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Just found out I'm in co-charge of a LobsterFest for the Hinsdale Rotary Club to be held on Fridary, February 19. It was announced today in our weekly newsletter. First I'd heard about it. 
We hold it in a community house which has a pretty decent commercial kitchen, so the equipment shouldn't be a problem. We'll be boiling between 60 and 80 live lobsters. We traditionally serve fried corn fritters with this (we haven't done it for about eight or ten years, so I'm a little rusty.)
I'd like to have fried clam strips either as a side or appetizer. (I spent 4 years hanging out at the sidewalk kitchen in front of Ivar's Acres of Clams on the waterfront in Seattle, soaking up his remarkable fried clams, and I have very fond memories.) I make a mean Tartar Sauce, so that's not a problem.
I priced FedEx-ed live Maine lobsters...
so we will probably get them from a large Chicago seafood distributor, Supreme Lobster, which is conveniently nearby.
I need other suggestions - apps and nibbles, sides, desserts, and so I have turned again to my always-reliable staff
at ChefTalk!
I'll appreciate your suggestions as I always do.
Thanks
Mike
We hold it in a community house which has a pretty decent commercial kitchen, so the equipment shouldn't be a problem. We'll be boiling between 60 and 80 live lobsters. We traditionally serve fried corn fritters with this (we haven't done it for about eight or ten years, so I'm a little rusty.)
I'd like to have fried clam strips either as a side or appetizer. (I spent 4 years hanging out at the sidewalk kitchen in front of Ivar's Acres of Clams on the waterfront in Seattle, soaking up his remarkable fried clams, and I have very fond memories.) I make a mean Tartar Sauce, so that's not a problem.
I priced FedEx-ed live Maine lobsters...
I need other suggestions - apps and nibbles, sides, desserts, and so I have turned again to my always-reliable staff
I'll appreciate your suggestions as I always do.
Thanks
Mike
