Toasting the Seafarers' Center

If you knit, you can help a sailor.

    Crochet hats are also needed at Port Arthur International Seafarers’ Center. If you can drive people from all over the world around to experience our area, organize a library, donate some time or funding or do some justice to Chef Carly Oubre’s menus, please get in touch with the center.

     The group’s annual cocktail raised funds for this group, and noted that the Sabine-Neches Waterway is the United States' third largest maritime center by tonnage. The Center is challenged to grow its ministry to meet the waterway’s future growth.

     The center’s chapel in downtown Port Arthur features an altar fashioned from a vessel’s parts and a podium of driftwood. How very Port Arthur. Attendees at a recent cocktail fund raiser enjoyed Chic Chef Catering & Events foods. The mountain of toast on the table put visitors in mind to toast the center’s efforts. Imagine this artistic spread of a menu:  

• Whipped Goat Cheese, Dates, Bacon, Honey, Nuts and Pepitas Layered Dip with Crostinis
• Italian Sausage Onion, Tomato and Ricotta Pastry Pinwheels
• Creamy Smoked Salmon & Olive Topped Potato Cakes
• Thai Curried Carrot & Pineapple Soup Shooters
• Crudites, Fruit, Crackers & Cheese
• Bananas Foster Pudding
• Ginger Apple Parfait

Let the Seafarers’ Center know how you can help at: (409) 982-4504 or contact:  paseafarers@sbcglobal.net

     Did John the Baptist have this? – I experienced, grasshopper broth at my desk. Now that’s Culinary Thrill Seeking. Sauterelle found me. The word means grasshopper in French and no, it’s not like that green, minty drink. This brews in a cup like a light, earthy, nutty soup. Very demure. Very Mindful. Why do this? The site will tell you about protein, vitamins and minerals. Go, amino acids, grasshoppers got you.

The short if it, it’s very cool to say you sipped some grasshopper. I think John the Baptist started this trend with locusts and honey. But he did not have a microwave.

     “You Can Cook Anything” – Jorj Morgan wants you to know eggy things can be nutritious, noodly things are not as hard as you think and that cheese should be a food group. The most amazing waffles, pancakes and sausages are broken down with good instructions, Nick Elia’s inspired photography, imaginative ingredients and even QR codes if you need more help. You can do it! And everyone will eat it. Quick tip: Pimento Cheese, a Southern fave, can get creamier with a spoonful of Greek yogurt. We’re talking about “Volume 1 of “You Can Cook Anything: A Guide for Newly Inspired Cooks!”

Darragh Doiron is a Port Arthur Area Foodie who did not see her shadow on Groundhog’s Day. Share your spring thoughts at darraghcastillo@icloud.com

Drive Through for Seafarers

Drive-through for Seafarers The first time I heard of Mexican Street Corn in a cup, I was intrigued. But I never imagined it would rise to cocktail fare status. Carly Andrews Oubre did her chef magic with this dish in the name of good works. Sabine Pilots hosted the Port Arthur International Seafarers’ Center Drive Through Cocktail Party this past week at the Pilots’ new home on Jimmy Johnson Boulevard. But guests got mainly an outside glance as they drove past hospitality tents. The food came in a sweet little box and the libations where in wee bottles designed to take home. This socially distanced affair benefitted seafarer programs and got some of Oubre’s cooking to appreciative supporters. Her menu included Apple Pie Oat Truffles; Mini Croissant with Smoked Salmon, Dill Cream Cheese, Capers & Red Onions; Bacon, Jalapeno & Cheese Quiche: and French Onion Stuffed Mushrooms. Lemonette Gourmet Lemon Dressing I was too young in the ‘70s to arrange a trendy brunch, I sure recall the few “grownup” experiences I enjoyed at fern-adorned establishments in Houston. Remember crepes were a thing? Now Lemonette takes me back in style and flavor with a line of lemon-based salad dressings and marinades such as Zesty Cumin. I’ve tried Lemon Garlic and Mediterranean Herb over fresh vegetables and every bite is just… special. The California product is Non GMO and vegan so it’s great on grains, but also good on poultry and fish. I say these kids today get fancy fare more readily than I had back then, so hey, the modern crowd should take to Lemonette with equal gusto. It doesn’t taste better just because it has the word “gourmet” in it. It’s just got better, flavorful and natural ingredients. Jar Goods This one is all about the tomato. The Jar Goods creator knows you’re busy and her father-in-law has a great sauce. Melissa Vitelli and her sister-in-law became “inner-aisle disruptors” by producing Jar Goods. It’s simply good, beginning with Classic Red. We went to Classic Spicy first and worked our way through Classic Vodka and Vegan Vodka-Style, too. WE sure get the makers’ concept that it’s smart to have something good on hand in the pantry and there’s zero-guilt in using someone else’s sauce to feed your family. Also, they make the point of wondering why people tend to use jarred pasta sauce for pasta only? There are dozens of easy meal ideas when you have Jar Goods this good. www.jargoods.com