Take a look at an excerpt from their conversation below:
Mary Ann, what local ingredients say GCFL to you? What is the “taste of GCFL?”
Fresh seafood is really the best local ingredient here. So much variety! Oysters, shrimp and fish can be prepared so many ways.
My favorite is fresh St. Joseph Bay scallops. You can’t get them anywhere else in Florida and you catch them yourself. I make a ceviche with melon and scallops or I roast them in the shell with garlic and butter. We shuck ours right on the boat. I tell people to clean them right there and bring along some zip lock bags and ice. That way you can easily take them back to your house, get yourself cleaned up and you’re ready to go.
And, I never knew I liked oysters until I moved here. Apalachicola Oysters are smaller and saltier. I try to do something different than your standard fried oysters. I have a good recipe for oyster spaghetti; I like to cook with a New Orleans flair.
Captain Bobby, what are you and your guests catching now?
It’s a great time to be out on a boat! So much is biting. Offshore there is amberjack and cobia. In St. Joseph Bay there’s redfish, trout, sheepshead and flounder.
What are your favorites and how do you like to prepare them?
Captain Bobby: Spanish and king mackerel are great. I like flounder deep fried or grouper pan-fried in lemon butter. Grouper will be coming into season soon.
Chef Mary Ann: Well, I rarely fry fish because I like to experiment. I do something a little different with flounder that is really easy to do and healthy, too. I’ll sauté some tomatoes with fresh basil and sweet peppers and then put the flounder on top and let it steam all together. It’s really good and very easy. And, she gave us the recipe!
An adventure with these two will leave you “hungry for more”! Come down and book a charter with Captain Bobby and then learn how to cook your catch at a cooking class with Chef Mary Ann host of Gourmet Chef Now in Port St. Joe.
Concierge Kelli loves to fish, eat and give tips on bay to table captains, chefs and restaurants. Call or email her on the concierge page.
Updated: Dec 07, 2017 23:58
Published: May 05, 2015 20:09