B&D Trawling turns up the heat for pop-up kitchen

The minute you walked through the gates of B&D Trawling you were greeted by a strong aroma of delicious food, no doubt the main thing attracting numerous hungry customers to the company's pop-up kitchen event on Friday. The Port Royal Street location boasted long lines for the third staging of the event. From as early as noon, customers were seen making their way in to get their fill. Fresh coconuts, your choice of regular or cold, was the first stop that you could have right away with your meal or to take away. Lobster Roll, Shrimp Pasta, Fried Fish and Lobster Fritters were prepared and served right on location.

Tamra Thomas, who is a returning customer, thoroughly enjoyed her meal. When asked about her thoughts on the event she commented, "It seems to be growing as this is my second time coming. However, once the line situation is sorted out, it should be better. The food is really good, so I will definitely be coming back."

Many persons shared the same thoughts regarding the food. Another satisfied customer was Chevine Davis, who keeps coming back.

"Trust me, the pasta is great! I sure will be here once they are having a pop-up kitchen and I am aware of it."

Roderick Francis, CEO of B&D Trawling, was busy ensuring all was well, as usual. However, we caught up with him to get a little feedback.

"This is the third one so far and is the biggest. The overwhelming support is very, very encouraging and far exceeded our expectations. The feedback from customers is that the food is good, they love the concept, they love the environment and we are just happy for the support," Francis said.

Through a partnership with US Seafood giant SeaBest, B&D is now able to supply the market with seafood products not available locally.

The next pop-up kitchen will be on February 19, with a pop-up kitchen to be held each and every Friday for the period of Lent and ending the week after Easter, to accommodate seafood and fish lovers, at its facility at 1 Port Royal Street, downtown Kingston. Francis is hoping that the restaurant, which will boast all products in the B&D/SeaBest line, will officially open for lunch after Easter. The restaurant is now in the final stages of construction.

SHRIMP PASTA

Ingredients

1 (16 ounce) package dry fettuccine noodles

11/2 tablespoons butter or margarine

1 cup chopped green onions

4 garlic cloves, peeled and minced

1 pound SeaBest medium shrimp - peeled and deveined

2 cups half-and-half cream

1 cup freshly grated Parmesan cheese

Salt and pepper to taste

2 tablespoons cornstarch (optional)

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp, stir and cook 3 minutes more. Reduce heat to medium-low.

3. Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.

4. Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.

LOBSTER ROLLS

Ingredients

11/2 pounds B&D lobster meat

1/2 cup mayonnaise

3 tablespoons freshly squeezed lemon juice

2 inner celery stalks and leaves, finely chopped

2 tablespoons chopped fresh parsley leaves

Salt and freshly ground black pepper

4 bread rolls, split and lightly toasted

Melted butter, for brushing

Directions:

1. Chop any large chunks of meat into bite-size pieces. In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, parsley, and salt and pepper to taste.

2. Cook's Note: Place lobster salad in refrigerator for 5 to 10 minutes. This allows the salad to absorb the flavourings.

3. Brush cut sides of the rolls with melted butter and fill with the lobster salad.