WINTER WEATHER UPDATE

  • Raleigh Farmers Market shop will be OPEN FRIDAY, JAN 6th 10am-4pm
  • Raleigh Farmers Market shop will be CLOSED SATURDAY, Jan 7 & SUNDAY Jan 8
  • Western Wake Farmers Market will be CLOSED SATURDAY, Jan 7
  • Chapel Hill Farmers Market will be CLOSED SATURDAY, Jan 7
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Piedmont Winter Seafood Dinner – FEB 8

SeasonsOfTheSea_logoLoResPiedmont welcomes Chef Justin Burdett of Local Provisions for a winter menu highlighting NC Seafood & the art of preservation

As a longtime supporter of small, North Carolina growers, Piedmont has remained equally committed to being a good steward of the sea. Each season, Piedmont invites chefs, fisherman, and organizations supporting sustainable seafood to collaborate on their Seasons of the Sea dinner – a multi-course dinner showcasing the diversity and seasonality of fish and shellfish from our coast. This 4-part dinner series highlights North Carolina’s seafood in Winter, Spring, Summer and Fall.

On February 8th, Piedmont’s Executive Chef John May welcomes Chef Justin Burdett – whose Local Provisions in Asheville, NC was named by EATER among the “21 Best New Restaurants in America” to collaborate on a 7-course winter menu (below) featuring North Carolina seafood and a wide range of preservation methods. Look for dishes featuring pickling, smoking, curing and more, alongside sustainably caught North Carolina seafood from Locals Seafood. Piedmont’s relationship with Locals Seafood has enabled them to share fresh-caught fish from North Carolina’s coast throughout the year, and to be advocates for a robust North Carolina seafood economy. A percentage of every ticket purchased will fund North Carolina Catch. “Fresh seasonal seafood from our coast is top notch. NC Catch couldn’t be more pleased that Piedmont is presenting a special taste of the best that North Carolina has to offer,” explained NC Catch President Jimmy Johnson.

“These dinners give us an opportunity to bring like-minded chefs to the Piedmont table; we couldn’t be more excited to welcome Chef Justin Burdett, who recently opened Local Provisions in Asheville, NC, and is well respected for his work with local farms, foragers and fermentation,” stated Piedmont’s Chef John May. May and Burdett, who are collaborating on the menu, will focus on the art and science of preservation – a necessity during the winter months when there isn’t an abundance of fresh produce.

This dinner will be celebrated Wednesday, February 8th, at 6:30pm. The $65/ person 7-course menu is also available for $90, with General Manager Crawford Leavoy’s wine pairings which reflect a similar viewpoint. “We’ve chosen to highlight very unique and off-the-radar wines for this dinner,” including wines from underrepresented wine regions like North Carolina’s Outer Banks, New York’s Finger Lakes and the Shenandoah Valley in Virginia, as well as unconventional wines from Hungary, Austria and Italy.

Reservations can be made by contacting 919-683-1213. All special menus may be previewed in the Events section at www.piedmontrestaurant.com. Please also note Chef John May’s January Seasonal Ingredient 4-course Tasting Menu features Winter Squash.

Since its inception in February 2016, Piedmont has hosted Dean Neff, Ricky Moore and Jay Pierce to highlight Shrimp, Black Bass, Snapper, Triggerfish, Flounder, Swordfish and Tuna from North Carolina.

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Festive Fish Curry

It’s the season for some wonderful holiday cooking. In our part of the world this usually means a lot of comfort foods that bathe us in cheese, cream, bacon, and meat. While this is a good thing, sometimes we crave something different. A great way to mix things up is to make a coconut curry with fish. In Indian cooking the most common name is Kerala curry. The coconut milk base fits that craving for a creamy warm soup while the layer of ginger, chile, and other spices will hit your taste buds that aren’t used for casseroles and roasts.

What kind of fish should you use? King Mackerel is the most traditional choice this job. It’s firm and full flavored meat holds up well to the spice and heft of the curry. In fact, the fish used in India, Indonesia, Sri Lanka, and other places where curry is found is a relative of our mackerels here. Not the same fish but in the same family. You will see it called King Fish, Surmai, Seer Fish, among other names. They may not be the exact same species but they mostly fall in the same family of Scombrondini.

Dogfish-curry
credit: Triangle Localista

A key element to this flavor diversion is tangy sourness that comes from Tamarind. You can find Tamarind paste in most stores and easily in an Asian grocery store that can be found near you in a quick search on Google Maps. If you don’t have it you can substitute lime for the sour ingredient. Sweet, spice and sour. That is the mix that makes coconut curry with mackerel something to try this holiday season.

There are numerous recipes out there. Here is one I tried last weekend that was a hit. For my family I reduced the chili powder and used a curry powder blend over individual spices. Ginger, garlic, onion, and curry powder (with Tumeric) are the minimum ingredients.

King Mackerel Coconut Tamarind Curry

Note: King Mackerel is one of the fish under mercury warning here in NC. For the specifics, please visit the NC Department of Health and Human Services Mercury Advisory to get the full details and help in making your seafood selections. If you do not want to consume King Mackerel we have plenty of other options at the market for fish curry, just ask your market vendors!

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Fall Seafood Selection

Fall is an excellent time for NC Seafood. We see many well known favorites along with lesser known species. It’s a great time to try something new like Dogfish, Mullet or King Mackerel!

king-mackerel

NC Seafood Availability for November and December:

Black Sea Bass
Bluefish
Cobia
Croaker
Dogfish
Flounder
Grouper
King Mackerel
Monkfish
Mullet
Drum
Sheepshead
Speckled Trout
Gray Sea Trout
Striped Bass (Rockfish)
Swordfish
Yellowfin & Bigeye Tuna
Shrimp
Crabmeat
Oysters
Clams
Sea Scallops

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Bell’s Reef Oysters

CATCH INFO: Shellfish Cultivated in North River, NC
Grower: Michael Starks
Cultivation Method: Bottom Cages

Saltier cousin of Chadwick Creek Oysters. Chadwick Creek provides Bell’s with seed and gear. Bell’s Reef have a nice, deep cup and white shell like Chadwick Creek.

REVIEW: “They were FANTASTIC! Just as good as any wild-caught oyster I’ve ever eaten, and salty too! I’ll definitely be back. Glad I no longer have to wait until I go home to eat oysters.” – Carteret County Native

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Blind Pig Dinner – Nov 12

blindpig

A Raleigh underground dinner, NC chef collaboration and fundraiser focused on fresh North Carolina seafood and supporting our local marine fishing industries through NC Catch.

In collaboration with: Locals Seafood

Proceeds proudly donated to and support: NC Catch

Featured Chefs: Kyle Mcknight, Steve Goff of The Blind Pig Triangle/Brinehaus Meat & Provisions, Keith Rhodes of Catch Wilmington, Ricky Moore of Saltbox Seafood Durham, Mike Moore of Blind Pig Asheville/Old Etowah Smokehouse & Jesse Bardyn of Cafe Lucarne Raleigh

Location: Undisclosed in Raleigh, NC until 48 Hours prior to the dinner by email.

Menu: Seven Undisclosed Courses of absolutely fresh and amazing NC Seafood

Don’t miss this amazing supper!

Tickets: $75, Gratuity NOT included, please bring cash for your servers!

>> PURCHASE TICKETS

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Farmstock – Sept 24

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New Belgium will provide Beer, with proceeds going to the Growth Fund.

LIVE MUSIC TBA

Seafood Gumbo prepared by Stanbury
Veggie Gumbo prepared by The Fiction Kitchen
Chicken & Sausage Gumbo prepared by Standard Foods

Ingredients provided by Farmers’ Collective, Endless Sun, Raleigh City Farm, Old Milburnie Farm, Locals Seafood.

$15 Tickets available at the Gate. Includes music and gumbo. Beers available for purchase.

>> MORE INFO: http://www.farmerscollectivenc.com/pages/farmstock

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Simple Baked Crab Cake Recipe

  • olive oil for brushing baking sheet
  • ½ cup mayonnaise
  • 1 Tbsp Meaux mustard (whole-grain Dijon)
  • ½ of beaten large egg (approx. 1 ½ Tbsp)
  • 1 pound lump crab meat, picked over
  • salt and pepper
  • minced fresh parsley

Preheat oven to 400F and lightly grease a baking sheet with oil.

In a large bowl, whisk together the mayonnaise, mustard and egg. Season to taste with salt and pepper, then fold in crab and parsley until just combined.

Gently form mixture into four 1-inch thick cakes (can use a small ramekin as a mold) and transfer to baking sheet.

Bake crab cakes in the middle of oven approx. 20 minutes, or until golden. Let crab cakes stand on baking sheet 5 minutes before

Yield = 4 crab cakes (2 main course servings)

NOTE: Can make smaller crab cakes for appetizers. Reduce baking time to approx. 15 minutes.

Recipe courtesy Chapel Hill Farmers’ Market customer, Karen Powers (modified from Jimmy Sneed’s recipe in Gourmet May 1994)

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Tomatoes and Seafood are a Summer Hit

maters-chfmWe all know summer is in full swing when it’s tomato time at the farmers market. What are some ways that tomatoes and seafood go great together? For this blog post we will skip traditional tomato sauces that can survive with canned tomatoes and be at our service in the fall and winter. We will also save those wonderful hot tomato-based stews and soups that come to mind. We don’t need any help staying warm inside the raging hot inferno known as Summer in North Carolina. We’re going to talk about those fresh, plump tomatoes you waited for all season that very soon may be piling up on your counter.

Here are three ways you can pair seafood with fresh tomatoes or cherry tomatoes:

Salsa Cruda

The quickest thing you can do is make a tomato salsa to top your cooked fish. You can prepare the fish however you like and add the crisp, cold salsa on top as a makeshift sauce. Salsa Cruda typically has a little spice. You get a bonus here for also using any hot peppers you pick up at the market. You could also go tropical and add Mango to your salsa, or you could add a Mediterranean twist with olives and capers. In any case, it sounds more gourmet with the name Salsa Cruda. Whatever you choose to put in your salsa the contrast of cool with the heat of the cooked fish will make dinner stand out with a crowd or a simple dinner at home. Here is a Fish with Tomato Salsa Recipe to get you started.

Fra Diavolo Sauce

This is a traditional spicy Italian red seafood sauce. When used with shrimp it should be more of a summer staple than it is. We would choose this one for a special occasion because one, it will scale well and easily feed a crowd, and two, it also has a gourmet approach that will signal you put extra effort in the dish. If hosting a dinner party you could give a little history. Fra Diavolo means “Brother Devil” in Italian. He was a Guerrilla leader who resisted the French occupation of Naples in the early 1800’s. We would have to ask an Italian if the name of the sauce is related to the revolutionary. On the surface, though, it makes for an interesting note to enlighten your guests. The real reason to use this sauce? It is a great vehicle for shrimp! Get your tomatoes, hot peppers, and shrimp for this wonderful sauce. You can find plenty of traditional recipes for Fra Diavolo online, but we really like the look of this American take on the dish in a recipe from Rachel Ray: Cherry Tomato Fra Diavolo.

Baked Whole Fish with Tomatoes

For good reasons, the usual suspects for baked fish are salt, pepper, olive oil, and lemon. Now is a great time to add sliced or diced fresh tomatoes to the list of toppings for baked fish. Sure, you could skip the whole fish and go for fillets. If you have been waiting to try your hand at whole fish, though, tomatoes are a great seasonal inspiration to give it a go. Here is a recipe from an Italian cookbook of mine that features one or our most plentiful and lower cost fish, Striped Mullet. (Like any other recipe talked about today, you can substitute any number of other Locals Seafood catch.)

Baked Striped Mullet with Tomatoes
Cefalo al tegame

From the book Fish: Recipes From the Sea, Phaidon Press

1.25 lb whole striped mullet
1 Tbs chopped oregano
1 Tbs chopped parsley
1 garlic clove
1.5 cups of dry breadcrumbs
1 lb of tomatoes peeled, seeded, and diced
Juice of one lemon
Olive oil

Preheat the oven to 350 and brush a large ovenproof dish with oil. Put the fish in the prepared dish, season with salt and pepper and sprinkle evenly with the oregano, parsley, garlic and breadcrumbs.

Top with the dice tomatoes, drizzle with olive oil and bake for about 20 minutes. Remove the dish from the oven, sprinkle the lemon juice over the fish and serve immediately.

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We’re Hiring Seafood Crew Members

locals-staff-2016edit
At Locals Seafood, we are driven by our passion to deliver the freshest possible seafood caught by North Carolina fishermen to our friends and neighbors inland.

We are looking for hardworking, motivated, responsible people to join our seafood crew. The ideal candidate is a well-rounded individual ready to dive into a variety of tasks including but not limited to the following:

  • Pickup seafood from docks along the NC coast.
  • Provide high quality customer service at local farmers markets.
  • Process(scale/fillet) and pack seafood including fish and shellfish.

Requirements

  • Able to work flexible hours, including Tuesday and Thursday evenings and early Saturday mornings.
  • Must have a driver’s license and clean driving record.
  • Maintain clean work environment and abide by Food Safety guidelines.
  • Self-motivated.
  • Passion for providing excellent customer service.
  • Enjoys working with a team and is able to communicate effectively with customers, peers and management.
  • Experience handling/processing fish and shellfish is a plus.
  • Knowledge of fish species and preparation is a plus.

Full-Time and Part-time positions available. Hourly pay + commissions (sales staff)

If interested, email resume to info (at) localsseafood.com

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