Chef Dave Snyder of The Halyard Restaurant Group has a passion and knack for seafood in The Golden Isles of Southeast Georgia. His idea of a perfect day is fishing in the morning and sharing the morning’s catch with his loyal guests in the evening. Let’s see what he’s up to this week.
So a painter friend of mine and I agree on many things that our different arts bring to this world. None more important than the saying, “Art is not complete until it is shared with others.” That is the main reason I cook for a living. I love sharing new creations with friends, family, and, of course, our patrons at Halyards and Tramici Restaurants.
I am lucky to have great kitchen crews at our restaurants that want to continuously learn new techniques and cook delicious food. The pride they feel in their work makes my job a lot easier as they work very hard to make our loyal guests, happy guests. Whether it’s learning how to filet a forty-pound African Pompano or a three-pound trout, all the cooks are jockeying for position to butcher with me and my Chef de Cuisine on the cutting board. Once we have the fillets in hand, it’s to the stove with the best oils, herbs and spices, vegetables, fruits, and other finds to create mouthwatering memories.
Last week I was able to share our art on a couple different levels. I had seafood lovers from across the country in the restaurant as guests of SeaPak’s Coastal Getaway Sweepstakes. SeaPak is a locally-based brand, but actually produces some of the best-selling frozen specialty shrimp and seafood items at grocery stores across the country. The winners were flown in from Texas, California, Wisconsin, and Virginia and we spent the late morning talking about great tasting seafood and learning how to filet a wild Coho Salmon before sitting down to enjoy our work.
We filleted the Coho and prepared it “en papillote” or “in paper” with local chanterelles, Vidalia onions, haricot vert, and basil butter. We also kneaded our mozzarella. A few guests were brave enough to knead the curd in the hot water and get a feel for how it’s done. We paired up the milky slices with local basil and beefsteak tomatoes for the appetizer course. Dang, my mouth is watering again.
The contest winners enjoyed their lunch before spending the rest of the day on our beautiful island’s beach or just walking through the live oaks and Spanish moss. Eating homemade mozzarella, making your own wild salmon lunch, and walking on beach, that might be my new idea of a perfect day.
POSTED BY Jenna Reed AT 12:16 pm Thursday September 23rd 2010 1 COMMENT