For the past three years, Sea Breeze Fish Market & Grill has offered monthly cooking classes. However, in the past year, the classes have begun to sell out before they could be announced to the public. Therefore, beginning last month, Sea Breeze began offering TWO cooking classes each month. Classes will traditionally the second fourth Sunday of each month from 3-4:30 p.m. March classes will be on April 12 and April 26. Guests in the classes will learn 3-4 seafood recipes, taste those recipes and enjoy wine pairings as well, all for $50 per person. Class size is very limited, and reservations are required. Reservations can be made by calling Sea Breeze Fish Market & Grill at 972-473-2722.
Sea Breeze Goes Whole Belly
While clam strips are often a staple on the menu of seafood restaurants across the country, normally foodies have to travel to New England to find whole belly clams on the menu. A staple of coastal areas like Ipswich, Massachusetts, whole belly clams use the whole interior of steamer clams, while clam strips use sliced portions of hard-shell clams. For this special weekend, Sea Breeze will offer whole belly clams two different ways:
- New England Clam Roll — $16.99
- Whole Belly Fried Clam Plate — $24.99
Order Your House-Made Gefilte Fish
Passover is just around the corner, and for North Texas Jewish families, that means gefilte fish. While younger generations only know the processed product from companies like Manischewitz, older generations remember great gefilte fish (either in balls or loaves) made by their grandmothers. Following a recipe passed down through family, the team at Sea Breeze Fish Market & Grill in Plano is making amazing gefilte fish for Passover this year.
Sea Breeze gefilte fish will be sold in 3 ounce portions for $3.49 each. Guests should preorder by Wednesday, March 25 to guarantee availability. The gefilte fish will be available in-store for pick up April 1-3, so guests can enjoy it at home for their Seder dinner. The family recipe used at Sea Breeze will be prepared using predominantly Lake Superior whitefish and walleye pike, with other seasonal fresh fish added.