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where every final dish is a work of art….


#topchef fabrizio demonstrates the art of making perfect pasta, every time

and now, for dessert.

rich, robust & deliciously paired with hoegaarden


a pop of color we can appreciate


as made evident with every bottle of stella artois, reds, greens & gold are 3 of our favorite hues as well…

Take a Seat at Kohler Food & Wine


every fall, the belgian trio sets out to make an appearance at the final of our three big food & wine festivals - kohler.

coastal x cidre: striped bass


6oz Sea Bass fillet
2 tbsp creme fraiche
1 lb fingerling potatoes
2 tsp shallots
1 tsp parsley
1 tsp lemon zest
2 tsp lemon juice
1 tbsp olive oil
Salt & Pepper to taste

To make the potato salad:
1) First boil your potatoes, for around 5 minutes. You’re looking for a blanch.
2) Chop up some parsley, shallots, creme fraiche, then zest a lemon, and add a bit lemon juice.
3) Take them out of the pot and let them cool, and cut them into 4ths.
4) Once the potatoes are cooled, add your seasoning and sour cream.
5) Lightly mix everything together - you want to keep your potatoes intact.
6) Season with salt and pepper

To make the bass:
1) First get a saute pan very hot, and add a bit
2) Season the fish with a bit of salt and pepper
3) Add fish into the pan, skin side down
4) While fish is cooking, crush garlic, and a few sprigs of thyme - these are your basting herbs
5) Add butter to the pan along with your basting herbs
6) Using a spoon, baste your fish with the butter.
7) Plate and enjoy!

this week byron is in rhode island foraging for sea life with chef james of North Restaurant, and then cooking up a basted striped bass and potato salad.

coastal x cidre: fish chowder


¼ C Flour
2 tbsp butter
1 cup Cidre
2 C fish stock
½ C heavy cream

10 oz - Halibut
1/4 cup chopped fennel
2 cloves chopped garlic
2 tbsp chopped shallots
2 stalks celery
3-4 sprigs of thyme
1 tsp Old Beay
black pepper
Fennel fronds as garnish

Add oil into pot, sweat veggies (fennel, garlic, shallots, celery, carrots) with butter. Add flour / stir together to incorporate - make sure to continually stir.

Slowly add Cidre, stirring as you’re pouring in. Add the fish stock - it should bubble as it starts to thicken. This means the roux is activating.

Chop your thyme, and add to the pot along with your Old Bay and salt and pepper. Cube your halibut fillet, and add to the pot - cooking for ~ 10 minutes

Add cream. Stir.

Serve in a bowl with oyster crackers

fish chowder

this week byron is in hampton, new hampshire, checking out the largest seafood festival in new england, and getting some tips for his own fish chowder recipe.

the carbonation in stella artois helps lighten the batter for your fish & chips
that’s why they call it ‘fishing’ and not ‘catching’