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Fishionista®

@michaelannrowe

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Emmy® Winner Food/ Travel Journalist
Seafood Specialist; EDU & Events
The Oyster Café Pop-up
Dame @lesdamesny
Author, Seafood Sense @totalfoodservice

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I had a great time on @fox5ny yesterday, sharing three iconic lobster rolls, paired with the perfect Sauvignon Blanc.  Summer entertaining doesn’t get much better than this!
The crew loved the delicious table setting, covered in @greenpointfish - whole lobster, lobster rolls, and lobster meat.  Can you say “let’s celebrate 250 years!”
What’s your flavor?  🦞 Maine & Canada (lite mayo with citrus and herbs), or Connecticut (warm butter)?
Thank you Greenpoint Fish & Lobster for celebrating summer with me on FOX 5 NY.

And of course the talented, @alexandrabaranoff for doing what you do!  And to you know who- for making my set look fab! 😉

Wishing everyone a delicious, safe, and happy Fourth of July! 🇺🇸🥂  And a summer filled with seafood love!   More lobster please!

#Fishionista #FourthOfJuly #LobsterRoll #SummerEntertaining #WinePairing taken in New York, New York by @michaelannrowe

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3 months ago

Amateurs d’huîtres et de bon vin… celle-ci est pour vous. 🦪🥂

Le 27 septembre, The Oyster Café s’installe au Jardin du Péché pour une soirée unique à la Maison Tait. ✨

🦪 Une douzaine d’huîtres locales par personne
🥂 Accord de vins avec Magnetic Hill Winery
🔪 Dégustation guidée + démonstration d’ouverture
🎶 Musique live avec John McLaren
✨ Guidé par Michael-Ann Rowe, lauréate d’un Emmy® et experte en huîtres

27 septembre | 17 h–19 h | 150 $ | 19+

🎟️ https://www.eventbrite.com/e/the-oyster-cafe-sunny-oyster-social-at-tait-house-garden-tickets-1999787965638?utm_experiment=test_share_listing&aff=ebdsshios

Venez pour les huîtres. Restez pour les secrets.

—

Oyster & wine lovers… this one’s for you. 🦪🥂

On September 27, The Oyster Café takes over Le Jardin du Péché for a one-of-a-kind evening at Tait House. ✨

🦪 A dozen local oysters per guest
🥂 Curated wine pairing with Magnetic Hill Winery
🔪 Guided tasting + hands-on shucking
🎶 Live music by John McLaren
✨ Guided by Emmy® Winner & oyster expert Michael-Ann Rowe

September 27 | 5–7 PM | $150 | 19+

🎟️ https://www.eventbrite.com/e/the-oyster-cafe-sunny-oyster-social-at-tait-house-garden-tickets-1999787965638?utm_experiment=test_share_listing&aff=ebdsshios

#shediac #newbrunswick #explorenb #destinationnb #taithouse

Come for the oysters. Stay for the secrets. taken in Tait House by @michaelannrowe

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13 days ago

Excited for the next 🦪 Oyster Café pop-up in Shediac, New Brunswick!

Description:
Step inside The Oyster Café for a Sunday soirée with a little mystery.
On September 27, (5-7PM) join us in the beautiful Tait House Garden @maisontaithouse_official for an intimate, speakeasy-inspired oyster experience celebrating local flavours, wine and the art of oyster tasting.
Expect oysters, wine, live music and a few secrets of the shell — served up through guided tasting rounds, insider oyster knowledge and hands-on discovery.
Each guest will enjoy a dozen local oysters, featuring two varieties from Alliance Seafood, served throughout different tasting rounds. Along with a thoughtful wine-pairing from @magnetichillwinery
Guided by Emmy® Winner and oyster SOMM, Michael-Ann Rowe, you’ll learn how to taste oysters like an expert — discovering their nuances, exploring the concept of “merroir” and appellation characteristics, and learning the art of shucking through an interactive demonstration and hands-on experience.
Settle into the garden while John McLaren brings a relaxed, jazzy and blues-inspired soundtrack to the evening.

See all the details and ticketing on the link in my bio.
#fishionista #oystereventcanada #newbrunswickcanada taken in Shediac, New Brunswick by @michaelannrowe

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a month ago

Who’s cooking seafood in OBP this weekend? Here’s a little inspo for you;
I’m planning a seafood extravaganza making a recipe of mouclade with PEI mussels, grilling sweet mahi-mahi to make tacos- all day long!; probably turning the tuna into a tartar, and indulging in Gaia oysters, from New Brunswick 🇨🇦

The greatest thing is getting all this seafood from @captreeclam delivered by the @fireislandferryschedules
Enjoy your weekend and go see some Shakespeare in Ziggy’s lot! by @michaelannrowe

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a month ago

There’s something about cooking for friends that makes food taste just a little bit better. Thank you @anthonyfinamore4579

Linguini with the sweetest Gulf shrimp and Nova Scotia scallops, all brought together with a lite lobster and clam broth made from reserved natural clam and lobster brine. My lobster 🦞 pâté kicked into another gear!😉😀
Nothing wasted, everything layered with flavor.

The seafood, the broth, the pasta… it all comes together in one beautiful bowl.

But really, it’s the people around the table that make it taste the best. 🦞

TIP: cook the shrimp and and scallops for a mere two minutes each side because when you ladle the broth over top, it will cook even more.
Also remember seafood is protein and it still cooks after you take it off the burner. 😉 taken in Fire Island, New York by @michaelannrowe

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2 months ago

Before you reach for a bag of ice to build your next oyster platter, look to the shore! 🌊 The beach, the bay, along a shoreline.
When I’m near any of these environments, I collect seaweed, rinse it, freeze it, and use it as a natural base for plating oysters.
Some seaweeds last longer than others; you might get a few uses out of it. It gives the platter texture and a real sense of that connection to the sea—while reducing the amount of ice needed to create a presentation that will be taken away in a very short time.
Less ice. Less waste. Work with what the ocean gives you. 🦪🌿

#fishionista #sustainableseafood #oystercafe by @michaelannrowe

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2 months ago

You never know what’s going to happen when you pop open a can of #sardines There’s hundreds of recipes waiting. But you don’t need a recipe!

Other than eating them right out of the can, just grab ‘stuff’ from the fridge and make it up as you go!   😳 Yes- make it up as you go! 😀

When thinking about seafood your mind might drop into a deep fog. But when you understand that seafood preparations happen in 10-minutes or less, just let it roll! Life is much easier. Sigh🥰

It’s the unexpected build, it’s trying new things… and in the end, it’ll be a delicious hot mess on the plate!  😀🍽️ 🐟🫛🥬🥫

Ten-minute seafood is what we can all celebrate!
Watch the #FishionistaShow on YouTube.

#easyseafoodrecipes #seafoodintenminutes #fishionista taken in New York, New York by @michaelannrowe

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2 months ago

Want to become the lobster expert everyone turns to? 🦞 Bid on an exclusive Lobster MasterClass with @michaelannrowe and learn everything from choosing the freshest lobster to cooking it perfectly every time. You’ll gain insider knowledge on lobster seasons, storage, shucking techniques, recipe inspiration, and how to make the most of every part of the lobster. Bid today at the link in our bio.

#lobster #lobsterrecipe #lobsterrecipes #seafood #seafoodrecipes by @michaelannrowe

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2 months ago

Oyster Art and an Oyster Café Pop- up! Join me on Tuesday at @sjartscentre in @uptownsj for amazing collaboration with h Debbie Brady’s @oyster_art
This will be a special night as I have been longing to see Debbie’s work up close... and giving a tasting alongside her work is pretty special.

It’ll be a full-circle experience for all of us!

I’ll be featuring our local New Brunswick oysters for the tasting.
Debbie has incorporated New Brunswick oyster shells in her exhibit.

Support Art & Food coming together!
Tickets can be purchased on the website: https://sjartscentre.ca/oyster-tasting/
Tuesday, July 28, 6PM taken in Saint John, New Brunswick by @michaelannrowe

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2 months ago

Lobster Facts, Tips & Tricks for Foodies & Chefs
Part 4: Crusher and Pincer Claw 🦞

Lobsters don’t have two of the same claw — they have two totally different tools.
The crusher claw is built to crush and break shells. The pincer claw is built to tear and grip.

Here’s a twist most people don’t know: Which side ends up which is basically random — lobsters can be “lefty” or “righty.” That’s pretty fascinating and makes one ask, “can I have that?!” 😂
But the truth is it’ll could be a crusher on the left or right after they figure out which claw will do the heavy lifting.
👉 Claws can tell you a lot about a lobster — including whether it’s a he or a she. 😳 Watch my earlier posts to find out more!

Until then, keep eating lobster!

#fishionista #lobsterqueen #lobsterseason #lobsterfacts taken in New York, New York by @michaelannrowe

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2 months ago

Travel with me Maritimers!  I’m headed to Deer Island for the perfect Oyster Café pop-up at Cap Sill restaurant!   @capsillrestaurant

I’ll be leading the first oyster pro-tasting of Bocabec oysters.   New Brunswick’s @bayoffundyoysters
Followed by a scrumptious 🦞Lobster dinner.

If you’re into adventure and the charm of remote Island’s 🌎 this is for you!
When: Wednesday, July 22  at 5:30 PM.  Call or reserve on their website. (506) 747 9886

What to expect in this experience:
-freshest, locally sourced seafood
-learn oyster merroir & appellation
-the art of tasting and savoring oysters
-shucking demo
-indulge in a delicious whole lobster dinner.

Come to eat, learn and celebrate local!
Seats are limited.
Reserve and join us for an unforgettable evening of great seafood, people, conversation, and coastal hospitality.
Book by calling ((506) 747 9886 ) or on the website at Cap Sill Restaurant.

#fishionistashow #oystercafé #oysterevents #newbrunswickcanada #travelforfood taken in Deer Island (New Brunswick) by @michaelannrowe

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3 months ago

Lobster Facts, Tips & Tricks for Foodies & Chefs
Part 3: How do you know if you got a Male or Female 🦞

1. Flip the lobster over on its back; follow the swimmerets to the top of the tail; the first pair of swimmerets (Pleopods) on a male are rigid, hard, and bony. On a female, they are soft, thin, and feathery.😳

2. Compare tail width — females have wider hips. I call them ‘child-bearing hips’. This is because she needs more room to carry the tens of thousands of eggs in the swimmerets and on the inside of her tail. Females carrying eggs are referred to as “berried” lobsters.

3. One more clue: males usually carry bigger crusher claws. Why? They tend to eat more.
So the male might have a larger crusher claw than a female of the same weight size.

👉 Speaking of size — do you know what actually makes a lobster legal to keep?

TIP: When you crack open a lobster and you see an orange waxy substance inside the carapace, it’s the cooked roe. Those are eggs that did not get fertilized and are absolutely inspiration to make into sauces, a roux, or simply creamed into a spread. 🍞🍽️

Have a preference, or like both?🦞😃

#fishionistashow #lobsterfacts #lobsterseason #seafoodeducation by @michaelannrowe

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3 months ago