The sun was out and Brewhaus’ roll-top door was open, letting cool spring air fill the dining area.
“Feels like a fish kind of day to me!” said kitchen manager David Sherrill. Springtime, said David, always makes him think of seafood.
Shaking – rather, sautéing – things up with his new seasonal specials, David’s spring menu will feature a bevy of fresh fish recipes. The type of fish offered will alternate with daily market catches, and options may include mahi, swordfish, halibut, Alaska pollock and more.
David said he plans to poach the pollock.
“I’ll simmer it with white wine, lemon juice, cilantro and crushed red pepper,” he told me.
Then, he’ll toss it with breadcrumbs and patty it into a cake.
“Think German potato cake, but fish,” he said.
Meanwhile, he plans to grill the swordfish and sauté the mahi. Dishes are served with a side of German-style vinegar-based cabbage slaw. The rotating fish dishes, said David, are designed to pair perfectly with Dogfish Head Ale.
“Especially that mahi,” he told me. “That fish is so soft and that beer just makes the flavor hang in your mouth.”
On April 16, Brewhaus will partner with Delaware-based Dogfish Head craft brewery to host “Record Store Day,” paying homage to good music and old-school vinyl. The event will feature a selection of five to six different Dogfish ales, including its specially brewed Belgian-style tripel “Beer to Drink Music To.”
On that day, if you bring in a receipt from neighboring Chad’s Records or Mayfield’s All Killer No Filler, Brewhaus will give you 20 percent off your food ticket. For every Dogfish ale you order, it will give new meaning to David’s phrase, “Feels like a fish kind of day to me!” Plus, your name will be entered into a raffle to win a record player.
The kickoff party is scheduled for the evening of April 15 at the Bitter Alibi. So mark your calendars. There is much to look forward to on the North Shore. “Come summer, I’ll start focusing on German barbecue,” said David.