Holidays at the Catch

 

Hey Y'all, This is the busiest time of the year at the Catch. I remember our very first Christmas Eve ten years ago in Johns Creek. We arrived at work at the regular time, received our fish delivery at the regular time, looked at a couple of special orders we had taken, and got started setting our cases. After about 30 minutes, a crowd starting pouring in the door - more people than had been to our little store all year long - combined. And it lasted all day. We never even got to properly set up our cases - and back then we only had 2! There were three of us there to wait on people who were yelling out what they wanted to buy since there was no real display set up for them to choose from. We started piling fish up in the seafood cases and did our best to handle the hoards of customers. Needless to say, we were totally unprepared. It makes my stomach hurt to think about it even now. Things have gotten a bit more organized since then. Every year we try to be a little bit better and after all this time, we should be close to mastering it. AND THEN CAME COVID. Who knows what this year will be like? We are still having to limit interaction with customers and allowing only a limited number of people in the store. I can't have crowds of people waiting outside and gathered around the refrigerated trucks like has happened in years past. I hope everyone will be patient with us as we come up with some strategies to get you exactly what you need while keeping everyone safe. HOW TO ORDER Call the store where you intend to pick up your order. If you are picking up at Milton, call 678-691-3064 and press Option 2. Even better is to start an email conversation by emailing Sara@kathleenscatch.com. If you are picking up at Johns Creek, call 678-957-9792 and press Option 2. Or email kathleen@kathleenscatch.com and we can put your order together that way. Email is the best way to spell out exactly what you want. And if you have questions, we are happy to answer them through email which would make sure that there were no misunderstandings. Also this will give us an easy way to contact you to make any necessary changes. HOW TO PAY This year we are going to collect payment in advance whenever possible over the phone. That way, when you pick up your order you will not have to come inside to pay. We will be advising you on how to pay as we organize your order via phone or email. And once we get your order we will let you know how to pick it up.

HOLIDAY IDEAS Happy Hanukkah! We have come up with some fish and wine pairings that you could enjoy as you celebrate. We found the recipes and our wine expert, Susan Metz, selected some delicious wines that you could pick up at our Milton location or next door at our Johns Creek location. Pan Seared Tuna Steak Stoller or Lange Pinot Noir Potato Latkes with Sour Cream and Smoked Salmon Champagne or Rose Granit Sparkling Israeli-Style Fish Cakes Bisol Jeio Prosecco or Nik Weis Reisling Christmas Eve Seafood is a big part of Christmas holiday celebrations as many people prepare the traditional Feast of Seven Fishes on Christmas Eve. There are many theories about the name of this Italian tradition - some say seven represent the seven sacraments of the Catholic church or the seven hills of Rome. I'm going with seven as the biblical number for perfection. I mean, what could be more perfect than a meal with seven seafood items in it?   It's no problem reaching seven seafoods for your feast if you shop with me. The easiest way to get started is to prepare a cioppino from our cioppino kit.    Click here for the order form and a recipe. This is what you get:  Cioppino for Six 1 lb mussels 1 lb shrimp 1 dozen littleneck clams 1.5 lbs cod or salmon 6 cups fish stock 1 recipe card $64.99 Add 1 lb crabmeat for $26.99 I mentioned these last week but it doesn't hurt to put it all right here in front of you - seafood party platters! Click here for the order form! And caviar - it's on the party platter order form but here it is in a more descriptive display Talk about a gift for someone who has everything! There are other ways to celebrate the season including Boxing Day (12/26) and Kwanza (12/26-1/1). Any of these recipes should help you cook up something fabulous.

Fin Mail (aka Tooting My Fishy Horn) From Mark Heys: First, I want to thank you for your wonderful notes and emails. We enjoy them and we really love going to the Milton Market. By the way, that new gentleman from NYC is really fantastic! ( That's Bernard, the Milton Store Manager, and we agree that he is awesome! - ed.) So, a few years ago, we attended a cooking class at your John’s Creek location. It was so fun and we really enjoyed one of the recipes. It was a calamari.... I think it was in a light red sauce. We would love to make it again, but we misplaced the recipe. I don’t know if you have access to that chef/recipe. Again, I think it was probably 4 or 5 years ago and the chef was a young nice man, maybe in his 30’s. Let us know if you have any access to that. Ed - Thanks so much for asking. Here is that recipe that the fabulous Chef Jon Beatty used for that cooking class. Calamari Sicilian Lifeguard Style. Enjoy!

Specials This Week: GROUPER from Madeira Beach, FL $11.40/6oz. Here's a great recipe to go with it! This recipe card will also be available in-store Monday for pickup if you'd rather have a printed copy.

Catch-To-Go This Week Available until Sunday, we have Cajun Swordfish with Garlic Butter Potatoes and Roasted Brussel Sprouts. Pictured below! Starting Monday, we'll have Hawaiian Garlic Salmon served with Pineapple Rice over Zucchini and Squash.

And Finally

One of the things I love most about the holidays is touching base with people I have worked with over the years. For example, when we get started on our planning for Christmas we reach back five years to the Christmas plan that our friend and former Catch manager, Colin Kopel, created for us. He is one of many people who have helped us grow and become the best little fish markets in Georgia. And reaching out to Chef Jon Beatty for his Italian calamari recipe warms my heart. I am so happy for the success of all the great people who have worked for me over the years. If you attended any of Jon's cooking classes and demonstrations when he worked for us, you know that his seafood cooking knowledge runs very deep. And as a gift to you all, Chef Jon will be making a holiday appearance next week in this very email! Stay tuned!! Don't stress too much this week as you finalize your gift giving and your limited holiday plans. Remember that the best gift we can give each other is to be around next year for the holidays. Stay safe. Blessings, Kathleen