Continuing to bring the best regional seafood event traditions from throughout the county to California and Arizona diners, Bluewater Grill is repeating last year’s inaugural Seafood Boil as its Second Tuesday Tasting Event and month-long menu celebration in October.
A seafood boil describes any number of regional food and social events throughout the U.S. in which just-boiled shellfish is the main ingredient. Most commonly associated with Louisiana, where crayfish is the star, seafood boils are now ubiquitous in Georgia, South Carolina, the Chesapeake Bay, New England and even the Pacific Northwest where seafood lovers add Alaskan Snow Crab.
Chefs at all seven Bluewater Grill and Bluewater Boathouse Seafood Grill restaurants will combine boiled clams, mussels and shell-on shrimp with one-half an Alaskan Snow Crab, spicy Kielbasa sausage, corn-on-the-cob and red potatoes. In the great seafood boil tradition, guests are given a bib and crab cracker to fully enjoy the celebration. Also included is Bluewater’s fresh-based, all-you-can-eat sourdough bread and butter.
During the Bluewater Seafood Boil Tasting and Pairing on October 8, the restaurants’ Second Tuesday Tasting event for October, seafood lovers can enjoy the complete feast paired with two glass of hand-selected white wine for $40 per person. The same meal without the wine pairing is available for $40 Oct. 9-31, during which time guests can add the wine for the per-glass price.
The Oct. 8 tasting event and Oct. 9-31 menu celebration is being offered at all Bluewater Grill and Bluewater Boathouse Seafood Grill restaurants, including the newest Bluewater Grills in Carlsbad and Santa Barbara. It is not served at Bluewater Avalon or any of Bluewater’s other Catalina restaurants.
“Some of the most famous seafood boils, especially in my native New England, are as much an excuse for seafood lovers to come together over great seafood and stories,” said Bluewater Grill co-owner and co-founder Jimmy (Jim-U) Ulcickas. “Given how our Second Tuesday Tastings have evolved into true community gatherings, we thought it was time to make a Bluewater-specific boil a regular part of the schedule. I can see this becoming an annual fall tradition like our New England Clambake in the summer and Stuffed Holiday Lobster in November and December.”
Consistent with Bluewater Grill’s strict commitment to seafood sustainability, the shellfish served during the Seafood Boil complies with sustainability standards established by the Monterey Bay Aquarium, Aquarium of the Pacific in Long Beach and other third-party organizations dedicated to fish-origin certification.
For menus, locations, hours of operation, phone numbers and other information about the eight unique Bluewater restaurants in Southern California and Arizona, go to www.bluewatergrill.com. You can also follow each restaurant on Facebook, or the Bluewater family on Instagram.
