Claude's Daily Emails

Tuesday, February 13, 2018

Tuesday Specials at the Maritime Market - 2/13


Fellow Islanders,

The forecast for the coming President's Weekend on the island is looking
pretty good, with daytime highs in the upper 50's on Saturday & Sunday, and
the mid-60's on Monday!

If you're planning on visiting this weekend, we have a few seats remaining
for our Valentine's Celebration Dinner, and we need to hear from you by
Noon tomorrow :). The menu - along with our wine pairings - make for a
superbly balanced culinary experience, with the right touches of elegance,
simplicity, romance, and outstanding value. It’s the perfect opportunity
to “wine and dine” your sweetheart amidst the warmth and fellowship of your
island friends.

We’ll transform the Market Café into a romantic Bistro on Saturday,
February 17 at 6pm, and we’ll greet you with a flute of the exquisitely
French Veuve Clicquot Ponsardin Brut NV, paired with passed appetizers of
shrimp & cucumber with Mascarpone cheese canapes, along with
prosciutto-wrapped asparagus crostini.

We’ll then take our seats to savor our salad course - an elegant Frisee
salad with a delicious aromatic-spiced poached pear (with a hint of orange
blossom honey), and topped with Nuskee's house-smoked bacon lardon,
Piedmont NC-candied pecans, vine-ripe oven-roasted tomatoes, and Reggiano
shaved parmesan, with a light whole-grain mustard & champagne vinaigrette.
Our salad course will be paired with the superb Rombauer Chardonnay
Carneros from the 2016 vintage.

Our main course of the evening will feature a duet of Land & Sea
favorites! From the land, we’ll have a smoky grilled marinated flank steak
with sauce aux echalotes, along with grilled large sea scallops in a pinot
noir sauce with mushroom risotto and ratatouille vegetables. Our main
course is paired with the magnificent Siduri Willamette Valley Pinot Noir
from the 2015 vintage. Siduri’s winemaker – Adam Lee – is one of the
“pinot pioneers” on the West Coast, and makes incredible wines with fruit
sourced from some of the most exclusive vineyards in both Oregon and
California.

Of course, we saved the best for last - a dessert course featuring the
Market’s exclusive “chocolate grocery bag” (a miniature bag made of solid
chocolate) and filled with chocolat mousse with fresh raspberries. This
chocolate indulgence is paired with one of my favorite finishing wines – a
phenomenal 20 year-old Tawny port from the house of Churchill.

For our Vegetarian friends, Chef Marc will prepare a wonderful tomato
Provençale – a whole fresh tomato carved out and stuffed with lentils,
herbs, garlic & olive oil, along with our ratatouille veggies, grilled
asparagus, rutabaga puree’ and wild mushroom risotto. We'll also leave off
the bacon lardon from the salad course.

We will be making generous pours of each of the evening’s wines at the
tableside, and as is our tradition, we’ll have a few surprises, including a
long-stemmed rose for the ladies, and a drawing to give away a bottle of
each of the evening’s wines to those lucky enough to have their tickets
drawn :)

You'd spend over $200 for the wines alone, but you'll be able to the enjoy
the wines as they're meant to be - paired perfectly with the superb
creations of Chef Marc, and the warmth and fellowship of your island
friends - and all for just $85/person, plus tax/gratuity. For this
particular event, we will require a non-refundable deposit of $25 per
person to hold your seat.

Registration is now open, so reserve your place at [1]www.maritimetogo.com
On the “menu list,” select “culinary celebration,” and then enter the
number in your party and please enter everyone’s name in the comment box.
Also, please specify a “Vegetarian” meal in the comment box if you prefer
one. If you have any issues with the website, simply reply to this email
with your phone number and we’ll call you directly for a Credit Card
number.

Our wine dinners are legendary and intimate affairs, and Chef Marc's
experience and classical French training will set the bar even higher.
Chef Marc Berruet comes from a family of chefs, having grown up in the
restaurant business on the island of Nantucket, where his parents owned and
operated the Chanticleer Restaurant. Marc was trained in Paris at L’ecole
Le Notre in Versailles, and at the Escoffier Foundation in Paris, and
apprenticed at Le Lion d’Or in Ingrandes, along with the Michelin 3-Star
Barrier Restaurant in Tours. After additional stints at LeToit de Passy in
Paris and the Hotel Napoleon in Paris, he returned home to continue his
culinary career. We’re fortunate to have him lead our culinary staff, and
he relishes any opportunity to show off his talents – whether through our
daily specials, our custom catering events or with magnificent wine dinners
such as this.

We look forward to sharing a wonderfully romantic evening together on our
little island paradise!

Cheers,

Melissa & Claude Pope

Maritime Market

Bald Head Island, NC

www.maritimemarketbhi.com

www.maritimetogo.com

www.baldheadblues.com

www.sweetbaycatering.com

910-457-7450

Open 8am - 6pm Monday thru Saturday

Open 8am - 2pm on Sunday thru February

References

1. http://www.maritimetogo.com/ Manage Your Subscription: http://app.icontact.com/icp/mmail-mprofile.pl?r=38832784&l=10726&s=ETAA&m=371906&c=813566