Burlock Coast Seafare And Spirits Serves Up Casual Cuisine

Burlock Coast Seafare And Spirits Serves Up Casual Cuisine


TIME FOR ANOTHER TASTE OF THE TOWN. LET’S TAKE A LOOK INSIDE. PAULA DA SILVA IS THE HEAD CHEF AT THE RITZ-CARLTON ON FORT LAUDERDALE BEACH. WE ARE SUPER CASUAL. PEOPLE THINK IT’S FANCY BECAUSE WE ARE IN THE RITZ-CARLTON BUT IT IS NOT. Reporter: THEY SEAT 300 GUESTS AND THEY ALSO HAVE A MARKETPLACE. WITHIN THE RESTAURANT WE HAVE ANOTHER TINY RESTAURANT. WE HAVE OYSTER SPECIAL CERTAIN DAYS AND STONE CRABS AVAILABLE. YOU CAN DO TAKEOUT SANDWICHES. WE HAVE COFFEE WE FEATURE FOR BREAKFAST. PAULA IS PREPARING CLAMS WITH ROASTED GARLIC. SHE TAPS ON THE CLAMS TO WAKE THEM UP AND OPEN THEM UP. SHE ADDS COLLARD GREENS AND BUTTER. CHARRED LEMONS AND FRESH HERBS ARE ADDED FOR MORE FLAVOR. THESE CLAMS ARE TO DIE FOR. THEY ARE SMALL, FATIGUED, SWEET, AND YOU CAN SOP UP THE BREAD IN THE JUICE. IT’S A GOOD THING. AND THERE IS SEARED OCTOPUS AS WELL. WE COOK IT WITH THE SKIN ON. PAULA SPENDS A LOT OF TIME IN THE KITCHEN. BUT MOST OF ALL SHE’S LOOKING TO PAY IT FORWARD. I AM MUCH MORE ABOUT TEACHING COOKS THESE DAYS. WE NEED MORE MENTORS. THE OLDER I GET, THAT’S WHAT I WANT TO DO. THEY ARE OPEN EVERY DAY. SEVEN DAYS FOR LUNCH AND DINNER. YOU DO AN AMAZING JOB.

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