Windjammer Days 3rd annual Crab Cake Cook-off - Boothbay Register

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Boothbay Harbor Inn hosted the third annual Crab Cake Cook-Off June 28 for the long awaited and revived Windjammer Days Festival. Forty first-come, first-served donors toward WJD were treated to VIP seating for their participation in the tasting. Chefs were Kelly Patrick Farrin from Carriage House, Ralph Smith from Boat House Bistro and Mine Oyster, Rick Koplau from Craft Kitchen and Tavern, and Mike Nguyen from Water's Edge. Judges were News Center Maine’s Sharon Rose, Your Maine Concierge owner Vanessa Santarelli and Harborfest Director Lori Reynolds.

The Cook-Off also marked a renewed collaboration between Friends of Windjammer Days and Boothbay Harbor Region Chamber of Commerce. Executive Director Lisa Walby emceed and BHRCC board of directors members Doug Goldhirsch, Jason Denby, Joanna Breen and Julie Roberts bused tables until Rose revealed Farrin was the judges’ choice for Best Crab Cake.

Said Rose, “What it all came down to was a 0.5 difference in the score. (It was) an extremely elegant presentation, the flavors were bright and fresh, the crab flavor really came through, it was well balanced. The way the other ingredients were plated and presented gave the eater lots of options how they wanted to add flavor to their crab cake.”

Walby announced Koplau as the peoples’ choice winner with 19 votes out of 40. “Most mouth watering crab cake – that's what we're going for,” said Walby.

Each chef gave insight to their dish. Koplau said his “simple recipe” consisted of carmelized shallots, bacon crumbs, the “usual culprits” for the cake to keep the creamy consistency most prefer, topped with pickled fiddleheads and ramps, tomato jam and a little blistered pepper aioli.

Nguyen said his crabmeat was also sourced locally, seared with red pepper, celery and a lot of lemon zest and was accompanied with a tomato vinaigrette and marinated cucumbers. The secret ingredient? Philadelphia Cream Cheese. Said Nguyen, “Hey, I'm from Pennsylvania, so I had to put a little something from there.”

Smith said he took a rare departure for an Asian inspired crabcake akin to the classic crab imperial inside rice paper with a panko crunch. “I'm from the Chesapeake area, Delaware. So, crab cake, crab cake, crab cake, crab cake, crab cake. I decided to do something as far outside the box as possible and stay away from the traditional crab cakes I'm used to.”

Farrin also professed a simple recipe consisting of celery, onion, Old Bay Seasoning and fresh-picked crab brought in the same morning. “We put a little chipotle aioli on there, some crispy thyme … paprika, chive oil and a lot of love.”

Said Rose, “We always joke when we do events like this that it's such a tough job, but honest to god – it's such a tough job. I think the real winner is Boothbay Harbor when your town has this for talent … They were all so beautifully presented, all so tasty and we were getting so full because we wanted to eat all of it.”

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June 29, 2021 at 07:45PM
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Windjammer Days 3rd annual Crab Cake Cook-off - Boothbay Register

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Try the crab mac & cheese with goldfish crackers: Kids inspire chef Chad Wells at Glenwood’s Walker’s Tap & Table - Baltimore Sun

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The process of trying to feed his own kids has translated into the kitchen at Walker’s Tap & Table, where Wells has been executive chef since it opened, just a few months before the pandemic. Here, Wells is cooking up crowd-pleasing dishes like crab mac and cheese with goldfish crackers and microgreens, or specials like soft-shell crabs dusted in Cheetos. “I do dumb stuff with them,” Wells said, sitting at a booth in the restaurant’s Glenwood dining room. A white fabric canopy and bubble lights have turned this strip mall storefront into an oasis. In one corner, the flames of a brick oven dart to heat up pizzas, and a team of cooks prepares wings, salads and busting-at-the-seams burgers.

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June 29, 2021 at 07:04PM
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Try the crab mac & cheese with goldfish crackers: Kids inspire chef Chad Wells at Glenwood’s Walker’s Tap & Table - Baltimore Sun

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Akron chef to give free demo on Red Thai Shrimp Curry via Hudson Library - cleveland.com

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HUDSON, Ohio – The Hudson Library & Historical Society will host a live virtual cooking program with chef Jennifer Tidwell.

The demo is 7 p.m. Wednesday, July 14. Tidwell, owner of Jenuine Cuisines personal-chef services and program director of the North Akron CDC NoHi Pop-Up kitchen, will guide folks on how to make Red Thai Shrimp Curry.

Tidwell, a graduate of Cuyahoga Community College, holds degrees in applied business in culinary arts, biology and public health.

Registration is required for the free Zoom event. Participants will receive an email invitation to join the class, which will be recorded for the library’s Facebook and YouTube pages. For details, email askus@hudson.lib.oh.us or call 330-653-6658, ext. 1010.

I am on cleveland.com’s life and culture team and cover food, beer, wine and sports-related topics. If you want to see my stories, here’s a directory on cleveland.com. Bill Wills of WTAM-1100 and I talk food and drink usually at 8:20 a.m. Thursday morning. And tune in at 7:05 a.m. Wednesdays for “Beer with Bona and Much, Much More” with Munch Bishop on 1350-AM The Gambler. Twitter: @mbona30.

Get a jumpstart on the weekend and sign up for Cleveland.com’s weekly “In the CLE” email newsletter, your essential guide to the top things to do in Greater Cleveland. It will arrive in your inbox on Friday mornings - an exclusive to-do list, focusing on the best of the weekend fun. Restaurants, music, movies, performing arts, family fun and more. Just click here to subscribe. All cleveland.com newsletters are free.

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June 29, 2021 at 05:02PM
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Akron chef to give free demo on Red Thai Shrimp Curry via Hudson Library - cleveland.com

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Louisiana Inshore Shrimp Season to Close July 2, 2021 in Remaining State Inside Waters - FOX 15

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The Louisiana Department of Wildlife and Fisheries announced the 2021 spring inshore shrimp season will close at official sunset on Friday, July 2, 2021, in all remaining inside waters from the Mississippi/Louisiana state line westward to the Louisiana/Texas state line

For a map detailing this closure, see the map above or click here.

The open waters of Breton and Chandeleur Sounds as bounded by the double-rig line described in R.S. 56:495.1(A)2 and all state outside waters seaward of the Inside/Outside Shrimp Line, as described in LAC 76:VII.370 will remain open to shrimping until further notice.

Data collected in recent weeks by LDWF biologists indicate an increased quantity of small, juvenile white shrimp within these waters. The decision to close these waters was made to protect these developing shrimp and provide opportunity for growth to larger and more marketable sizes. The areas that remain open will be monitored and closed if biologically appropriate.

LDWF reminds shrimpers there is a size restriction on saltwater white shrimp taken in the inside and outside (offshore) waters of Louisiana. Saltwater white shrimp must be 100 count (whole shrimp per pound) or larger. This size restriction applies to the taking or possession of such shrimp aboard a vessel, EXCEPT from October 15 through the third Monday in December, when there is no possession count on saltwater white shrimp, taken or possessed. When more than 50 percent by weight of the saltwater shrimp taken or possessed is seabobs or brown shrimp, then the maximum allowable amount of undersized white shrimp taken or possessed should not exceed 10 percent by weight of the total saltwater shrimp taken or possessed. If compliance issues develop, remaining open areas will be closed.

For more information, contact Peyton Cagle at (337) 491-2575 or pcagle@wlf.la.gov .

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June 29, 2021 at 10:56PM
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Louisiana Inshore Shrimp Season to Close July 2, 2021 in Remaining State Inside Waters - FOX 15

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Shrimp products recalled over possible salmonella contamination - ArkLaTexHomepage

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(WBRE/WYOU) — If you have these shrimp products in your freezer you should throw them away because they may be contaminated with salmonella.

Avanti Frozen Foods is recalling several shrimp products after the FDA tested and found salmonella in a sample of frozen cooked shrimp.

GM recalls nearly 400,000 vehicles due to suspension problem

Shrimp brands including Censea, Hannaford, Open Acres, Waterfront Bistro, Honest catch, COS, 365 and Meijer have the potential to be contaminated with salmonella, according to the FDA.

The FDA released the company’s announcement on June 25 saying the affected products were distributed nationwide from late December 2020 to late February 2021.

Consumers with the following products should not consume the shrimp and should return it to the place of purchase or throw it away, the FDA said.

The Centers for Disease Control and Prevention has linked six cases of illness in two different states from affected frozen cooked shrimp.

Even though the products were imported between December 2020 and February 2021, they may have been sold in stores more recently.

Salmonella can cause serious and sometimes fatal infections in children, frail or elderly people and people with weakened immune systems. You should call your healthcare provider if you experience any salmonella symptoms such as diarrhea and a fever of 102°F. Other symptoms include nausea, vomiting and abdominal pain.

Dog food recalled over possible salmonella contamination

The CDC recommends that items and surfaces that came into contact with the recalled products be washed with hot soapy water or in a dishwasher.

For more information, contact the company at +(91) 402-331-0260 Monday-Friday 10 a.m. to 4 p.m. GMT +5.5.

Stay up to date with the latest news and weather by downloading the Arklatexhomepage News App from the App Store or Google Play.

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June 29, 2021 at 10:57PM
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Shrimp products recalled over possible salmonella contamination - ArkLaTexHomepage

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Rusty Crab restaurant burns down in Mars Hill - The County

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The remains of the interior of the Rusty Crab restaurant in Mars Hill after a fire early Monday morning put it at a total loss. (Photo courtesy of Rusty Johnston)

The remains of the interior of the Rusty Crab restaurant in Mars Hill after a fire early Monday morning put it at a total loss. (Photo courtesy of Rusty Johnston)

The Rusty Crab, a popular seafood and burger shack on Route 1 in Mars Hill, has burned down and is a total loss. The cause of the fire is unknown.

MARS HILL, Maine — The Rusty Crab, a popular seafood and burger shack on Route 1 in Mars Hill, has burned down and is a total loss, according to its owner Rusty Johnston.

Johnston said he received a call from the local fire department at around 1:30 a.m. Monday telling him that his business was on fire. By the time he had arrived on the scene, firefighters had extinguished the blaze, but it was too late for the restaurant to be salvaged.

“It was a complete loss,” Johnston said. “The fire marshal is investigating it now and we should know more after that, but unfortunately we had no fire insurance.” The cause of the fire was still unknown Monday evening.

While fans of the crab shack, which also serves whole claims, haddock nuggets and lobster rolls, may despair at the loss of the Route 1 landmark, Johnston says there are already plans to revive the Rusty Crab. He said he is closing on purchasing property on a brick-and-mortar restaurant in Mars Hill, with plans for it to be completed by winter and serve food year round. He is also looking into a way to build a new stand in the meantime.

“[We] want our customers to know this setback won’t slow us down,” Johnston said. “The restaurant is still a go.”

Thank you for reading your 4 free articles this month. To continue reading, and support local, rural journalism, please subscribe.

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June 29, 2021 at 04:31AM
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Rusty Crab restaurant burns down in Mars Hill - The County

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Salmonella Outbreak Linked to Frozen Cooked Shrimp, CDC Says - FOX 21 Online

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(FOX TV) – The U.S. Centers for Disease Control and Prevention said a Salmonella outbreak that has sickened multiple people is linked to frozen cooked shrimp.

The shrimp, made by Avanti Frozen Foods, has since been recalled nationwide.

As of June 25, the CDC said six adults from Nevada and Arizona have been infected with the particular strain of Salmonella linked to the outbreak.

The true number of sick people in an outbreak is likely much higher than the number reported, and the outbreak may not be limited to the states with known illnesses. This is because many people recover without medical care and are not tested for Salmonella, the CDC said.

Several products are included in the recall from Avanti Frozen Foods.

The shrimp was sold under multiple brand names including 365, Censea, Chicken of the Sea, CWNO, Hannaford, Honest Catch, Meijer, Open Acres, and Waterfront Bistro.

The products were distributed nationwide from late December 2020 to late February 2021. You can see more details and descriptions for the affected product in the FDA recall here.

If you have any of the products, throw them away or return them to the store where you purchased them.

Most people infected with Salmonella experience diarrhea, fever, and stomach cramps, the CDC said.

Symptoms usually start six hours to six days after swallowing the bacteria. Most people recover without treatment after four to seven days.

The CDC recommends calling your healthcare provider if you have diarrhea and a fever higher than 102 degrees; diarrhea with no improvement for more than three days; bloody diarrhea; so much vomiting that you cannot keep liquids down; or signs of dehydration.

This story was reported from Detroit. 

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June 28, 2021 at 10:32PM
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Salmonella Outbreak Linked to Frozen Cooked Shrimp, CDC Says - FOX 21 Online

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