Friday, March 11, 2022

Shelf Favorites, Fluke Special, and Wine Updates

 

Happy Friday from the Catch Crew!
Wine Tasting Events This Weekend
Milton - we're ready for you! Our Milton Market has wine again AND we're going to be doing a wine tasting each Saturday from 3pm-5pm. Come sample some of our great wines with Sara! This Saturday we're tasting Oregon wines: R. Stuart Big Fire Pinot Noir, Ovum Wines Big Salt White Blend, and Van Duzer Pinot Gris. If you need to grab some dinner items before you taste, don't worry - you can pick out your fish, we'll wrap it up and place it in the cooler until you're ready to leave!

Brookhaven - as always, our tasting is every Saturday from 3pm-5pm with Mr. Fish. This Saturday our theme is Great Whites and a Red for Pairing with Seafood. We'll be sampling Van Duzer Pino Gris, Route Stock Sauvignon Blanc, and Paul Mas Languedoc.

Fun Fact for our Brookhaven customers - did you know that our ONE YEAR anniversary is coming up next week!? Be on the lookout for more details soon for some fun ways we're celebrating!

Johns Creek - Johns Creek Wine & Crystal always have their Saturday tasting from 3pm-6pm. Taste some great wines then shop with us next door before 5pm to get what you need for dinner! You can subscribe to their newsletter via their website or visit their Facebook page to see what wine regions they'll be exploring that day or any upcoming events they'll be hosting.

Some of Our Favorites on the Shelves
If you've visited more than one of our market locations, you may have noticed our dry good shelves vary between each location and there is a reason - like each of our fish species, our customers have their unique tastes, too! We have your old classics like Old Bay Seasoning, Alessi Risotto varieties, and our Catch seasonings at each market but here are some you may not be familiar with that you need to get your hands on ASAP!
Brookhaven: Horseradish Remoulade - Smooth and savory with a subtle horseradish flavor, this sauce is a delicious dip for breaded seafood and French fries or as a topping on roast beef.

Nut Crumbs - This a a bread crumb alternative that is not only delicious but it's gluten free, Paleo, vegan, Keto, and sugar free. We have both Original and Everything flavor. A new shipment is coming in this weekend!

Terrapin Ridge Sriracha Horseradish Squeeze - Sriracha and Horseradish give this sauce a one-two punch. Use as a dip for calamari, onion rings, and sweet potato fries. Better yet, dredge a piece of swordfish in it and pat on some crunched-up, kettle-cooked potato chips. Pop in the oven at 425 for about 12 minutes or until done. Yum.

Milton: Coconut Curry Aioli - this amazing sauce from Terrapin Ridge sounds like it would have a typical curry spice kick, but nope! It's slightly sweet like coconut and goes beautifully on not just fish but any veggies. Use it as a grouper/corvina marinade or a garnish.

Beautiful Briny Sea Salts & Sugars: Locally made in Atlanta, these chef-crafted sugars and salts pair well with almost everything. The sugar is great in coffee!

Terrapin Ridge Ginger Miso Honey Dressing: Young ginger, sweet carrot, honey and a rich white miso create a perfectly balanced salad dressing. Wonderful as a base for stir fry or as a dipping sauce for sushi and egg rolls. It's a perfect marinade for tuna - 30 minutes in the marinade and a quick sear on the grill.

Johns Creek: Terrapin Ridge Hot Pepper Peach Bourbon - The rich flavor of bourbon adds incredible depth to roasted peaches, while red pepper gives this sauce just the right amount of heat. The result is an incredible glaze for fish, chicken or beef and a delectable cheese topper.

Kelchner Lemon Dill Marinade - Give your dish a bright, fresh flavor with this creamy, zesty marinade and sauce. Lemon and dill are the quintessential flavorings for fish.

Terrapin Ridge Hot Wasabi Squeeze - This specialty sauce is the perfect balance of wasabi kick and flavor. Perfect for garnishing crab cakes and sushi. Mix with sour cream and use as a condiment on salmon burgers or as a dip for fried shrimp.
WEEKLY SPECIAL 03/11 - 03/17
while supplies last

North Carolina Fluke Flounder for $16.99/lb (that's $6 off regular retail!!)

This is a great fish to have on Meat-less (Fish) Fridays during Lent - but let's be honest, it's great any day!


Daylight Savings Time
Don't forget we Spring Forward this Sunday! While it may still feel like winter outside, it will be officially Spring before you know it. Georgia weather may not always be consistent but you know what is? Our Catch to Go meals that will help you with that lost hour during the week!
Catch to Go This Week & Next
Until Sunday we'll have Sweet Chipotle Salmon with Green Beans and Potatoes.
Starting Monday, we'll have Pineapple Teriyaki Swordfish with Stir-Fried Veggies and Rice.
And Finally
As the old saying goes, "March comes in like a killer whale and goes out like a guppy." I don't know about you but my closet is packed full of everything from bikinis to parkas.

I spent yesterday working at our Johns Creek location which made me rather nostalgic. It's been almost 11 years since the day I took a deep breath and turned the key in the lock there to start this roller coaster ride of fishmongering. While I was working I talked with several of my most loyal customers: Becky and I talked grandchildren and commiserated over the bombing of the children's hospital in Ukraine. I still remember when Becky wasn't a grandmother yet and how she so longed to be. Now she has her hands full of love.

I laughed with Mimi about her time as a student in New Orleans and how much fun she had. I told her I had never gone to Mardi Gras because huge crowds of drunk people make me nervous. Not that I am opposed to drinking - I just prefer to be the only drunk in the room.

I met a new customer (of course I can't remember his name) from Florida and we spent a good 15 minutes talking Florida fish: scamp, stone crab, and snappers. He's longing for the old days of buying fresh fish from the boats but he is pretty darn happy to find that my store is the next best thing.

I was carrying my food-stained sea bass recipe with me to remember to bring my fish home for dinner. I shared it with several customers so sea bass was flying out of the cases! I hope they all enjoyed their dinner as much as I enjoyed mine.

Anyway, I wanted to tell you all about this little place in Johns Creek where Kathleen's Catch got started. It's smaller than the other two and not so fancy, but it's where it all began. I owe so much to all the people there who taught me about fish and about customer service and about business in general. We've come a long way, baby, but I will never forget where we started.

Blessings,

Kathleen

PS Just to be clear, I don't really own a bikini. And you can thank me for that when you see me next.

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