Fisher’s of Orange Beach Marina is making a splash with its new series of dinners known as “Southern Grace.” The series is featuring top-notch celebrated chefs with a NOLA connection.
“With these dinners we’re creating a very special and memorable experience for the chefs, our team, and our guests,” explains owner Johnny Fisher.
It started in April with Chef Justin Devillier of La Petit Grocery. The most recent was May 7 with Donald Link of Herbsaint, Cochon, Cochon Butcher and Cochon Lafayette. He has received so much attention from James Beard that there isn’t enough space for all of the awards. The menu was amazing. Expect similar results from the upcoming guests.
The next dinner is slated for June 14, and features James Beard winner Tory McPhail of Commander’s Palace. Tickets are $143 per person or $181 with wine pairings, tax included. Make your reservations now at www.fishersobm.com.
The rest of this series is just as exciting. July 17 we will have Sue Zemanick of Gautreau’s. July 31 is John Besh. If you haven’t heard of him then maybe you should look him up. He’s kind of a big deal. August 14 concludes the series with John Currence, formerly of Gautreau’s, now with City Grocery in Oxford, Miss.
If this all-star lineup isn’t enough to get you down to Orange Beach, check out Fisher’s splendid Upstairs menu and casual Dockside offerings on their website.
Noble South debuts on Dauphin
We’ve been anxiously waiting for them to open the doors. Finally the Noble South served up their first farm-to-table style dinner last week. The first draft of the ever-changing menu looked amazing. Highlights included chicken liver pate, tamales with mustard green stuffing, catfish, rabbit and dumplings. If they keep this up we may have something special in the old Busaba’s building.
Reservations are not required, but recommended. Open Tuesday through Saturday 5 p.m. to 10 p.m. Call (251) 690-6824.
Italian Fisherman wine dinner a learning experience
This past wine dinner was all about French wines. Our French speaker Jean Francois was very informative and I believe everything we had was from stainless steel tanks as opposed to white oak barrels.
He promised us the PH level was high in these wines and we would not have a hangover because of it. I swear he was right. Now if we can only get the wineries to put that number on the bottle…. The meal was excellent too. I’ll let you know as soon as another one in the series pops up.
Everything is peachy keen at the MacDonald tree
The first year my peach tree produced it yielded three peaches. The following year I got about eight or 10 that were decent fruit. Last year the birds and the bugs left me four. This year is the year. Over 50 are on my tree right now. Today I ate two, gave four away, fed Lucas and Graham one each.
By far the peach is my favorite fruit. Even artificial peach flavoring holds a special place in my heart. You shall not see me turn down a Nehi peach. Pour one of those over French vanilla ice cream just until it crystallizes. Heaven.
Peach snow cones (or snow balls, depending on where you grew up) are by far my favorite, and I must thank Beth Meyer with Emerge Pascagoula for providing me with that very delicious treat at a recent gig. Peach chap stick/lip balm makes enduring the winter months worth it. If you set a blueberry cobbler and a peach cobbler in front of me, well, I’m going to eat both of them. But if I were pressed for time and could only have one it would be the peach. I’m even petitioning the Pop Tart corporation to try and get them to make a peach flavor.
So now that my peaches have beaten Chilton County to the marketplace and are coming in gangbusters, what can I do with all of them? I’ve got a few ideas. Here is one of my favorites. And though there are many like it this one is all mine.
Peach Sangria
Yeah, it’s booze, and though the alcohol content is fairly low it will sneak up on you. Bring a DD along for this one. It’s also a great way to dispose of a bottle of white wine you didn’t really care for, and I am always looking to do more with triple sec.
Ingredients
1 bottle of white zinfandel or other white wine
2 shots (about 3 ounces) of peach schnapps
2 shots of triple sec
2 peeled and pitted peaches
2 cups of pineapple juice
¼ cup of sugar
Pitted and sliced peaches
Pour the booze into a pitcher.
In a blender add the peeled and pitted peaches, pineapple juice, and sugar. Hit puree until smooth. Add to the pitcher.
Add sliced peaches until the pitcher is full.
Refrigerate overnight.
I must warn you the hangover factor can be deadly. Always be safe when handling this kind of stuff. If you can’t handle it then make friends with a neighbor. It should keep for a couple of days. If you want to cut the alcohol content even more then serve over a half a glass of cream soda for a sparkling sensation. Recycle!
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