Posts Tagged fish

Around Town: AGFC’s Taste of the Outdoors

Deer-K-Bobs_AGFC Photo

This one sounds interesting…

The Arkansas Game and Fish Commission is attempting “to introduce people interested in sustainable, local and organic food to hunting.”

Got your attention?

The program, called Taste of the Outdoors, seeks applicants 18 or older, all who have little or no hunting experience. Twelve applicants will be selected to participate in the five-part series program designed to teach the basics of harvesting, processing and preparing wild game.

Tentative Schedule:
Sept. 20: Hunter education/firearms training
Oct. 11: Deer hunt
Oct. 14: Deer processing
Nov. 22 Squirrel hunt
Dec. 4 Wild game potluck

Other details:
-The AGFC will accept applications September 1-14.
-Preference will be given to applicants from central Arkansas “who enjoy outdoors and have a favorable view of hunting.”
-Program cost is only $25 (price of an Arkansas Hunting License).
-To apply, visit agfc.com and click on the Taste of Outdoors banner.
-For more information, contact Ben Batten at 501.978.7317 or email at Ben.Batten@agfc.ar.gov

*Photo by: Mike Wintroath, AGFC Photographer

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The Dish: The Pantry Does Comfort Food Right with the Roasted Pork Shoulder

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I have a quest to work my way through The Pantry’s entire menu, which apparently, given their execution on a variety of dishes, seems to be none too difficult of a task.

On a recent visit, I settled on the Roasted Pork Shoulder ($12.50). This well-composed plate included a pile of thinly sliced shoulder meat resting alongside three hunks of Czech potato dumplings and a pile of braised red cabbage.

The blending of flavors, due in large part to the pool of red cabbage juice seeping into the other components, is really what elevates this dish. The dumplings are meant to be thick and somewhat under-seasoned, a vessel to capture the burst of tanginess injected from the cabbage. The slightly overcooked pork also benefits from the pool of juice originating from the plate’s lone veggie.

Make no mistake, compartmentalized eaters should shy away from this dish; the magic lies in getting a little of everything on each forkful… and this is exactly my kind of eating!

Like most dishes at The Pantry, the Roasted Pork Shoulder represents hearty comfort food that fills your belly without putting a dent in the wallet.

The restaurant continues to consistently serve up dynamite cocktails, shareable appetizers (like the bacon-wrapped dates and truffle deviled eggs) and traditional entrees under an umbrella of top-notch service and a cozy atmosphere.

I wonder what I’ll order next time around. Maybe the Fish & Frites.

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Buzz Word: Goin’ Fishin’ at Natchez

Pompano with Lentils & Walnuts

Pompano with Lentils & Walnuts

I will post a “buzz word” on The Mighty Rib Facebook page–then ask for reader suggestions for one dish that includes the word. One is randomly picked, dish is eaten, and review is written.

Our word was fish. Plenty of wonderful suggestions flowed in via the comment box, but in the end, Zara’s “Any fish from Natchez” won out.

You’ll find no complaints from me. I’d been to Natchez just a few weeks ago, even ordered the tile fish, and was blown away by the quality and freshness of their product.

Would history repeat itself? Yes and no.

No, in that the tile fish wasn’t the Catch of the Day last Tuesday. It was pompano. Yes, in that the fish lived up to my prior experience, and may have been even exceeded it.

Natchez’s pan-seared pompano, a firm yet flaky white fish, proved to be just what I was looking for in a nice, light lunchtime option. The mild-tasting fish—which rested on a bed of green lentils—was elevated by Chef Jones’ brilliant use of a brown butter sauce that both added flavor and moisture to the lentils and pompano. Toasted walnuts also gave the dish a nice added layer of texture. The generous portion of lentils resting under the fish were well-seasoned and tender to the bite.

My slight criticism with the pompano dish was with its overall presentation. A contrasting-colored ingredient, such as a sliced roasted red pepper, needed to be on the plate to make for a more visually appealing dish.

But make no mistake, the taste was fantastic…and when it comes to a truly great piece of fish, Natchez is your place.

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