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By Nick Fluge
Not that long ago, Americans demanded Cherrystone clams, Maine lobster, and Blue Point oysters. Those in the know today have decided to go regional. Steamer clams, Japanese black tip crab, Yaquina Bay oysters, and Louisiana crawfish are only a few of the substitutes that have brought food critics to their knees, and have caused shellfish eaters to rethink their preferences.
Which wine, then, might accompany that special shellfish dish on the menu?
Let's start with crawfish. Boiled or steamed, in Bouillabase, gumbo or jambalaya, they're a succulent regional delicacy that shouldn't be missed. Gewurtztraminer could be the perfect wine that accentuates the spicy tones of these meals.
Do you know what Cary Grant ate with his champagne? That's right, oysters. Nothing's better with oysters than champagne or sparkling wine. The best buys in sparkling wine are Spanish sparklers done in the Methode Champenoise. Bubbly production in California and the Northwest is rapidly approaching the quality (and price) of the great French champagne
Lobster is perhaps the richest of the crustaceans and for those of you without cholesterol problems, the ultimate for a romantic dinner. Don't disappoint your paramour with a substandard wine. French champagne fits the bill in more than one way. Chardonnay, Pinot Gris, and Muscadet might also be suggested.
Chardonnays are best enjoyed with crab. Cold cracked crab is my favorite on a rainy evening at the coast. I prefer Burgundian Chardonnays, but am happy to settle for a California substitute.
No article on shellfish would be complete without the mention of shrimp. From the lowly bay shrimp to the majestic scampi, the king crustacean can adapt to most any menu. Riesling often is the best choice, although most of the other heretofore mentioned wines might also be enjoyed.
Shellfish have pleased humble coastal dwellers as well as posh Parisian restaurant patrons for centuries. The combinations of preparations are endless. The hospitality industry's task is now to improve the wine selections that accompany these dishes. As one French wine critic put it, "Your wine should cast its pale golden glow over the purple of lobsters and the pearl of oyster, the pink of shrimps and the red of mullet."
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| Garlic Mussels |
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| Prep Time: 15 minutes |
| Cook Time: 5 minutes |
Ingredients
| • 2 lbs. small closed mussels, scrubbed clean and bearded |
•2 Tbsps. flat-leaf parsley, chopped, optional |
| •1/4 lb. garlic butter |
•1/2 lemons |
Instructions
| Put the mussels, still wet from washing, in a large, heavy saucepan. Close lid and cook for 1 minute on medium heat, or until the shells open. Remove from heat and drain in a colander. Lift out each mussel and twist off the empty half of each shell. Place the other half on a baking dish. Push shells together. Place a small dab of garlic butter and a few drops of lemon juice on each mussel. Place under a preheated grill for 2 minutes until the butter bubbles. Top with parsley if desired and serve.* |
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Lobster Fricasse |
| Prep Time: 15 minutes |
| Cook Time: 15 minutes |
Ingredients
| •2 cups shelled lobster meat, cut into bite-size pieces |
• 2/3 cup seasoned breadcrumbs |
| • 1/4 cup lowfat margarine |
• 1/2 tsp. onion powder |
| • 1/2 cup skim milk |
•1/4 cup all purpose flour |
| •1/4 tsp. paprika |
•2 cups cooked rice or pasta |
| •3/4 lb. sliced mushrooms cooked |
•parsley sprigs |
Instructions
| Melt the margarine in a saucepan; add the mushrooms and onion powder. Saute 5-6 minutes. Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps. Pour the milk mixture into mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes. Add the lobster, paprika, and salt and pepper to taste; continue cooking 5-10 minutes until lobster is heated through. Spread rice or pasta onto a serving platter, spoon lobster and sauce over the top and garnish with parsley to serve.** |
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Practice Makes Perfect
It seems silly to think that you could skillfully fly a plane without first having hands-on experience. Similarly, talented chefs require plenty of practice in the kitchen to develop expertise. When you are ready to begin your culinary training, be sure to look for a school that will give you opportunities for hands-on experience. There are many culinary skills that are best learned in a kitchen, including:
- Sauteing
- Pastry making
- Meat and seafood fabrication
- Knife skills
…and more.
When you work to enhance your culinary skills in a kitchen under the guidance of an experienced professional chef, it can really make a difference. You may have the opportunity to practice recipes and learn cooking techniques, and to apply them correctly. If you are ready to begin your culinary training, find a school where you can learn in industry-current kitchen facilities.
Are you ready to start down the path toward a culinary career? Get your culinary education today!
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While you are looking for schools that provide hands-on culinary training, also take into consideration the importance of a career services assistance program. Career services programs can be a great resource for graduates of a culinary training program. Most of these programs are designed to help students pursue employment opportunities both before and after they graduate. They can also provide resume writing assistance.
Contact a school near you to see what programs are available in your area.
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The Cooking and Hospitality Institute of Chicago |
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Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul, Minneapolis, MN |
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Le Cordon Bleu College of Culinary Arts in Boston, Cambridge, MA |
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Pennsylvania Culinary Institute,
Pittsburgh, PA |
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Le Cordon Bleu College of Culinary Arts Atlanta,
Tucker, GA |
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Le Cordon Bleu Institute of Culinary Arts Dallas |
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Le Cordon Bleu College of Culinary Arts Miami,
Miramar, FL |
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Orlando Culinary Academy |
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Texas Culinary Academy
Austin, TX |
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California School of Culinary Arts, Pasadena, CA |
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California School of Culinary Arts, Hollywood, CA |
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California Culinary Academy, San Francisco, CA |
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Kitchen Academy Sacramento |
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Kitchen Academy Seattle |
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Le Cordon Bleu College of Culinary Arts Las Vegas |
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Scottsdale Culinary Institute Scottsdale, AZ |
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Western Culinary Institute, Portland, OR |
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