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Sun and surf, breezy evenings -- they're all part of summer whether you spend it near the ocean, lake, or the backyard pool. Fire up the grill and lay down the day's catch. The seafood choices we have today have never been more abundant or fresh.
IN THIS ISSUE, we focus on expanding our grilling prowess with techniques and ideas for grilling seafood. From guiding you on how to make the best seafood choices to introducing you to planking techniques, grilled seafood suppers have never been more delicious!
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Ken's Notes:
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LOCAL SEAFOOD:
The big question always seems to be "Where can I get fresh fish locally?" At the top of our list is Joe's Fish Market, 1121 Quarrier Street in Charleston, WV. They get their deliveries on Wednesdays and Fridays and everything is good.
After that, the list gets short real fast. We like the fish counter at Marietta's Giant Eagle.
They know their fish,
will give you the flash frozen stock out of the back on request, and we've rarely found their advice to be bad.
Last summer I was able to watch the local DNR troll the Ohio River from the levee at the end of Front Street with a device that puts an electrical charge through the water in  front of their boat. The shock temporarily stuns the fish, they float to the surface, are netted, catalogued and released. Prior to release the officers brought the fish to the bank and discussed their find with the crowd that had gathered.  I was surprised at the wide variety of fish and impressed that the officer expressed great joy in finding a few species that only survive in very clean water. Their general impression was that the water quality of the Ohio was improving, and the fish they found that day reinforced that fact.
Unfortunately, the state of Ohio still recommends that most fish caught in the Ohio and Muskingum be eaten only once every month or two due to the levels of PCB's and Mercury found in the fish. At least we're still heading in the right direction.
FATHER'S DAY GIFT IDEAS:
It's not too late - here are our top 5 suggestions for the Top Dog in the pack (at least humor him that he is)!
 Cuisinart Double Belgian Waffle Maker - Dad plus waffles equals quality time with the kids. - Keurig Coffee Makers - He gets a perfect French Roast, you get a delicious French Vanilla, life is good!
- Rapid Ice Cooler - Stores in the freezer, chills a warm beer to perfection in minutes.
- Digital BBQ Thermometer - The one with the most BBQ toys wins!
- Spiegelau Beer Connoisseur Glass Set - Four different glasses for four different styles of beer.
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 Thai One On Thursday, June 16, 2011 - 6:30 pm, $50 - Sold Out! Donna Beall Bishop
This is a great introduction to Thai cooking. You'll learn to make Tom Kha Gai (chicken in coconut milk soup), Yam Wun Sen (spicy glass noodle salad), Tord Man Plaa (Thai style fish cakes) and Khoa Neow Dam Piak (black sticky rice pudding). Donna is a Parkersburg native who now resides in Lewisburg, WV and Sanibel, Florida. A former local Home Economics teacher, she has traveled the world and studied abroad for many years. Having lived for a while in the Virgin islands, Donna's specialty has been Caribbean cooking; however, in recent years she has studied Thai cooking in Thailand and is willing to share some of her best recipes! Class is limited to 15.
 A Little Bit Corny
Tuesday, July 5, 2011
6:30 pm, $40
Gayle Shank - In-house Chef
Everything corn, in one evening! Learn to make Corn on the Cob, both grilled and microwaved, Griddle Cakes, Chowder, Muffins and Salsa! Class is limited to 15.
Cookin' On The Skids Thursday, July 14, 2011 - 6:30 pm, $40
Gayle Shank - In-house Chef
An evening of do-a-heads - delicious salads that you can make ahead of time and pull out just when you need them! Curried Rice Salad, Pea Salad, Tortellini Salad and Cucumber Salad. Class is limited to 15.
Let's Get Cheesy Thursday, July 21, 2011 - 6:30 pm, $45 Gayle Shank - In-house Chef
Making your own cheese is not as hard as you may think. Gayle will show you how to make home-made Ricotta and Mozzarella cheeses. You'll go home with recipes to use the cheeses in and a Mozzarella Cheese Making Kit with everything you need to make a batch at home for your family and friends. Class is limited to 15.
 Crepes....Tres Bien!
Tuesday, July 26, 2011 - 6:30 pm, $35 Gayle Shank -
In-house Chef
Let us show you just how easy it is to make crepes! This is a hands on class where you'll learn to make both sweet and savory crepes. Class is limited to 12.
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Charcoal Companion's
Porcelain Grill Griddle
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Measuring 9.75 x 14.25 inches, this lightweight griddle features a nonstick finish and two convenient carrying handles. The square holes allow that great grill flavor to get through.
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Wusthof Fish Turner
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This offset slotted spatula features a razor-thin flexible blade designed to slide easily under foods without crumbling edges. Perfect for delicate fish, the metal surface won't waver and maintains its strength when burdened. Long wide slots traveling the length of the flipping surface allow grease and fats to drip away and also doubles as a whisk.
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Stainless Steel
Fish Turner
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All-stainless-steel construction makes this simple design lightweight while being heavy-duty and durable. Large surface area lets you turn whole fish without fear of breaking apart. The oversized handle allows you to remain at a safe distance from the heat source while you command your grill.
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Wood Grilling Planks
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Wood planks yield flavor to all kinds of foods. Choose from several different wood types.
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Elizabeth Karmel's
Wood Chips
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Full of flavor, wood chips lend their special smoke. Available in several different wood types.
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Elizabeth Karmel's
Stovetop Smoker
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Add Apple, Pecan or Cherry chips to infuse food with the sweet taste of slow smoking!
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Take pleasure in placing the best catch of the day on your grill and relishing the summer's warmth.
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