Comments for The Oceanaire Seafood Room's Blog http://blog.theoceanaire.com UltraFresh Seafood - UltraAttentive Service Thu, 02 Feb 2012 15:03:47 +0000 hourly 1 http://wordpress.com/ Comment on Sous Vide at Home. Cooking Salmon “Under Vacuum.” by Robin http://blog.theoceanaire.com/2010/01/12/sous-vide-at-home-cooking-salmon-%e2%80%9cunder-vacuum/#comment-218 Thu, 02 Feb 2012 15:03:47 +0000 http://theoceanaireseafoodroom.wordpress.com/?p=237#comment-218 Okay, I’m intrigued and the dish looks mouth-wateringly delicious. I’m tempted to try the dish. My only question is whether Ziploc plastic bags are food safe for cooking? Also, did you use fresh sockeye? The fillets looks suspiciously uniform, like the kind that come frozen. I don’t like the flavor of previously frozen salmon but fresh is hard to find.

]]> Comment on Great BBQ Wines by wine custom label http://blog.theoceanaire.com/2010/07/01/great-bbq-wines/#comment-200 Tue, 06 Dec 2011 08:48:04 +0000 http://blog.theoceanaire.com/?p=466#comment-200 Nowadays, the possibilities seem endless. One reason, I submit, is that with little access to the classically great wines, yet with a public thirst for greatness that far exceeds that of 30 years ago, importers, distributors, sommeliers and consumers themselves have been compelled to seek out wines that nobody paid attention to 25 years ago, if they even existed.

]]> Comment on When Is It Time for a Great Chardonnay? by wine custom label http://blog.theoceanaire.com/2010/03/26/when-is-it-time-for-a-great-chardonnay/#comment-199 Tue, 06 Dec 2011 08:12:46 +0000 http://blog.theoceanaire.com/?p=410#comment-199 Nowadays, the possibilities seem endless. One reason, I submit, is that with little access to the classically great wines, yet with a public thirst for greatness that far exceeds that of 30 years ago, importers, distributors, sommeliers and consumers themselves have been compelled to seek out wines that nobody paid attention to 25 years ago, if they even existed.

]]> Comment on Minneapolis Location Moving Soon by Used Cars Minneapolis http://blog.theoceanaire.com/2011/11/14/minneapolis-location-moving-soon/#comment-194 Tue, 22 Nov 2011 23:23:31 +0000 http://blog.theoceanaire.com/?p=507#comment-194 Good luck on the move; sounds like you picked a very busy area for the location with lots of foot traffic. Seafood sounds delicious.

]]> Comment on About by oceanaireseafood http://blog.theoceanaire.com/about/#comment-185 Mon, 31 Oct 2011 16:55:13 +0000 #comment-185 ecolon@ldry.com

]]> Comment on About by Amy Moye http://blog.theoceanaire.com/about/#comment-184 Mon, 31 Oct 2011 15:38:34 +0000 #comment-184 Can I please get an email address for the General Manager at The Oceanaire Orlando?

]]> Comment on About by oceanaireseafood http://blog.theoceanaire.com/about/#comment-182 Fri, 28 Oct 2011 13:49:28 +0000 #comment-182 Hi Trisha,
Sorry for the late reply. If you are looking to plan an event, please use: oaboevents@ldry.com If you need to contact the General Manager, please use: oabo@ldry.com

Thank you.

]]> Comment on About by Trisha Tassinari http://blog.theoceanaire.com/about/#comment-181 Thu, 27 Oct 2011 15:22:49 +0000 #comment-181 Hi – I’ve been trying to find an email address for Oceanaire Boston, but contrary to what you say in your blog… there isn’t one! Any chance you can help? Thanks!

]]> Comment on About by oceanaireseafood http://blog.theoceanaire.com/about/#comment-163 Tue, 19 Jul 2011 17:29:57 +0000 #comment-163 Will do Ms. Thompson. Thank you for your interest in The Oceanaire.

]]> Comment on About by Fackie Thompson http://blog.theoceanaire.com/about/#comment-162 Tue, 19 Jul 2011 17:20:02 +0000 #comment-162 Please add me to your mailing list: Jackie Thompson, jackiethompson1@mac.com.

Thanks

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