CANADIAN BLUES MUSEUM, ETOUFEE, SYLVIE’S VEGGIE CREPE

WASHINGTON D.C. AND ST. LOUIS MO LOOKOUT!
(WITH SOME PLANET GUMBO GIGS ALONG THE WAY).  Then back to Florida. HERE’S WHERE WE WILL BE.  Check out the photo below taken by Dwight Dougherty at our old DC haunt, Madam’s Organ.  Situated in the Adams Morgan district.

Sauce Boss gets em happy at Madam's

Sauce Boss gets em happy at Madam's

SAUCE BOSS INDUCTED INTO THE CANADIAN BLUES MUSEUM
On February 27, 2009, Bill Wharton was inducted into the Canadian Blues Museum.  Here’s the star on the wall.  A smoking blues set and gumbo pot lit up the town of Windsor, Ontario that night.  The party went late that night and the band and fans had a few Canadian beers to toast the occasion.

THE STAR

THE STAR

SPRINGTIME MEANS CRAWFISH ETOUFEE
Yep it’s getting on toward crawfish season.  Time to pinch the tail.
1 pound crawfish tails, thawed (you can find these in Louisiana for sure, but nowadays many of the larger supermarket chains have it in their frozen seafood section)
1 green pepper
1 large onion
1 stick of butter
3 cloves of garlic, minced
3 bay leaves
1 cup water
Salt to taste
1/4 cup LIQUID SUMMER HOT SAUCE
1 Tablespoon Worcestershire sauce

Sauté onions and pepper in butter 10-15 minutes. Add crawfish tails and sauté another 5 minutes.  Add rest of ingredients, and simmer down for 30-40 minutes, stirring often.  Taste for spiciness and salt.  Serve over rice or over broiled fish like trout or grouper.  Feeds 4 as a main dish, 6 if served over fish.

CHEZ SYLVIE ET FILS  941-923-9020
CORNER OF CLARK AND SWIFT ROADS, SARASOTA, FLORIDA

Once in a while you meet someone who is so connected with the natural universe, that they are totally alive every second and aware of everything that is happening around them.  Such a person is Chef Sylvie.  She subscribes to the “cuisine biologique”  method of cooking, using totally organic ingredients.  The water she uses to cook with is Jolival, which is bottled in Cognac, France.  The fruits and vegetables are grown with out pesticides or chemical fertilizers.  This lady is all about food being your pathway to good health. Chef Sylvie and son Richard invite you into their home for dinner.  At least, that’s how it feels when you dine at Chez Silvie’s.

SILVIE'S VEGGIE CREPE WITH WARM GOAT MILK CHEESE

SYLVIE'S VEGGIE CREPE WITH WARM GOAT MILK CHEESE

THIS IS NOT FAST FOOD!  So chill out and take your time.
This is the only 100% certified organic restaurant in the state of Florida, and it’s a French Bistro!
Think about it! 100% organic Crème Brulee.
(The best I’ve ever had and I’ve been to Paris many, many times)
Awesome.
Tuesday – Saturday for dinner
Wednesday – Saturday for lunch
Sunday for brunch

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