Circa 81

2011-05-09T10:44:00.001-07:00

Haven't posted in a while, sorry. So, Since Dec 4 2010 a lot has happened. My wife and I welcomed our first child into the world, a little boy, so we are stoked about that. January 20th2011 marked the 1 year date for Circa so that was very exciting. A lot has happened in this short year. The beginning of January I went and staged @ McCradys in Charleston Sc. What an experience!! McCrady's Chef is Sean Brock who was the recipient of the 2010 James Beard Award (basically the equivalent to the culinary Oscars) What a awesome place. I was exposed to some of the best ingredients, tools, equipment, chefs, procedures, technique etc in the world. These guys are amazing. The quality and discipline that goes into a days work is incredible. It was definitely a wake up call for the one's who want to excel in this realm. McCrady's is a must eat when in Charleston.

Another Great opportunity that I took advantage in March was staging in Chef John Shields kitchen @ the Town House restaurant in Chilhowie Va. John comes from a pedigree of great chefs, Charlie Trotter and Grants Achatz to name a couple. John was one of 2010 Food and Wine rising stars. He is incredibly talented and works with a great team. His pastry chef happens to be his wife, so he is lucky in that regard as well. Both of these chefs put a great emphasis on local everything. The term "farm to table" is becoming a little cliche' in my book these days. You have chefs using this term a little to loosely. These guys are 100% committed to the point were they are foraging on their own which is incredible. I can't say how much I learned on my short stints in both of these kitchens. Even though I drove over 1800 miles and worked over a 100 hours for free, this was one of best experiences of my life.

Circa 81 is partners in the "Carteret Catch" program here in Carteret County which puts a emphasis on buying and using local sustainable seafood. Circa 81 is also working closely with many local farmers in the county and as well as across the state to bring you, our guest, the best our region has to offer. This is our big focus this year and we hope that you would come and taste the difference. Make sure to say hello next time you are visiting. Gather,Eat,Enjoy-Clarke

canning

2010-12-04T08:41:00.001-08:00

Sous Vide

2010-12-04T08:40:00.001-08:00

Jones farm collards

2010-12-04T08:39:00.001-08:00

Scallop

2010-12-04T08:27:00.001-08:00

Dinner at WD-50 was amazing

2010-12-01T19:08:00.001-08:00

Pickled Beets and B&B pickles

2010-12-01T19:04:00.000-08:00

Curried Scallop, peanut butter powder, sweet chili, cilantro

2010-12-01T18:56:00.000-08:00

Cooking at the NC Seafood Fest Chef's Tent

2010-10-03T10:49:00.000-07:00

Thanks to everyone who came out to the Chef's Tent yesterday. We had a great time at the NC Seafood Festival and enjoyed presenting our delicious Lobster & Parmesan Encrusted Mahi-Mahi. As promised, here is the recipe. We hope you enjoy it - let us know how yours turns out!

4- 6/8oz Mahi Filets
1 -8 oz cream cheese (softened)
2 tsp granulated garlic
1 ½ tsp Maryland Seafood Seasoning
1 tsp lemon juice
4 T salted butter (softened)
1 T Worcheshire sauce
6 oz lump lobster meat (can substitute crab, shrimp, etc. if desired)
½ cup Panko breadcrumbs
¼ cup grated Parmesan cheese (not powder)

Meat Glue Anyone?

2010-07-29T14:51:00.000-07:00

Just in Fresh Grouper

2010-07-17T14:58:00.000-07:00

Literally Sea to Table, here is grouper as fresh as it gets

2010-06-27T12:19:00.000-07:00

Pan seared duck breast served with a
Chai sesame glaze and Asian slaw atop a wonton crisp

Myers rum Raisin Rack of lamb

A before and after of the new expo window, we should of done this day 1

2010-06-27T12:16:00.000-07:00

Saturday nights specials

2010-06-13T20:16:00.000-07:00

First pic is a bacon wrapped sea scallop served on a crab risotto with a parmesan crisp........The second picture is a pan seared duck breast served over a raspberry and cabernet gastrique with a herb salad

Home Grown Basil take a look at how big this leaf is

2010-06-13T20:09:00.001-07:00

1st Attempt at Cranberry Caviar

2010-06-05T12:52:00.000-07:00

This is what came of it, looks like a tadpole, caviar and a nice glob. Tasted good!

Our fish is Fresh from Blue Ocean Market

2010-06-05T12:30:00.000-07:00

Here is todays fresh catch brought in this morning.

This is beautiful tuna

Welcome to Circa 81's blog

2010-05-19T13:15:00.000-07:00

Here we will be posting whats going on behind the line at Circa 81. Stay tuned!