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Fruits de Mer Festivities

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Fruits de Mer Festivities

The Local Palate team picks from some of
our 2015 seafood favorites to create a Southern inspired
Feast of the Seven Fishes.

Appetizers

Red Snapper
Crudo

Red Snapper Crudo
Red Snapper Crudo from Chef Rene Ortiz of Launderette, Austin, Texas. Photo by Nick Simonite

 

Marinated Louisiana
Crab Claws

Marinated Louisiana Crab Claws
Marinated Louisiana Crab Claws from Chef Melissa Martin of Curious Oyster Co., New Orleans, Louisiana. Photo by Rush Jagoe

 

Salads

Chilled Smoked
Mussel Salad

Mussel Salad
Chilled Smoked Mussel Salads from Chef Emily Hahn of The Warehouse in Charleston, South Carolina. Photo by Callie Cranford

 

Oysters Over Fennel
and Sea Salt Sorbet

Photo by Bryan Regan
Oysters Over Fennel and Sea Salt Sorbet with North Carolina Sea Beans and Onion from Chef Scott Crawford of Standard Foods, Raleigh, North Carolina. Photo by Rush Jagoe

 

PASTA

Thin Noodles with Blue Crab,
Quail Eggs, and Mustard Greens

Thin-Noodles-with-Blue-Crab-Quail-Eggs-and-Mustard-Greens1-900x900
Thin Noodles with Blue Crab, Quail Eggs, and Mustard Greens from Chef Justin Devillier of La Petite Grocery, New Orleans, Louisiana. Photo by Rush Jagoe

 

MAINS

Shrimp and Clam Stew in Tomato Broth

Shrimp and Clam Strew
Shrimp and Clam Stew in Tomato Broth from Chef Alex Harrell of Sylvain, New Orleans, Louisiana. Photo by Rush Jagoe

 

Fish Baked in Paper
with Persimmon Butter

Fish Baked in Paper with Persimmon butter
Fish Baked in Paper with Persimmon Butter from Chef Bill Smith Of Crook’s Corner, Chapel Hill, North Carolina. Photo by Anna Roth

 

Something Sweet

Olive Oil Cake

Olive Oil Cake
Olive Oil Cake from TLP's Test Kitchen. Photo by Jennifer Hitchcock

 

Honey and Bourbon Syllabub

Photo by Jennifer Hitchcock
Bourbon and Honey Syllabub from TLP's Test Kitchen. Photo by Jennifer Hitchcock