![]() Our choices included 2-year aged gouda, Moliterno Al Vino (semi hard, wine infused sheep’s milk cheese), Secret De Scey Morbier (semi soft, funky cow’s cheese), Coppa Dolce (cured pork with pepper and juniper), Duck Prosciutto (duck, star anise and orange peel) and Wagyu Beef Bresaola (eye round, juniper, cinnamon, clove and peppercorn). We went with the large board and chose three cheeses and three meats. There are three size options for the boards: single item, small board (4 items) and large board (6 items). We decided to start off with a cheese and charcuterie board. This drink was refreshing, slightly tart, slightly sweet and the ideal post beach day drink. The mimosa is then made with the fresh sea grape juice and prosecco. She then creates her own sea grape juice and shares it with Sea Grapes. The story goes A woman, Heidi, who calls herself the Sea Grape Queen harvests sea grapes off (well harvests the naturally fallen sea grapes) of the trees in St. The mimosa is made with fresh pressed Sea Grape juice from the beaches of St. Brianna told us that the Sea Grape Mimosa was their signature and a must try. I knew on top of having my glass of wine, I wanted to try one of the cocktails. Sea Grapes also serves three wine cocktails: Xalar Spritzer, Sea Grape Mimosa and a Port Sangria. Zweigelt, an Australian berry forward wine. She was knowledgeable and made sure we were the happiest with whatever wine we chose, which included several samples. On the night I visited with my friends, Brianna was the Sommelier. There are also take out options that include catering or a full picnic set up. Sea Grapes features a menu including cheese and charcuterie boards, chef creations (sharable plates), small bites (bar bites), and desserts. It has an inviting feel with a couple of comfortable lounge seating areas, a large community table and a bar to sit at with the Sommelier. ![]() Sea Grapes is a welcome escape from the hustle and bustle of the beach. Pete Beach, right next to the Post Card Inn, sits Sea Grapes Wine Lounge & Light Fare. For a couple of years, Lori and I went out about 4-5 nights a week, but now we have a better balance of 50/50 between cooking at home, and going out to the amazing restaurants we are so lucky to have in our beloved St. This was when I learned about gourmet food and fine wine. An old girlfriend from decades ago had a brother-in-law that was a CEO of a trucking company, and he used to entertain in Manhattan quite a bit. After getting my first apartment, I used to cook 5-nights a week, and go out two nights. In High School, I took three different cooking classes and got an A in each. By the time my mom returned, I was stirring the pot on the stove, and proclaimed "Look Mom! I'm cooking!" When my mom said that she was just running to the neighbor's and would be right back, I climbed onto the kitchen counter and found Lipton Instant French Onion Soup Mix. ![]() World Food Championships Certified Food Judge #1541Ĭertified Chili Judge #62 by the International Chili SocietyĬertified Steak Judge #1562 by the Steak Cookoff AssociationĬertified Pizza Judge #14 by the Pizza Cookoff AssociationĬulinary Institute of America "DISH" Member Marlin Kaplan and Jedd Yudelson Interview Our theme music is provided by The Chris Walker Band. Our announcer is Candice Aviles from Food for Thought and Channel 10 News. 9. Please keep them in mind the next time you are hungry for some fantastic food. Petersburg Foodies Podcast is brought to you by Noble Crust, Pacific Counter, The Brass Bowl Kitchen & Juicery, Buya Ramen, and Engine No. Petersburg Foodies Podcast features interviews with chefs, restaurateurs, sommeliers, bartenders, and more, and covers the burgeoning food scene in St. Listen right here with our player above, or use your favorite podcast listening app below.
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