Kitchen on George Serves Up Alabama Shrimp and Grits to Congressmen and others
Jul 15, 2013
On June 4, Kitchen on George brought a taste of Alabama to the nation's capital.
Executive Chef Bradford Brodie of Kitchen on George was selected by the Alabama Seafood Marketing Commission (ASMC) to represent the Alabama Gulf Coast at the 38th Annual National Oceanic and Atmospheric Administration (NOAA) Fish Fry. The event was held at the Main Commerce Building, officially called the Herbert H. Hoover Building, in Washington, D.C. where more than 1,200 guests attended.
Kitchen on George is an ECA-owned restaurant in Mobile.
Chef Brodie and his team prepared and served about 90 pounds of Alabama Gulf Coast Shrimp which were pan seared and served over creamy white corn polenta grits flavored with Alabama Belle Chevre goat cheese.
L-R: Ron Patak, ECA's VP, Retail Operations; Kitchen on Cary chef David Hughes; and Kitchen on George Executive Chef Brad Brodie.
Vice President of Retail Operations Ron Patak said the event was a great success. "There was a tremendous response from all the guests," he said, "even the people that asked 'what are grits?'"
NOAA sponsors this annual event to promote and encourage local seafood consumption and industry. Guests of the Fish Fry included members of Congress and other federal agencies, as well as the general public.