TableScape Magazine - September 2023

SEA SEA

A WORD FROM THE PUBLISHER

You’re Cordially Invited

By Joe Tetro

celebrated by many during the holiday season with the Feast of Seven Fishes

This tasty tradition, which has roots in Catholicism, takes place every year on Christmas Eve and consists of seven delicious seafood dishes (or more, depending on who you ask).

Here in Lower Alabama we have a seafood culture every bit as intense as our Southern Italian brothers and sisters And perhaps even more delicious

Who here hasn’t gone on a quest to find the best West Indies Salad or debated the proper way to prepare trigger fish? We all have that friend who has mastered the art of the crawfish boil or can shuck an oyster like nobody’s business

In this months issue of TableScape, Allison Marlow takes us on a journey down the Bon Secour river and out to the Gulf of Mexico where we explore the bounty that is the Gulf Coast. Oysters and crabs, red fish and shrimp the culinary options are endless. So sit back and enjoy the stories, recipes and photography that are uniquely Lower Alabama.

These are just a few culinary experiences we will explore in this issue. Join us for the journey and invite your friends because as Julia Child once said: "People who love to eat are always the best people."

Photos Courtesy of Matt Gates

Photos Courtesy of Matt Gates

Much More Than A Meal

By Allison Marlow

Food.

For growling stomachs. For exhausted souls. When the volunteers at Prodisee Pantry hand a client a bag of groceries it contains so much more than a meal.

“We’re going to feed your physical hunger and by welcoming you we are recognizing you as a human being and the emotional and spiritual support you need,” said Deann Servos, executive director of Prodisee Pantry. “Part of this is being recognized and loved on and I think our volunteers do that exceptionally well.”

This year marks 20 years that volunteers at the Spanish Fort based non-profit have been feeding families in Baldwin County. What began as Thanksgiving meals for just 25 families has grown into one of the most successful grassroots startups in the county. Volunteers here have distributed meals to 508,000 individuals since that first holiday.

The key, Servos said, is recognizing that those they serve come from all walks of life. “Our volunteers recognize themselves in the faces of people who eat here,” she said. “It doesn’t take a lot to be one paycheck away from being able to put healthy food on the table. That’s one medical crisis or legal issue or natural disaster. Those all contribute to having families need us. ”

The idea that there were no hungry families in Baldwin County was what kicked three women into action to create the pantry. “A well-known person in our community made a very public statement that there were no hungry people in Spanish Fort,” Servos said. “We knew that wasn’t true and it became our battle cry. ”

Photos Courtesy of Matt Gates Photos Courtesy of Matt Gates

Servos, Christy Inabinett and Sheri McCrory created the template for Prodisee Pantry over a kitchen table. They opened their doors in conjunction with the outreach ministry of Spanish Fort United Methodist Church’s Prodisee Center.

The name, Prodisee, is derived from the story of the prodigal son who is welcomed home with open arms and the idea of seeing love through good work. When the Latin roots are shaken and stitched together, Prodisee, Servos said, means “to benefit the world.”

“We thought it was a lofty idea. At the time we didn’t know it, but it is an appropriate name, ” Servos said.

Photos Courtesy of Matt Gates Photos Courtesy of Matt Gates

Indeed. Not only has Prodisee Pantry become a powerhouse in organizing and distributing food as well as recovery resources to families over the years, but its volunteers are also the epicenter of good during and after disasters.

Survivors of Hurricanes Katrina, Sally, Zeta all have come to the pantry. Families put out of work after the 2010 oil spill in the Gulf and when the federal government shut down in 2014 have all been clients. And when Covid-19 spread, the lines for assistance were unmatched.

During those months of uncertainty Prodisee Pantry put 4 million pounds of groceries on the tables of Baldwin County families over 40,000 visits.

A good portion of that food comes from Baldwin County farmers. Servos said in a typical year 135 tons of locally grown produce is purchased, and sometimes donated, from local farms.

The pantry also provides families with Gulf shrimp and fish as well as locally sourced eggs.

“Sometimes the food we receive is fresher than you or I can get at the grocery, ” Servos said. “Food is love and we want to let you know we care by giving you the freshest food we can get.”

Perhaps a more important benchmark than food poundage or number of clients served, is the number of volunteers the pantry maintains.

Photos Courtesy of Matt Gates Photos Courtesy of Matt Gates

Several have served next to Servos since that first Thanksgiving meal. Over the years the children of those early volunteers have returned with their own children to help.

“We have generational volunteers and it’s awesome to watch that,” Servos said. “That is so humbling to me. No one could have thought when we started that we would end up here.”

For More Information about Prodisee Pantry visit: www.ProdiseePantry.org

Cajun Shrimp Pasta

This Cajun Shrimp Pasta recipe will have you saying goodbye to restaurant versions and hello to this epically delicious recipe!

PREP TIME 15 MINUTES

COOK TIME 15 MINUTES

TOTAL TIME 30 MINUTES

SERVINGS 6 SERVINGS

INGREDIENTS

1 pound medium raw shrimp shelled & deveined

2 tablespoons Cajun seasoning divided

2 tablespoons lime juice divided

1/2 teaspoon garlic powder

8 ounces uncooked fettuccine

2 tablespoon olive oil divided

2 tablespoon butter divided

1/2 large red onion thinly sliced then halved

3 medium bell peppers (any color combo) thinly sliced

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper optional

2 tablespoons flour

3-4 garlic cloves minced

1 1/2 cups low sodium chicken broth

1/2 cup heavy cream

1 14 oz. can fire roasted diced tomatoes, well drained

3/4 cup freshly grated Parmesan cheese

Cajun Shrimp Pasta

INSTRUCTIONS

Add shrimp to a medium bowl and toss with 1 tablespoon Cajun seasoning, Cook fettuccine in salted water according to package directions just until al dente. Reserve 1/2 cup pasta water then drain and set aside.

1 tablespoon lime juice, and 1/2 teaspoon garlic powder. Set aside.

Working in two batches, melt 1 tablespoon butter with 1 tablespoon olive oil over medium high heat in a large heavy bottom skillet. Add shrimp and spread into an even layer. Cook 3-4 minutes, just until shrimp are opaque and cooked through, flipping half way through. Scrape shrimp and juices into a bowl. Set aside. After shrimp is cool enough to handle, you can chop tails off if you desire.

To the now empty pan, melt 1 tablespoon butter with 1 tablespoon olive oil over medium-high heat. Add onions, bell peppers, 1-3 teaspoons Cajun seasoning (see notes), 1/2 teaspoon salt, 1/4 teaspoon pepper, and optional cayenne pepper (if you want it spicy); cook for 2 minutes. Add garlic, sprinkle in flour and cook 1 additional minute.

Turn heat to low and whisk in chicken broth, and heavy cream, stirring constantly until smooth. Stir in diced tomatoes.

Increase heat to medium high and bring the sauce to a simmer. Simmer until thickened, stirring occasionally, approximately 3-5 minutes.

Reduce heat to low and stir in lime juice followed by Parmesan cheese until melted. Stir in the cooked shrimp, and pasta until well coated in sauce, adding additional reserved pasta water or heavy cream if needed to reach desired consistency. Taste and season with additional salt, pepper and/or cayenne pepper to taste.

Garnish with freshly grated Parmesan Cheese, fresh parsley and lime juice (optional).

This place is blue yet wickedly hot. It is also the garden where chefs of Lower Alabama pluck their most delectable, bedewed ingredients. It is, in fact, what makes this region utterly delicious.

In fact residents of the Gulf Coast have been enjoying the seas ’ bounty long before five-star chefs took it to new heights.

Native Americans who called the coastal region home thousands of years ago left behind shell mounds; stacks of brackish water clams common in the marshes of the Gulf Coast. They may have picked the clams based on easy availability.

Now, visitors and residents alike pick Gulf Coast seafood because it is divine.

The inlets and waterways that stretch outward from the Bon Secour River mimic long, protracted fingers, their veins crafted from the black lines of outriggers and nets hanging off of shrimping vessles moored here. The space between is dotted by shops that seem as old as the water itself. Here they sling the freshest the Gulf has to offer: Billy's seafood, Aquila Seafood and Bon Secour Fisheries, where four generations have been harvesting the seas since 1892.

On many days the boats are gone before the sun rises, fetching a rainbow's worth of shrimp hued pink, brown and white. They chug past overgrown banks thick with dark green vegetation that grows tall even as the dense summer heat makes the prettier blooms nearby wilt.

After decades of loss after oil spills, hurricanes, those boats are full again. Thanks to the installation of artificial reefs which have created high quality fishing sites, federal laws that allowed the red snapper population to rebound, and the pointed revitalization of oyster beds lower Alabama has set the benchmark for what amazing seafood should be.

History has turned into tradition in our waterways. Generations of families have headed out into the Gulf to hunt tuna, hogfish, amberjack, snapper and grouper.

The day’s take soon was large enough to feed a nation. The Gulf of Mexico now provides nearly 50 percent of the United States’ domestic seafood.

Lucky for us, chefs across lower Alabama have first dibs when the boats hit the docks. There are as many styles and choices in restaurants as there are ways to prepare seafood. Casual, hole-in-the-wall or high end that require heels and suits or something in between. The lower Alabama seafood scene has something for everyone.

And though most will claim the title of best, the region can actually stamp that moniker on the brochures this year since Chef Brody Olive of Orange Beach was crowned King of American Seafood last month in New Orleans and was previously named winner of the eighth Alabama Seafood Cook-Off.

You can taste Olive’s masterpieces at Voyagers at Perdido Beach Resort but get in line early or make a reservation because spots here go fast.

Whatever table you find yourself at, sit back, enjoy and let your palette dabble in the familiar and the unusual. Sure, shrimp is a staple, but odd creatures such the invasive lionfish pop up on the menu occasionally too –and it’s fantastic.

Welcome to the Gulf Coast, sit a spell, and enjoy.

Oyster House Crab Salad

Created by Alabama restaurateur

Bill Bayley in 1947, this delicious, easy-to-make crab salad has long been popular throughout Mobile our version came from Wintzell's Oyster House.

INGREDIENTS

1 small yellow onion, peeled

1 lb. jumbo lump crabmeat, well picked over 1⁄2 cup vegetable oil

6 tbsp. cider vinegar

Salt and freshly ground black pepper

DIRECTIONS

STEP 1

Finely chop onion. Spread half of the onions in the bottom of a medium mixing bowl. Arrange crabmeat on top of chopped onions, then cover with remaining onions. Season to taste with salt and pepper.

STEP 2

Pour oil, vinegar, and 1⁄2 cup ice-cold water over salad. Cover and marinate in the refrigerator for at least 2 hours or overnight. Toss lightly before serving.

SUSHI Delights

By Danielle Rose

Sushi is thought to have first arrived in the United States in the early 1900s. The 1960s is when it really started gaining popularity among Americans, and its demand has only grown since then.

Today, it's estimated that nearly 5 million Americans eat this world-famous Japanese dish at least once a month, making it something of a staple in the culinary world.

Types of Sushi

Did you know that "sushi" doesn't refer to just one particular food? It's actually a blanket term, as there are many different types of sushi. One of the most popular variations is the sushi roll, also called maki. These traditional rolls can be filled with rice, raw or cooked fish, other seafood, and vegetables, all wrapped up in dried seaweed, or nori. Another traditional roll is the uramaki roll, which translates quite literally to the "inside out" roll.

As you might've guessed, an uramaki roll has rice on the outside while the nori is used to keep the ingredients wrapped up inside. These are often referred to as the "specialty rolls" you might see on the menu at your local sushi restaurant, as they usually contain more fillings and more toppings than your traditional maki roll.

One sushi roll you might be familiar with is the “California roll,” which was created by Japanese sushi chefs living in California as a gentle encouragement for consumers who weren't quite ready to dive into raw fish. The California roll is made with cooked crab, cucumber, and avocado. Of course, the California natives grew more adventurous and started to enjoy raw sushi too, and the rest of the world followed suit, making it a worldwide trend.

Nigiri, another well-known type of sushi, is made up of only two essential ingredients - rice and fish. Sushi rice is often seasoned with a combination of salt, vinegar, and sugar, and is formed by hand when preparing nigiri, whereas your sushi rolls are typically formed using a bamboo rolling mat. The mound of rice is then delicately topped with a singular slice of fresh, high-quality fish. Ngiri is most often served as an appetizer, or it can be part of a larger platter of sushi.

Sashimi, on the other hand, isn't actually a member of the sushi family, but is equally delici S hi i i t l f thi l li d i f fi h d other ingred accompanie flavor.

The Art of S

Now, it’s und eating raw f

So, what makes sushi so good? In one word - umami.

Umami is known as the fifth taste amongst sweet, salty, bitter, and sour. This Japanese term roughly translates to " essence of deliciousness" and is characterized by its meaty and savory notes. When you experience umami, your taste buds experience a rich and satisfying flavor that rounds out all other tastes. Additionally, expert sushi chefs meticulously choose the finest ingredients with utmost care and precision, striving to attain the ideal balance of flavors, textures, and aromas in their dishes. This results in a culinary experience that certainly leaves a lasting impression on the palate.

Sushi chefs are regarded as skilled artists who take great pride in both the crafting and presentation of their dishes. The texture, flavor, and even the color of each component are carefully considered, with chefs striving for the perfect balance to create a satisfying culinary experience. This meticulous attention to detail sets sushi apart as a true art form.

In the documentary "Jiro Dreams of Sushi," an 85 year-old Jiro Ono, a devoted sushi master, speaks to his consistent pursuit to improve and perfect his own techniques more and more every day. Ono, now age 97, continues to dedicate his time and efforts to his sushi-making skills while operating his world famous restaurant, Sukiyabashi Jiro. These chefs spend years to decades working to perfect their craft to be able to create the highest quality dishes.

Sushi on the Gulf Coast

With fish and other seafood acting as sushi’s main ingredients, it’s safe to say that there are plenty of opportunities for sushi enthusiasts to indulge in excellent sushi throughout the Gulf Coast. Local establishments pride themselves on offering dishes made with seafood served fresh from the Gulf, as they should since fresh ingredients are essential in the creation of good sushi.

Koto Grill Sushi & Hibachi restaurant is considered to be one of the finest Japanese restaurants in South West Florida. While the owners take care to maintain an authentic Asian ambiance, their sushi chefs design and create dishes based on the traditional Japanese presentation, but with their own unique twist through the use of their own sauce and flavor creations.

Miso Seafood, located in Gulf Shores, Alabama, is another establishment proud to offer fine, fresh seafood dishes. With an impressive selection of options, this establishment has earned the loyalty and admiration of its patrons, who consistently rave about their dining experiences and the impressive quality of their sushi.

Innovative Creations

While sushi is already made up of different types, chefs have experimented with even more ways to present this combination of classic ingredients. One such presentation was introduced by Peter Yen, founder of the creation and restaurant of the same nameSushirrito. Sushirritos, or sushi burritos, are filled with all the same ingredients loved in traditional sushi, but wrapped inside a sheet of nori to create an even larger sushi roll that can be conveniently eaten by hand, mimicking the experience of eating a traditional burrito.

Sushi has even taken on the form of donuts! Rice is molded to resemble the classic round shape of a donut, and adorned with all the traditional sushi ingredients you'd expect. These fun and colorful creations began sweeping the nation and can now be found in many sushi restaurants, however, to fully enjoy this particular innovative creation, utensils are highly recommended.

A Cultural Masterpiece

The culinary world holds sushi with great reverence and admiration, as do those who savor its delicate flavors. This traditional dining experience is steeped in history and cultural significance, whether you opt to use chopsticks or prefer the Japanese custom of savoring it with your hands.

It is with great gratitude that we savor these exquisite dishes not only in America but directly throughout the Gulf Coast, where we can truly enjoy sushi and seafood in its freshest form. The tireless efforts of the skilled chefs, diligent fishermen, and dedicated producers make it all possible. Their hard work and dedication are truly appreciated, and we are fortunate to have the opportunity to experience such a delicacy.

Seafood Paella

INGREDIENTS

4 1/2 cups chicken stock

1/2 teaspoon saffron threads, crumbled and then loosely measured

1/4 teaspoon salt

3 tablespoons olive oil

1/2 yellow onion, finely chopped

1/2 red bell pepper, finely chopped

3 cloves garlic, finely chopped

6 ounces mild dried chorizo sausage, sliced into thin half-moons

3 cups short-grain rice, such as Spanish

Bomba rice or Italian Arborio

1 (14-ounce) can fire-roasted diced tomatoes

1 cup frozen green peas

1 pound large (21 to 24 per pound) shrimp, peeled and deveined, with tails left on

1 pound mussels, rinsed and scrubbed

1 pound littleneck clams, rinsed and scrubbed

1/4 cup chopped parsley, for garnish

NOTE:

IF YOU HAVE TROUBLE FINDING SPANISH CHORIZO, SUBSTITUTE ANOTHER KIND OF COOKED SAUSAGE ALONG WITH 1 TEASPOON OF SMOKED PAPRIKA (FOR THE SMOKY FLAVOR)

Seafood Paella

DIRECTIONS

PREHEAT THE GRILL:

HEAT A GAS GRILL TO MEDIUM-HIGH HEAT (375°F), OR LIGHT A CHARCOAL GRILL AND LET BURN UNTIL THE CHARCOAL IS COVERED WITH GRAY ASH.

STEEP THE SAFFRON:

IN A SAUCEPAN OVER MEDIUM HEAT, BRING THE STOCK TO A BOIL.

ADD THE SAFFRON AND SALT. TURN OFF THE HEAT AND LET THE SAFFRON STEEP FOR AT LEAST 15 MINUTES.

TASTE AND ADD MORE SALT, IF NEEDED.

COOK THE SOFRITO BASE: IN A 12- TO 14-INCH STAINLESS STEEL SKILLET OR CAST IRON PAN, HEAT THE OIL OVER MEDIUM HEAT ON TOP OF THE STOVE.

ADD THE ONION AND RED PEPPER, AND COOK FOR 5 TO 7 MINUTES, OR UNTIL THE ONION IS TRANSLUCENT.

STIR IN THE GARLIC AND CHORIZO.

ASSEMBLE THE INGREDIENTS BY THE GRILL: ON A TABLE NEXT TO THE GRILL, SET THE SKILLET WITH THE SOFRITO, THE RICE, TOMATOES, INFUSED STOCK, SALT, PEAS, SHRIMP, MUSSELS, AND CLAMS.

BEGIN COOKING THE PAELLA: SET THE SKILLET WITH THE SOFRITO ON THE GRILL.

ADD THE RICE, AND COOK, STIRRING OFTEN, FOR 4 TO 5 MINUTES, OR UNTIL THE RICE IS COATED WITH OIL AND LIGHTLY TOASTED.

STIR IN THE STOCK, TOMATOES, AND PEAS.

TASTE FOR SEASONING AND ADD MORE SALT, IF YOU LIKE.

SPREAD THE RICE EVENLY OVER THE BOTTOM OF THE PAN.

CLOSE THE GRILL COVER AND SIMMER THE RICE WITHOUT STIRRING FOR 15 MINUTES, OR UNTIL THE RICE ABSORBS MOST OF THE STOCK. IF THE MIXTURE LOOKS DRY, POUR ABOUT 1 CUP OF HOT WATER OVER IT, BUT DO NOT STIR.

Seafood Paella

DIRECTIONS

ADD THE SEAFOOD:

NESTLE THE MUSSELS AND CLAMS INTO THE RICE WITH THE HINGE SIDES UP SO THEY RELEASE THEIR JUICES INTO THE RICE.

ARRANGE THE SHRIMP AROUND THE SHELLFISH.

COVER THE PAN WITH FOIL, CLOSE THE GRILL AND COOK FOR 6 TO 10 MINUTES LONGER (DEPENDING ON THE HEAT OF YOUR GRILL), OR UNTIL THE RICE AND SHRIMP ARE BOTH COOKED THROUGH AND THE MUSSELS AND CLAMS ARE OPEN. (DISCARD ANY SHELLFISH THAT REMAIN TIGHTLY SHUT ONCE EVERYTHING ELSE IS COOKED.)

CHECK TO SEE IF THE BOTTOM IS BROWNED:

SLIP A SPATULA UNDER THE RICE AND CHECK TO SEE IF YOU HAVE ACHIEVED THE ELUSIVE GOLDEN BROWN SOCARRAT. IF NOT, SET THE PAN OVER THE HEAT, UNCOVERED, FOR A FEW MINUTES TO LIGHTLY CARAMELIZE THE BOTTOM.

SPRINKLE WITH PARSLEY AND BRING THE WHOLE PAN TO THE TABLE FOR SERVING.

The Oyster Revolution

By Abigail Blythe Batton

There is a quiet revolution happening, that, until recently, has remained buried in the bays and estuaries of Lower Alabama. The whole thing centers on the most famous of the molluscs, the oyster. To be clear, oysters have been a part of the area ’ s food economy for centuries. Oysters love warmer climates and Alabama’s temperatures allow for oyster farming year round. Additionally, oysters are fussy about their environment and Alabama’s coastal landscapes provide the healthy, nutrient rich water systems they require to thrive.

So oyster farmers, or, if you want to get fancy, ostréiculteurs have long enjoyed the craft of oyster farming, expanding their enterprise from Dauphin Island to Bon Secour. Historically, the Native Americans were the first to pull oysters from the water doing so with such enthusiasm that by the time the French arrived in 1717, they found ginormous mounds of oyster shells

d b h l ll d d l b ’

using heavy rake-like contraptions called oyster tongs and dredge along the bottom of the beds.

The hard work required to gather oysters plays into their high price point. But there are other, less pragmatic reasons that oysters are considered a top shelf cuisine. At $36 to $54 dollars a dozen, these ocean darlings have become one of the most coveted animals of the sea.

For one thing, well, the pearls. Alabama is one of only 18 states to produce fresh water pearls. An oyster isn’t even capable of producing a pearl until it reaches maturity-three years old. And then it takes another six months to several years for the pearl to develop. So a single pearl can take up to five years to produce. It’s a long game, one that’s played inside the oyster shell deep underwater which is another way of saying, it’s magical.

But the oyster meat itself arrives to the plate deeply storied. Oysters contain something called tyrosine meaning they are rich in zinc. Zinc is thought to increase dopamine which, in turn, enriches sexual desire. It doesn’t matter how many scientists attempt to dispute this belief, oysters will likely always hold the throne for sexy foods.

At one time, Alabama was the highest ranking oyster producer in the United States. Today, according to the Alabama Marine Resource Division, it harvests over one million pounds a year. This harvest produces over three million dollars for the local economy.

But do they taste good? Oysters are considered an acquired taste. For one thing, it takes a certain amount of bravery to approach an oyster, blobbish and slippery and slide it down your throat. But oysters aren’t considered extraordinarily fishy. Many say they taste like the ocean which is a broad way of saying that raw oysters are salty, mineral rich, tasting of seaweed, earth and copper. But there are more ways to enjoy them than shucking and throwing them down the hatch like a shot of vodka.

The abundance of local oysters helps local chefs perfect oyster menus with dishes like cornmeal crusted fried oysters, baked oysters with bacon, greens and parmesan and even oysters with hot sauce and blue cheese.

However you eat your oysters, the best way to enjoy them, and history bears this out, is to share them with friends. So, go get your sexy on in one of Alabama's over 20 oyster bars, enjoying a tradition rooted in Alabama's deep food-culture heritage.

Oysters Rockefeller

INGREDIENTS

24 Oysters live in shell

4 tablespoons of butter

2 shallots finely minced

10oz baby spinach

12oz heavy cream

1/2 cup Romano cheese

1/2 teaspoon black pepper

1 tablespoon lemon juice

1/4 cup Pablo bread crumbs

1 tablespoon Pernod or white wine (optional)

DIRECTIONS

Rinse and clean the Oysters

Carefully open the Oysters and using a paring knife cut under the Oyster releasing it from the shell. Place the open Oysters on a sheet pan and refrigerate until needed.

In a large sauté pan or wide bottom pot, melt the butter.

Add the shallots to the melted butter and sauté over medium heat for 3 to 4 minutes. Do not let them burn.

Add the baby spinach and sauté until the spinach is wilted.

IF you want to add Pernod or white wine, now is the time to add the wine to the pan.

Add the lemon juice, heavy cream, Romano cheese, and black pepper to the spinach. Bring to a boil and then reduce the heat.

Allow the mixture to cook until the cream is reduced by half.

Place one tablespoon of the spinach mixture on top of each Oyster

Top with Panko bread crumbs.

Place the Oysters in a 375 degree oven for 15 to 20 minutes until the top is golden brown

Serve the Oysters on a bed of rock salt with lemon slices and enjoy!

In this edition of 350 , we had an opportunity to sit down with Tamara Wintzell, owner of Tamara’s Downtown in Fairhope, Alabama

TS: Tell us a little bit about yourself.

Tamara: I’ve been in the restaurant business for 43 years. My first restaurant was in 1982 with Old Bay Steamer, and after that, it just took sail. I’ve had 16 restaurants. I’m about to open number 17, which is going to be Tammy’s Sports Bar & Grill.

So when I was 13, my dad passed away at 42. We all had to fend for ourselves. So, my first job was at Cedric's Fish & Chips in Jacksonville, Florida. And I was a natural. I actually lied about my age to work, because I was 15 and you had to be 16. I always worked in some sort of industry since then.

I was either a waitress, a bartender - I even bartended at 18 in Jacksonville. And then I’d always been in the industry. I always took a job and that was my second job. And, I’ll never forget, when I moved to Atlanta, the second job I had was for El Chico Corporation. A week after I started working part-time, their district manager calls me and says they want to have lunch with me and offered me to go into management training. I moved to Texas for three months, then back to Atlanta, and then they asked me if I’d transfer to Mobile, Alabama. I took the transfer, and 9 months later I opened up my first restaurant in downtown Fairhope.

TS: What do you love about the restaurant business?

Tamara: I love the people, I love the uniqueness, of all sorts from all over, the food. Tamara’s Downtown is more American, cajun, and a little bit French. Our menu is eclectic. You can find anything you want except for Mexican or sushi. We do have sushi-grade tuna though. We use a lot of fresh fish. We have crab claws, scallops. Our food is very fresh and cooked to order as well. Our food doesn’t sit under a heat lamp, including our french fries.

TS: If you had to choose your favorite - breakfast, lunch, or dinner?

Tamara: How about brunch? With some jazz and Bloody Mary’s flowing and good Benedict's, which we have every Saturday and Sunday. Brunch is fun. To do a brunch is just a totally different element than just breakfast. Brunch has a downtown New Orleans feel, which I love.

TS: Can you tell us about your Happy Hour?

Tamara: Well, we ’ ve won three awards in a row for Best Happy Hour, Best Brunch, and Best Bloody Mary on the Eastern Shore. And there’s pictures to prove it!

TS: What makes your restaurants different?

Tamara: Our menu. Our bar - the eclectic-ness of all the bourbons. We carry high-end bourbons, not just small batch bourbons. I think our staff also has a lot to do with it. I have a great, friendly staff. We welcome you, no matter who you are. We want to welcome everybody and make them feel comfortable, and take care of you. You’re like family when you walk in here because we get to know you, you ’ re not just a customer coming in and out of here like a revolving door.

TS: Can you tell us about your menu?

Tamara: I don’t know of another restaurant that carries this type of menu. Everything from seafood, to lamb, duck, pastas, steaks. All the fresh seafoodfresh snapper, grouper, mahi, salmon, sea bass is locally sourced. Everything is put together in a unique way. We even have tomahawk steak when it’s available. We truly have something for everybody.

TS: We heard a rumor about your crab cakes. Tell us about that.

Tamara: Oh, yeah. My crab cake, I take pride in it. They are gluten-free. They’re not fried, they’re actually sautéed on a grill. And we were just written up in Southern Living.

TS: What has that done to your crab cake sales?

Tamara: Crab cakes are flying out the door! They really, really are. We use probably 12 pounds of crab meat a day.

TS: Tell us about life on the eastern shore.

Tamara: I’ve been here for 39 years. Both my children were born here. I love Fairhope. Even through my ups and downs, Fairhope has been important to me. I try to give back. I try to help. It still has a small-town feel, I think it’s beautiful. People say it’s gotten big, to me it’s just gotten better. It’s a great place to live. I live down the street and get to drive a golf cart to work.

TS: Is there anything else you’d like to share?

Tamara: Through the pandemic, storms, and hurricanes; people continue to come from far away. It seems like everybody knows Tamara’s. Hard work, perseverance, and the people of Fairhope have made us successful for almost 16 years, and we are very appreciative.

Crawfish Gravy

The foundation of this étoufféelike dish is a brown roux that lends a deep, nutty flavor.

INGREDIENTS

1 pound thick-sliced smoked bacon, cut into 1/2' pieces

6 tablespoons all-purpose flour

1/2 cup each finely chopped onion, green bell pepper, and celery

1/4 cup seeded, finely chopped jalapeños

3 tablespoons finely chopped garlic

2 teaspoons of a Cajun Spice Mix

3 cups low-salt chicken broth of shrimp stock

1 pound peeled crawfish tails or coarsely chopped peeled shrimp

Kosher salt, freshly ground pepper

Cayenne pepper (optional)

1/2 cup chopped scallions

Crawfish Gravy

DIRECTIONS

STEP 1

Cook bacon in a cast-iron or other large heavy skillet over medium heat until fat is rendered and bacon is crisp, about 12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour drippings into a small bowl; return 6 tablespoons to the same Skillet set over medium heat. Whisk flour into drippings, reduce to heat to low, and cook, whisking constantly, until roux is one shade darker than peanut butter, about 10 minutes.

STEP 2

Add onion, pepper, celery, jalapeños, and garlic; cook, stirring frequently, until onion is soft, about 20 minutes. Increase heat to medium-high; stir in reserved bacon spice mix, then broth. Simmer, stirring often, until thickened and flavors meld, 20-25 minutes.

STEP 3

Stir in crawfish. Simmer until the ta ils curl, about 3 minutes. Season with salt, pepper, and cayenne, if desired. Garnish with scallions.

Coffee, The Social Equilizer

By Jax Petro

Coffee is a drink that has become an integral part of many people's daily lives. It is consumed in many parts of the world, and its consumption has evolved from being a simple morning stimulant to becoming a social activity that brings people together.

One region that embodies this trend is the Alabama Gulf Coast, where coffee has become a social equalizer.

For many years, coffee shops have been places where people of all ages, backgrounds, and professions come together to socialize, work, or relax.

Coffee shops have served as a hub for community and social interaction. They have been known to provide a setting for spontaneous meetings and discussions, where people come to share ideas, connect with others and even find new friends.

The same goes for the Alabama Gulf Coast, where coffee shops are not only a place to fulfill one ' s craving for caffeine but also a social space that has brought the local community together.

The Gulf Coast region spans over 250 miles of beaches, wetlands, and glistening waters. The diversity in the region is quite significant with rich cultural heritage, cuisine, and varying ethnicities.

The region has many coffee shops that cater to the local community and visitors alike. These shops cater to their customers' diverse needs, from artisanal coffee to flavored specialty drinks, tea, and fresh pastries.

People from different backgrounds meet in these coffee shops for their love of coffee, and this is not limited to only finding the best brew but a means to connect with people.

The social benefits of coffee shops are not only limited to the locals. Tourists visiting the Gulf Coast region also find these shops as a valuable place to meet locals and understand the region's cultural diversity. Some of the coffee shops in the region have been recognized for their social contributions and therefore become some of the most popular tourist spots. The social interaction taking place in these shops is what makes them a social equalizer.

In the Alabama oast region of the United States, coffee shops have become a focal point of community life. They have become social spaces to connect with people from all walks of life, with locals and tourists alike seeking a place to relax, work, or socialize. This is evident in the region's coffee culture, where locals have created a community that celebrates the art of coffeemaking. Some of the notable coffee shops include Foosackly's Coffee, Liquid Life, Red Cup Coffee, and Seaside Coffee among others.

Furthermore, the social benefits of coffee are not only limited to coffee shops, but they also extend to different events hosted in the region. Coffee is a staple beverage served at parties, meetings, and various social events. The availability of coffee has created a sense of togetherness among people, regardless of their social status, race, religion, culture or region of origin.

Coffee is a common thread in the tapestry of a diverse humanity, and when people come together over coffee, it opens hearts and minds as they enjoy this magical common social norm of a beverage united, together and connected.

By Joe Tetro

In the early 90’s when I got my first job in the world of media and advertising we hired a recent college grad from the Chicago area. Matt introduced me to two passions I enjoy to this day.

Fine cigars and the music of Jimmy Buffett.

Over the years I had the privilege to see Jimmy perform several times. When I moved to the Gulf Coast our paths crisscrossed at his sister Lucy’s restaurant LuLu’s, in the guitar studio of my guitar teacher Greg Brown and one time at The Hangout in Gulf Shores.

I purchased Jimmy’s albums, made several of his recipes and read his books. I was incredibly moved when he hosted a concert to bring attention to the BP oil spill and his ongoing support of Singing For A Change Foundation to whom he donated $1.00 from every concert ticket.

After struggling to make it as a musician Jimmy established the means to live his life on his own terms, enjoying every day and spreading joy.

Jimmy’s legacy of caring and enjoying life’s simple pleasures will live on, and he will be dearly missed by Gulf Coast residents that claim him as one of our own.

Fins up Jimmy and rest in peace.

Jimmy Buffett and Greg Brown