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hello!
Welcome to feast's February cuisine of the month newsletter.
Every season, thousands of people descend upon the broad sandy beaches of the Pacific Northwest to experience the excitement and delicious rewards of clam hunting. So much that over the years it's become a modern American cultural event. This annual phenomenon, along with other robust flavors of the region including; gourmet roasted coffee, fresh foods cooked on cedar planks and artisan brewed beers have made the Pacific Northwest our featured cuisine for February. Enjoy the last of winter by exploring this diverse and rich cooking, which emphasizes fresh, earthy ingredients simply prepared.
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season's best: fresh pacific razor clams .
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buy
Santa Monica Seafood as well as many of the Asian supermarkets around Downtown and the San Gabriel Valley occasionally carry fresh razor clams. But their availability is elusive so it's best to call ahead. If you come across an opportunity to prepare and eat them fresh, change your dinner plans immediately and cease the moment. Alaskan Harvest and Pike Place Fish Market are two establishments that provide on line shipping of good quality frozen razor clams, as an alternative.
store
Freshly shucked and cleaned razor clams in "steak form" can be refrigerated in an air tight container for up to 7 days. Razor clams freeze very well and can be individually wrapped in plastic wrap, then stored together in a zip top freezer bag for up to two months.
serve
Lightly breaded + fried, razor clam steaks with lemon + garlic butter, fried razors + eggs for breakfast, razor clam chowder, razor-polenta fritters, smoked razor clams cook
Panko Fried Razor Clams Serves 4 generously
8 Pacific razor clams, cleaned + dried
3 medium eggs
1 1/3 cups all purpose flour
salt, black pepper + garlic powder to taste
1 1/3 cups panko (Japanese bread crumbs)
1/3 cup finely grated Parmesan cheese
vegetable oil for frying
Place a sheet of wax paper on a flat baking sheet, sized to fit in your freezer. Beat eggs together in a bowl and set aside. In a second bowl sift together the flour, salt, pepper + garlic powder. In a third bowl mix together the panko and Parmesan. Cover the clams in the flour first, coating well but shaking off excess flour. Dip the floured clams into the eggs, then into the panko mixture, pressing the mixture evenly into the clams. Place breaded clams on prepared baking sheet, cover lightly and freeze until firm. Heat oil in a skillet, about an inch deep on medium high heat. Cook clams on both sides until lightly browned, about 1 minute on each side. To ensure tenderness be careful not to over cook. Place cooked clams on paper towels briefly to drain. Enjoy right away with homemade cocktail sauce.
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what's cooking .
  
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micro-brew tapas partypoached fresh oysters, herbs + shallots
winter vegetable tempura, ponzu dipping sauce
bison + farmhouse cheese slider, smoked mushroom "slaw"
pan fried pacific razor clam steaks with warm bacon + onion saladgrilled artisan potato slice with dill vodka crème + salmon roe
alaskan cedar plank feast
carrot blini, poached fresh halibut + pickled radish salsa
grilled flat bread pizza with alaskan crab, brie + herb oil
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baby spinach, roasted beets, smoked bacon, apple, blue cheese, honey citrus vinaigrette
cedar plank entree
wild alaskan salmon, brown sugar + dill
venison chop with juniper berry rub, currant infused jus
wild rice, charred kale + dried fruits
oven roasted parsnip + brussels sprouts
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sourdough bread pudding, preserved wild berry crème anglaise
february northern pacific luncheon
baby romaine hearts, warm goat cheese croustade + creamy anchovy dressing
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miso glazed free range brick chicken
black pepper pappardelle, wilted winter greens, walnut pesto + pecorino
grilled root vegetable + potato mélange
garlic ginger snow peas + broccolini
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mocha chocolate cupcakes with espresso bean frosting
Our menus are created using the best, fresh seasonal ingredients. To ensure premium quality and availability, orders must be placed 24-hours in advance. Contact us for personalized menus reflecting your event theme, culinary tastes or budget. Special dietary requirements can also be creatively accommodated. |
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details... .
  
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our favorite cocktail this month: espresso martini
2 oz cold espresso
3 oz Absolut vodka
3 oz Kahlua or other coffee liqueur
2 oz white creme de cacao
Pour ingredients into shaker filled with ice, shake vigorously, and strain into chilled martini glass. It should be somewhat frothy.
great ideas
Vintage style post cards are a great way to invoke the nostalgia of the past. At a recent party we catered for a family relocating to Portland, Oregon, place settings were made out of vintage style postcards from the Columbia River, Crater Lake, and the Willamette Valley Wine Country. Inscribed by the host with a unique message for each guest, they were a creative way to say farewell.
feast loves... Waste Less Living; provides an easy, convenient way to reduce an event's impact on the environment and offers a variety of eco-friendly waste solutions. Our favorite service is "Compost Waste Management & Disposal". Special bins are set up at an event with a representative to sort trash and/or food scraps. They take the sorted waste to a commercial composting facility to be properly composted and broken down. We love the way they help our clients achieve zero landfill waste at their events. www.wastelessliving.com
contact us
We build our business on referrals from our clients. We value our relationship with you, and appreciate the opportunity to stay in touch. Please think of us for your Oscar viewing party or for any special celebration on your calendar, and for your business catering needs. And, if you have a friend or colleague whom may need a caterer, please tell them about us. We can be contacted at 310-568-8600 or by email. And as always, feel free to visit our website. We look forward to hearing from you very soon.
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bon appetit!
Harvey Slater + your friends at feast
  
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