This week has been a whirl, sitting down this evening I am glad to recap and not move, with a little Chef Juice close by, I begin to type. Long days and feelings that are reminiscent of the butterflies of childhood Christmas past. I am so excited to be doing exactly what I am doing.
Thursday I was involved in an event at the Garrison Brewery called Trap Shrimp and Beer. For those of you who do not know what trap shrimp are, you are not alone. Before the event I had to do some homework. Homework that has proven useful as I was asked a ton of questions, answering them with confidence, here is the gist to the beady eyed little morsels.
The trapped shrimp comes from the Chedabucto Bay in Canso Nova Scotia. As it is implied trap-caught, similar to lobster traps. The shrimp are caught inshore so there is no dragging of the ocean's floor involved. This eliminates the damage done to other species of marine life and precious mud. It also limits the need to run engines offshore reducing air and water pollution. The outcome is a product that is cleaner, larger, local, eco-friendly, sustainable and providing employment opportunities to a community struggling. Why would you buy or eat any other shrimp? Adding to all of these positive the shrimp comes unpeeled head on, little eyes and all. The freshest, cleanest tasting shrimp I have ever had, and ya all know I love my shrimp! Check out their web site for more info;
http://www.seachoice.org/page/trap-caughtshrimp
Now let me tell you about the part I played in this event. It is comprised of 2 parts.
1 part private - 4 - 6pm -75 people food industry, fisheries, government, shrimp supports and lovers
1 part public - 7- 10pm- 150 people- fisheries, government, food industry, beer and shrimp supporters and lovers.
First task when arriving at the event is to wedge 50 lemons. (This is when I realize I have more cuts then have been added to the "Cut Counter")
The first Chef's arrive, there are two tables set up inside the venue and we cook in front of everyone. I spend the next 2 hours working with Executive Chef Renee Lavallée from Five Fishermen. I do a recipe called Flash Fried Shrimp. ( a full circle moment for those of you who know me) With the flash fry you cook it shell and head on deep fry for a few seconds, a little s & p, break the shrimp in half pop the bottom half in your mouth and the top half gets sucked out, head composted. Wonderful! Chef Lavallée cooked up Shrimps in Beer with some garlic, paprika and parsley.
Beaming at the experience I go up to FID to meet Chef Dennis Johnston, he passes me off 3 trays of his wonderful Peanut Shrimp Salad. (picture of me trying to hold them on my lap to follow shortly)
My last three hour stint was spent cooking with Chef Alan Crosby of White Point Beach Resort and was sauteing Shrimp with Sticky Garlic Ginger Chili Sauce (official name of recipe) So here I am heating up my pan with oil, and throwing in shrimp, (eyes looking at me) add a bit of Raspberry Garrison Brew, some sticky and you have a wonderful aromatic taking over the hops of the brewery. 150 people waiting for you to describe Sticky Garlic Ginger Chili Sauce one at a time and I feel like I need to try and say it 3 times fast or all of this may diaappear, tis quite the tongue twister. Chef Crosby did Sauteed Shrimp with Low Country BBQ Sauce.
Chef Shaun Zwarun from the DesBarres Manor Inn was also at the event with his Pink Peppercorn Shrimp with Sun dried Peaches and Shrimp & Cabbage Slaw with Shitakes and Black Sesame.
We cooked and the guests consumed 100 pounds of shrimp. That is a whole lota shrimp!
So there I was frying pan in hand flipping shrimp, live music on stage, in a brewery, surrounded by seasoned Chefs and I wonder if life could possibly get any better, it was perfect. I could not imagine wanting anything more, yet I do. It is a taste of what is to come, it makes me want it all and I realize these events are the icing on a cake that is built of hard work. I ended my 16 hour day by downing a few ice cold brews, headed home, tipsy from a diet of beer and shrimp, lay down close my eyes only to open them 4 hours later to the next adventure.
