Island Style Stuffed Clams at an early age. As a kid, I would go clamming and sell the clams to make money for family Christmas presents. I would also chop up some clams, make a stuffing and then stuff clams with it. There's nothing quite like fresh stuffed clams compared to the frozen ones you get at the store. These too can be a part of your clam bake! Click here to inquire.