My NFC Divisional Round Cook-Off: Seattle vs Green Bay

I think the excitement in this match stemmed from a few things:

  1. Rodgers vs Wilson- Both QBs are former Super Bowl champions and definite Hall of Fame candidates. Part of their legacy, however, may involve losing the big game as well.
  2. Under most circumstances, Seattle would be overjoyed to add the 12th man to a divisional playoff game but if the regular season was any indication, you could argue that Seattle would have preferred to be on the road given their 7-1 away record. That said, Green Bay’s domination at Lambeau continued this season and they boasted the identical record at home.
  3. With the return of Marshawn Lynch, it would be interesting to see if he even sniffed of his old self and if Pete Carroll would even dream of doing anything other than handing him the ball anytime the Hawks were inside the opposition’s 5 yard line.

With the Seattle hot dog used for the wild card game, I had to renege on a previous post when I stated that I wouldn’t resort to the use of little neck clams to represent Seattle cuisine given my location and questionable freshness. I didn’t mind because I still reminisce about sucking back steamers steps from the Pike market in Seattle. With a quick trip to my local RCSS, I was set although I did cringe a little at the price tag which is always the case when buying seafood in a landlocked city. The advantage of littleneck clams is the simplicity of preparation; you simply soak them in some salt water for a while, steam them up and serve with a little melted butter and a bowl of the juice from the pot which adds a little salt and helps cleans the clam of any residual sand. The physiology of the clam itself even allows for easy dipping….it almost has a natural handle. The only downfall is the tendency for the bivalues to retain sand in all their nooks and crannies despite a good soak and stir.

Littleneck Clams

Green bay is certainly not known for exquisite cuisine. Cheese, brats and fish fries are often on the city’s menu. However, when i did a little digging I discovered the story of booyah, a slow-cooked stew which has become synonymous with Wisconsin tailgating. The story is that a local minister was looking to raise funds for his church and solicited donations from local farmers. Using beef and chicken he received as the protein, he added whatever vegetables he had around, threw it all in a large cauldron and let it simmer for a few days. The result is a thick, hearty soup thickened by the gelatin from the beef bones. Afterwards, when a local reporter asked what it was called, he was told it was bouillon (a traditional Belgian stew) but heard it as “booyah’ and the rest is history. My version did not take a couple of days (I wasn’t feeding the masses after all) but it did require a good part of the day in order to maximize the effect of the beef bones. In addition to the shredded chicken, I threw some rutabaga, potato, cabbage, carrot, peas and a can of tomatoes. The result was excellent and I could see why it would be so sought after on a cold Sunday afternoon in Green Bay.

My Take

The game was one of the more exciting in this year’s post-season docket and unlike most of the other games, relied mainly on a pass and catch strategy between each QB and his favorite receiver while the rest of the team generally spectated. Marshawn Lynch did run for 2 TDs (I guess Carroll learned that regardless of the outcome he had to give Lynch the ball to avoid embarrassment) but only had 26 total yards in total rushing. In the end, Rodgers emerged victorious and removed some of the stigma regarding losing the big game. Honestly, despite my respect for Russell Wilson, I was just happy because the Seattle loss means I don’t have to witness Pete’s buffoonery again until next year. Booyah!

Review:Vancouver:Downtown:The Fish Shack

It was honestly an internet search and a restaurant within walking distance that brought me to the Fish Shack. After seeing it was a creation of the Glowbal group, I was sure it would be far from a shack and even have a few of the gimmicks this restaurant group is renowned for.  The last Glowbal restaurant I went to was Black and Blue. It had a beautiful decor, with a classic steakhouse setup and  highlighted by  a 15 foot high meat locker.  I figured the Fish Shack would be the same.

I wasn’t far off.  The decor is reminiscent of a wooden fishing shack.  Nets hang throughout the place and pictures of fish with interesting trivia line the  wall. It’s bright and clean and the busy waitstaff have a casual look and attitude. The air is filled with the aroma of shellfish, likely  a combination of the bar side shellfish  steamer and the adjacent table ordering the fisherman’s catch, a Cornucopia of mixed seafood strewn across the table in a free for all.

The beer selection is pretty lame, dominated by Molson products. The Whister Bear Paw Honey Lager is a bit of a redemption.  This sad reality led me to the Caesar fleet featuring four offerings laced with vodka, gin, whisky and tequila.  I went vodka, a pretty standard Caesar garnished with prawn and pepperoni.  It was a good Caesar and definitely better than a Coors light.

Caesar
Caesar $8

I like gimmicks, so I opted for buck a shuck oysters (Light house were featured)  and mussels and clams fresh from the steamer. The oysters were fresh and a great deal for four bucks. The $15 steamed shellfish prepared classic style (wine, garlic , shallots and herbs) were good but didn’t rival the mussels at Chambar or the clams at the Pike market in Seattle which were pulled from ocean just minutes away in Puget Sound.

Steamers $15
Steamers $15

For the main, the halibut was calling my name.  Although priced significantly higher than the other fish and chips options, I remembered my experience at Dandelion in Philadelphia and Blue Water cafe in San Diego and hoped for the same in Vancouver.  It was a bit flimsy and although all the components were quite good, nothing was remarkable. The batter was not greasy and had a pleasant taste while the fish maintained a good integrity and decent moistness. The tartar sauce and fries were pretty classic and the creamy horseradish slaw was colourful to look at but didn’t have as much bite as I wanted.

Halibut and Fries $16.50
Halibut and Fries $16.50

I last had the brussel sprouts at Black and Blue last year and ordered them again. I was equally impressed, especially when I hit them with a squirt of hot sauce.

Brussel Sprouts
Brussel Sprouts $6.50

There’s a small dessert menu featuring cheesecake, apple berry crumble and sticky toffee pudding, all for $8.50.  Some may argue you don’t need anymore than that.  I opted for the latter and was presented with a pretty decent offering. The cake was moist, partially helped by the plentiful pool of sauce it sat in.  The traditional chantilly cream and somewhat unorthodox berries were a good finishing touch.

Sticky Toffee Pudding
Sticky Toffee Pudding $8.50

My Take

The fish shack is kind of like Red Lobster, except for people under the age of 65.  Both have a bad beer selection and shrimp garnished Caesars.  Both are decorated with fish and fish paraphernalia.    Both have cheesy slogans like “We sea food differently” and “hook it and cook it”. One can indulge on an array of seafood with the shack’s Fisherman’s catch or Red Lobster’s Ultimate feast, a choice from the fresh daily fresh fish list or non-sea signatures like cheddar bay biscuits (RL) or brussel sprouts (FS).  Both even have a New York style cheesecake for dessert.

The fish shack is pretty; pretty decor and pretty good food.  It’s filled with the little gimmicks like bar side steamers that make the Glowbal group what it is. .  Although none of the dishes blew my mind, the execution of the food was acceptable. and the vibe reeked a little of fish and little of hip. So send Gramma to Red Lobster and suck back some west coast buck a shuck oysters before 6 pm at the fish shack (trust me, Gramma and oysters don’t mix). Afterwards, you can hear about the nice fish and  that dessert cake like Gladys used to make.

As for slogans, I kinda like this one from a famous book that pretty much says it all:

“Fish,” he said, “I love you and respect you very much. But I will kill you dead before this day ends.”
Ernest Hemingway, The Old Man and the Sea

“Catchy”, isn’t it?

The Fish Shack on Urbanspoon