CREATIVE COAST WEEKENDS AT ANDY’S ISLAND SEAFOOD
"Cooking with Andy"

As part of the Greater Pine Island Chamber of Commerce’s Creative Coast Weekends Andy’s Island Seafood will be holding its second season of cooking classes and other activities November 2009 through April 2010. 

The next “Cooking with Andy” takes place on Friday, February 12th from 6:30 to 8:30 p.m. This month Andy will show how to prepare the wonderful sweet, clean clams that we carry (Cutthroat Clams of Pine Island). Clams Casino and an original clam recipe of Andy?s will be featured. The purpose of this Cooking with Andy series is to demonstrate to folks that cooking seafood doesn?t have to be scary.

Call 239-283-2525 for reservations as space is limited.

You’ll want to reserve your space early so you don’t miss this year’s all around good time. Classes will be held Friday evenings at 7:00 p.m. on November 13th, December 11th, January 8th, February 12th, March 12th and April 9th. Cost is $25.00 per person and includes food and wine. Net proceeds will benefit the Animal Refuge Center and Clinic for Rehabilitation of Wildlife.

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Andy's is delighted to be offering gourmet cheeses provided by 55 Degrees/Quality Cheese, a wonderful wine and cheese shop at Gulf Coast Town Center. Owner, Caroline Hostettler is a well-known cheese expert who is often at local social events presenting her unique and fabulous products. Our selection now includes:
Dolziger Chardonnay & Reisling are Swiss are double cream style soft-ripened cow milk cheeses with fine white mold rinds. The small rounds go into a 12 hour bath in Chardonnay or Riesling once they are un-molded. This royal treatment results in a lush creamy paste and a kick of fruit on the on the palate. $10.00 ea.
 

Gruyere Beeler is a Swiss cheese that's been aged for 18 months instead of the usual 6-10 months and is full of delicious salt & sugar crystals that make for a crunchy bite. It is ideal for cooking because it melts well. $24.50/lb.

Swiss Jersey Blue gets its name from the breed of cows for which the milk is used. The cheese has a dense and firm, yet very rich & smooth paste. The blue mold is on the floral, milder side but has a long finish. $26.50/lb.
 

Oak Smoked Cheddar, This unpasteurized, cow-milk cheese is made by Mary Quicke in the southwestern part of England. It is aged four months and then an additional two months in a special smoking cellar. The paste has very smooth and buttery taste and have a distinct smoky flavor with a hint of bacon. $24.50/lb.

Pecorino Pepato A young (aged three months) sheep-milk cheese is from Tuscany which is considered the Mecca of high quality Pecorinos. This particular cheese is spiked with whole black peppercorns which make for a surprising and pleasant bite both in texture and flavor. $24.50/lb.

 

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