Friday, October 14, 2011

CEDAR KEY SEAFOOD FESTIVAL PREPARAPALOOZA

GOOD GRIEF!
WE HAVE BEEN COOKING ALMOST EVERY EVENING SINCE LAST SATURDAY!

The picture above is a collage of scenes from the mega-chowder production day Saturday. The location is the professional certified kitchen of the Southern Sisters Hospitality company.
We made 30 quarts of Minorcan clam chowder on that one day. Since then the total volume has risen to about 50 quarts. It's all frozen now, but I will be up EARLY in the morning to bring it back to life.

I've lost count of the jars of Minorcan datil pepper relish that we prepared there, but I think it is over or around 50.
We are calling it Cedar Key Shark Sauce, since our Cedar Key School mascot is the shark, and the profits are going to the school.
Specifically, the money will help fund our Marine Science Program and our High-Q Academic team.

From now until sometime Sunday evening, all will be festival madness, so I have no idea what sort of posts will or will not make it to PF for the next couple of days!

COME TO THE FESTIVAL THIS WEEKEND, EAT SEAFOOD, BUY ART, SOAK UP SOME REAL FLORIDA!

8 comments:

Anonymous said...

Looks like a great weekend for the festival! We had a great time there last year!
Lightnin

threecollie said...

Shark sauce! I like it!

Grant said...

I wish I had time to get to this festival. It sounds like it is going to be an epic time! Doesn't hurt that I'm starving right now!

Caroline said...

The only seafood we are likely to see in SD this weekend is at Red Lobster, SIGH.

amarkonmywall said...

Have a great festival! Beautiful photos and ALL that clam chowder! amazing.

Floridacracker said...

We survived the festival.
Very successful.
Very tired.
More later.

Thunder Dave said...

Wish we could have been there this year, but we'll have plenty of opportunitiy from now on!

Bruce Mohn said...

Would you be willing to share the recipe for the Minorcan clam chowder?