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Friday, December 6, 2013

Barsa chef revamps, cooks up fresh Abundant Seafood

Here's some good news and a fun excursion

Posted by Stephanie Barna on Fri, Dec 6, 2013 at 4:36 PM

Barsa is shaking things up. Executive Chef Cole Poolaw and his new sous chef James Burge, who came from Barcelona Wine Bar in Atlanta, recently revamped the menu, adding some fresh new additions to the tapas list.

Grilled leeks, octopus, and pork empanadas ought to give you a very good reason to stop by soon and check it out. Luckily, the paella has remained, and the restaurant will start a Sunday Supper Series in January with family-style dinners served on the patio. 

On Monday, Poolaw is heading down to Shem Creek to get his fresh catch from Abundant Seafood's Mark Marhefka and cook up pans of paella for Mark's regular customers from 12-3 p.m. 

If you're not a part of Marhefka's Community Supported Fishery program, where you pay a subscription fee per season and receive twice-monthly fish fresh off the boat, you should stop by and check it out.


click to enlarge The Marhefkas
  • The Marhefkas

On pick-up days, he and his wife Kerry and maybe a local group of culinary institute students will be filleting your fish to order while pelicans swarm nearby waiting for the scraps to be throw their way. It's a pretty special experience in this modern world of Asian farmed fish. Marhefka is a friendly fisherman who will happily share recipes and tips on how to best prepare his fresh catch. This time of year, he's bringing in beeliner and tunny and usually has clams and swordfish on hand too. 

The winter season starts on January 1, and they will be accepting signups. Abundant Seafood works off the Geechie Dock on Shem Creek at 248 Magwood Lane.  

click to enlarge A fresh fish delivery from Abundant Seafood to Barsa recently featured beeliner and tunny - VIA FACEBOOK
  • via Facebook
  • A fresh fish delivery from Abundant Seafood to Barsa recently featured beeliner and tunny


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