CRESTLINE SEAFOOD CO~ BEACH BURGERS

MARK THE DATE~ April 9 CRESTLINE VILLAGE

2011-04-02T18:30:00.005-05:00

APRIL 9
CRESTLINE Village will be Swarming in Activity.

THE FUNKY FISH FRY~ in front of Otey's, where JUICE and EARTHBOUND will be rocking the neighborhood. Catch Juice after 2PM.
FUNKY FISH FRY LINK CLICK HERE~
Listen to JUICE'S music by clicking here: JUICE TUNES LIVE

THE MT. BROOK ART ASSOCIATION will have their SPRING ART SHOW on Crestline Field from 10-4.
www.mbartassociation.com

Here at CSC~ BEACH BURGERS Allison Adams artwork will be featured. (with demos sometime between Ann Kathryn's first 2 soccer games! and catching a glimpse of Brent on keyboard when Juice performs) She will be painting out front Friday afternoon and sometime Saturday.

Samples of work include some fun new WATERCOLORS FRESH from Studying with Paul JACKSON (master of color and light)
www.pauljackson.com

Here is a sample (and I always hate to share unfinished work)..but think you are gonna like it!

MENU ITEMS

2011-04-02T18:18:00.002-05:00

In addition to the following items, for spring we have SALADS.

THE GULF SHORES
Certified Angus Burger with Grilled Onions served on a Ciabatta Roll

THE DESTIN/ 30A
Tender Veal Burger with Tomato Aioli served on Ciabatta Roll

THE NEWPORT BEACH
Garden Veggie Burger with Basil Pesto served on Ultra-thin Wheat Bun

THE CHESAPEAKE BAY
Our Jumbo Lump Crab Cake with Lemon Dill Caper served on Ultra-thin Multi Grain Bun

THE WASHINGTON, D.C.
Lean Turkey Burger with Cranberry Aioli Served on Ciabatta Roll

ALL BURGERS SERVED WITH SPRING MIX, TOMATO, PICKLE AND ONION

Your choice of : AMERICAN CHEESE, SWISS CHEESE OR PEPPER JACK CHEESE
Your choice of: CREAMY SLAW, POTATO SALAD, CHIPS OR HOUSE SIDE SALAD

$7.67

KIDS MENU:
Hamburger or Cheeseburger with side $4.95
Grilled Cheese with Side $3.95

WINNER of the KID'S ART CONTEST~ BEACH BURGER

2011-04-02T18:12:00.005-05:00

We have a WINNER of the Art Contest for March. (the soft blending and the beach scene complete with beach chair made this one a favorite for our three judges.
The runner up, a more vibrant fun image.
The winner receives dinner for two adults/two children. The runner up receives One adult/one child meal.

Be sure to enter for April!

Sea Lovers...the BEEF has taken over the Village~

2011-01-15T18:17:00.000-06:00

CSC~ BEACH BURGERS IN THE NEWS

2011-01-15T18:16:00.002-06:00

Posted on January 13, 2011
A transformation in Mountain Brook
CRESTLINE SEAFOOD COMPANY CHANGES UP THE MENU
By Christiana D. Roussel

Chad Adams will be one of the first people to tell you that last summer’s oil spill in the Gulf of Mexico hurt the seafood business. Ironically, his business is more than 250 miles away from Mobile. Chad and his wife Allison own Crestline Seafood Company in Mountain Brook. But CSC is in the midst of changing the restaurant’s dining concept, away from one dominated by the problematic product.
Opened in 2009, the original business model for CSC was to offer the best seafood for Birmingham home cooks, with a sideline dinein restaurant for those craving handcrafted crab cakes and bottles of beer in a relaxed environment. CSC was an immediate hit, becoming a great local “joint” that attracted customers of all ages.

Located in the former Clumpies Ice Cream location on Church Street, just across from City Hall, Chad and Allison installed a soft serve ice cream machine which kept the steady after-school customer stream that corner had been so famous for. Residents who once scoffed at the idea of ice cream and seafood quickly changed their tune. CSC is immaculately clean and inviting, and kids have loved meeting their moms there after school—enjoying a treat while picking up ingredients for dinner.

Proffering seafood was an easy choice for Chad Adams, who almost has saltwater running in his veins. A Birmingham native who has spent large portions of his life in Fort Morgan and Gulf Shores, he is a natural cook with an easy-going attitude. A CPA by trade, he analyzed all aspects of the restaurant/retail concept before jumping in. He’d done the math and determined he could turn a profit offering fresh premium snapper, sushi-grade tuna and shrimp. The restaurant side of the balance sheet would be lagniappe—a little something extra—and add a much needed casual dining spot in his backyard, Crestline Village. Things were going along swimmingly, until late April 2010.

When British Petroleum’s Deep Water Horizon oil rig exploded, the fate of Crestline Seafood Company hung in the balance. Would the crabs be safe to eat? How could we be sure that the shrimp and redfish we’d come to love were still good? Chad met with suppliers and looked at other possible sources for his seafood. But once the shrimp and fish were determined safe to eat, prices went up dramatically. He worked hard to maintain the caliber of product and service that his customers had come to expect, but things got tough. Even though the seafood offered was impeccable, the mental image some customers had could not be shaken. “I have had customers EVERY day come in and ask if our seafood comes from the Gulf. When I tell that some of it does, they turn around and walk out,” he laments. “Even though I was getting my stuff from the same guys in Panama City Beach that Frank [Stitt] uses, there was a mental block some people had.” It finally just became too much to try and overcome.

With five employees whose livelihoods were in his hands, and an uncertain customer perception about his product, Chad made the decision to change things up on his little corner of Crestline. Starting this week, there is a transformation taking place as CSC starts featuring Gourmet Beach Burgers. Among the new items will be an Angus burger (known as the Gulf Shores Burger); a Destin Burger made with ground veal and served with a tomato aioli; a turkey burger; and a vegetarian Garden burger. And those crab cakes that the Adamses are so famous for? Those will still be available on the Chesapeake Bay, served with a lemon dill caper aioli.

When asked about pricing, the CPA in Chad came out as he gave a very odd number. He went on to say that once the customer adds in a side and a drink, the price becomes an even $10 which includes tax. That makes perfect sense. Of course, wine and beer will still be available for the over-21 crowd.

Allison adds, “We want this to be a place where families can come in and grab a burger between kids’ weeknight activities. We’ve always enjoyed a steady lunch crowd and hope that will continue. CSC has had live music nights, featuring local bands like Juice, and I think this place can do the same. Kids of all ages can feel comfortable coming in here to hang out.” The new CSC will be open for lunch Monday through Friday, 11a.m. to 2 p.m. and for dinner 5p.m. to 8p.m. Saturdays, you can grab a burger anytime between 11a.m. and 8p.m.

So, while the menu will change at CSC, the same relaxed atmosphere that folks have come to know and love will remain.

Christiana Roussel lives in Crestline and is a lover of all things food-related. You can follow her culinary musings on-line at ChristianasKitchen.blogspot.com or on Facebook (ChristianasKitchen) or Twitter (Christiana40).

NEW MENU CSC- BEACH BURGERS

2011-01-11T19:18:00.003-06:00

THE GULF SHORES
Certified Angus Burger with Grilled Onions served on a Ciabatta Roll

THE DESTIN/ 30A
Tender Veal Burger with Tomato Aioli served on Ciabatta Roll

THE NEWPORT BEACH
Garden Veggie Burger with Basil Pesto served on Ultra-thin Wheat Bun

THE CHESAPEAKE BAY
Our Jumbo Lump Crab Cake with Lemon Dill Caper served on Ultra-thin Multi Grain Bun

THE WASHINGTON, D.C.
Lean Turkey Burger with Cranberry Aioli Served on Ciabatta Roll

ALL BURGERS SERVED WITH SPRING MIX, TOMATO, PICKLE AND ONION

Your choice of : AMERICAN CHEESE, SWISS CHEESE OR PEPPER JACK CHEESE
Your choice of: CREAMY SLAW, POTATO SALAD, CHIPS OR HOUSE SIDE SALAD

$7.67

KIDS MENU:
Hamburger or Cheeseburger with side $4.95
Grilled Cheese with Side $3.95

CSC~ BEACH BURGERS ARE HERE!

2011-01-11T19:03:00.002-06:00

Today was the first day of service for the NEW MENU, featuring BEACH BURGERS.

After the holiday break we came to realize that we could no longer support the efforts necessary to keep a full
fledged seafood establishment going.

The months following the OIL CRISIS brought a number of challenges. While supply was there (we were already getting the
seafood from the Panama City Beach area~ checking in each night as boats came in~
offering the FRESHEST CATCH to our customers each morning).

Chad, being a CPA, charted the changes over the past 6 months and found that our sales were off by 75% from the previous year...and believe it or not, each day, with reports coming from the Gulf, we would have a customer come in, look at the case and ask if we were selling GULF seafood....when we said yes...they turned and left.

We began offering "non seafood" items and had some of the best crab cakes, gumbo and tuna dip available but found that there was little consistency in the flow of traffic through the door.

We hate that our REGULARS who loved to stop in for a dozen oysters or those who loved the gumbo, fresh fat gulf shrimp or other fresh catches of fish will now have to travel out of the tiny kingdom to get similar food to serve their families at home.

We have switched gears in an effort to keep our employees working and also keep the doors open but selecting a menu that not only is GREAT TASTING, but easy to implement.

No longer are there four shipments each day to coordinate, so simplicity has its advantages.

We know of some similar restaurants around doing the "burger only thing" but not here in the area.

We are hoping our regular customers who love what Chad has been doing in the past will come in and try out the new burgers.
We also encourage the teens to come in and make this their hang out. We serve great shakes and malts that are another thing not offered here on the street.

And great news for our seafood fans~ THE CRABBY PATTY is one of the burgers.

Hope you will come in and check it out!

HAPPY NEW YEAR!!!

ALLISON

NEW YEARS LOBSTER DINNER

2010-12-14T16:18:00.003-06:00

CSC WILL BE HAVING
a Special New Years Eve Dinner.

$30 a person includes appetizers,
crabcake or fish dinner with a lobster tail (sides) and dessert.

Our gumbo was voted no. 1 in Bham Metro Magazine~
come check us out!

Offering three seating times- 6:30 7:30 and 8:30
Drink specials. (WINE AND BEER) Champagne

Call 637-7460 for details.

HOLIDAY ITEMS

2010-12-12T11:30:00.003-06:00

CALL NOW TO ORDER SPECIAL ITEMS FOR CHRISTMAS~
Shrimp (peeled and deveined available), sandwich trays, oysters, crab

We also offer CSC for Private Parties.

THIS THURSDAY ~ DEC. 16
IS GIRLFRIENDS NIGHT.

BE SURE TO REGISTER.
on Facebook
or call 205-637-7460

SUNDAYS

2010-12-12T11:28:00.002-06:00

We are no longer opening on Sunday's for brunch.
Thanks to those who came in!

We will see about trying that again in Spring when outdoor dining is a possibility.

Blessings!

ANOTHER GREAT REVIEW FOR CRESTLINE SEAFOOD

2010-11-09T13:37:00.003-06:00

THE WORD IS SPREADING AND THE VERDICT IS OUT ABOUT OUR SUNDAY BRUNCH~

CHECK IT OUT BY CLICKING HERE~

THANKS SO MUCH FOR THE GREAT COMMENTS~

THANKS B- METRO MAGAZINE!

2010-11-09T13:06:00.003-06:00

B-METRO Magazine gave us a THUMBS UP~ as one of the top places to get SOUP
in Birmingham ~ featuring Chad's home-made GUMBO~

CLICK HERE TO READ THE ENTIRE ENTRY
CLICK HERE

GREAT WEBSITE FOR SEAFOOD RECIPES

2010-09-24T10:16:00.001-05:00

DONT LET THIS END OF SUMMERISH WEATHER SLIP INTO WINTER....
Get out and GRILL SOME FISH~

This has been a great site for good recipes.

Check it out by clicking HERE ~ SEAFOOD RECIPES

2010-09-24T09:43:00.000-05:00

Aussie dietitian Michelle Minehan says vitamin D is essential for bone health and immunity, and you can only get it through sun exposure or eating dairy, meat, or oily fish. Salmon, sardines, shrimp, and cod are all excellent sources. Do you get enough vitamin D in your diet?

BRUNCH MENU AT CSC

2010-09-24T09:19:00.000-05:00

CRESTLINE SEAFOOD COMPANY
BRUNCH MENU
CRABCAKE BENEDICT
Our homemade crabcake on an english muffin (w/ or w/out poached egg),
topped w/ hollandaise and served w/ grilled asparagus and cheese grits
$ 9.95
EGGS BENEDICT
Traditional eggs benedict served w/ cheese grits
$ 9.95
FRITATTA
Roasted corn and asparagus w/ a homemade crab remoulade
$ 8.95
SHRIMP N GRITS
Gulf shrimp on a bed of cheese grits topped w/ creole bacon bit gravy, served
with a side salad
$ 9.95
BLACKENED SALMON B L T
Blackened fresh salmon w/ bacon lettuce and tomato on our ciabatta roll,
served w/ chips or creamy slaw
$ 9.95
SHRIMP PO-BOY
Gulf shrimp on our ciabatta roll topped w/ lettuce tomato and our
homemade remoulade, served w/ chips or creamy slaw
$ 7.95
SPRING MIX SALAD
Topped w/ avacado and tomato w/ cheese and croutons
Salmon $ 12.95
Shrimp $ 8.95
Grilled Chicken $ 9.95
WAFFLE
Homemade waffle w/ powdered sugar & side of bacon (add strawberries $1.00)
$ 5.95

New SUNDAY BRUNCH begins SEPTEMBER 26.

Find us easy on AL.com

2010-09-23T12:29:00.001-05:00

Click here for directions and map and menu items.

AL.COM LINK TO CRESTLINE SEAFOOD COMPANY

CSC MENU IN BLACK AND WHITE

2010-09-23T11:50:00.000-05:00

Click HERE TO SEE BIRMINGHAM RESTAURANT WEEK INFORMATION

and CHECK OUT THE NEW MENU.

Kids EAT FREE

2010-09-23T11:26:00.000-05:00

WATCH FOR COUPONS IN VILLAGE LIVING for free KIDS meals at CSC.

NEW FALL MENU ~ FISH TACOS ADDED ITEM

2010-09-23T10:59:00.000-05:00

COASTAL LIVING RECIPES

2010-06-10T16:47:00.000-05:00

CLICK HERE FOR SOME GREAT COASTAL LIVING RECIPES

INCLUDING A GREAT SAUCE FOR OYSTERS.

WE ARE DOING ALL POSSIBLE TO ENSURE CLEAN, SAFE SEAFOOD.

AS A CPA, CHAD IS ALSO WORKING TO KEEP THE PRICES OF FISH REASONABLE FOR OUR CUSTOMERS.

THANK YOU FOR ALL OF THE LOCAL SUPPORT!

GOD BLESS THE GULF!

Greetings from the GULF COAST

2010-05-07T06:53:00.000-05:00

I have been here many times, in the three years I lived actually ON THE BEACH...
with boarded up windows, awaiting winds and rain and hurricanes...

but never imagined I would be sitting on my back deck, on a beautiful morning, watching the sunrise
awaiting an oil spill.

What an eery feeling to imagine that the place I called my back yard might soon forever change...

I remember a particularly scary red tide...that brought dead fish to the shore, and a dolphin that once floated up. My teenage friends and I marveled at the scars on his sides.

But we can only pray that God will protect us, as we pray he will protect Nashville from floods, or Mexico from gangs and protect those caught up in riots in Greece or Europe from fallout from their own natural disasters.

We live in a world where, no matter what we try to control in our back yards...it is ever moving, changing, and we can only, as we hope our oceans will, adapt.

I still wonder if the color variation of sand from Texas (more golden brown) is a reflection of the years of oil exploration there. I look out at a fluffy white mound of sand dotted in swaying sea oats and wonder if it will ever be the same for my children's children to walk on?

Everyone who comes into Crestline Seafood wants to know...what is gonna happen?
We all know....there are plenty of other fish in the sea...but what will be of those favorite...plump, red juicy gulf shrimp that come out of the waters just beyond the shore...sometimes in big boats at night we can see their nets dragging the floor for something that might be on a table in Minnesota the following night.

What is gonna happen to the truckers who dock in Mobile to pick up loads of cargo from all over the world and the ships can't get through?

How long will they be unable to import? To export Southern pine timber being harvested and waiting to be sold to a foreign country that is paying top dollar?

For that matter, when will anyone be able to light a firecracker along the coast?

This is affecting us all. I laugh at the way BP says "legitimate claims". Our lives are ALL affected. You just might not notice it til you order grouper or Appalacicola Oysters (some of our favorites) and we say, sorry those don't EXIST ANYMORE. How about an upper east coast variety?

News reports are still showing the oil out in the gulf, men with only greed who spent billions to figure out how to tap into it and nothing to assure that it did not spill (as required in ALL COUNTRIES except America) try to figure how to thread a needle with bungie cords in a dark, moving ocean.

We along the coast can only pray that tonights sunset and tomorrows sunrise yeild the same beautiful beach that is lying here in front of me today.

For today, I am gonna be puttin my toes in the white sand and counting my Blessings.

Allison Adams

Links to other sites

2010-04-14T12:24:00.001-05:00

Here are two links, the first to a blog by neighbor Christiana
at

http://christianaskitchen.blogspot.com

She added a great note about Chad and Crestline Seafood, but most importantly, shares interesting tips on cooking and shares gardening ideas for outside your door. She is a Whole Foods representative and can keep you informed of great cooking tips!

The next, GROUPON, a group site that is sharing great deals in the Birmingham area as well as across the country.

Check it out
by clicking here
http://www.groupon.com/r/uu1726997

TALENT SERVING UP YOUR FOOD AT CSC

2010-03-30T17:48:00.000-05:00

Our employees are not only great chefs, but also very talented in other creative arenas.

Matt Mara,one of our full time cooks, is also a talented photographer.
Check out his work at MATT MARA PHOTOGRAPHY (click here)

We hope to feature his work in an upcoming Spring Show during the MBAA Show.

Come in for lunch, ice cream and enjoy some great artwork by Matthew Mara.

Also on exhibit will be new painting work by Allison Adams.

click here to view work by Mt. Brook Art Association Members, including owner Allison Adams.

INFORMATION ON THE SITE REGARDING THE SPRING ART SHOW COMING UP IN APRIL.

MBAA members receive ice cream for $1 during the show :)

CSC BECOMING A HOT SPOT FOR DINNER

2010-03-27T15:41:00.000-05:00

We have begun serving dinner until 9 on pretty days...as the days grow longer and you are craving those cold, fresh shucked oysters that only set you back 10 bucks a dozen for Gulf Oysters...we are expanding our hours.

We also are getting a bit more crowded so if you want us to save you a spot, call ahead at 637-7460. We had a packed house last night (Friday) and hope to keep meeting your expectations with our crab cakes, fresh fish from the case (delivered daily) as well as sandwiches and inexpensive kids menu items so you can relax and enjoy a bit of C-Food in C-line.

TAKE OUT AVAILABLE AND HERE, LATE AFTERNOONS, LUNCH BLENDS INTO DINNER SO COME IN ANY TIME OF DAY FOR A TASTE OF THE SEA.

SALMON

2010-03-25T13:32:00.000-05:00

The American Heart Association recommends eating salmon or other fatty fish such as mackerel or tuna twice each week for the heart-protective benefits associated with omega-3 fatty acids found in their fish oils. The marketplace obliges, offering salmon wild caught, farm raised, canned, smoked, and brined. But according to USDA figures, there are nutritional differences, depending on the source and methods of preparation.

Farm-raised: Farmed salmon generally contains more calories, more fat and, consequently, more omega-3 fatty acids than wild fish (2.147 grams versus 1.059). Farm-raised flavors tend to be milder.

Wild Caught: Aficionados favor sea-running salmon for its more assertive flavor, particularly chinook and coho. And fresh salmon, both wild and farmed, deliver more protein than processed varieties (for example, 23 grams for wild coho versus 18 for smoked). Ask your fishmonger which is freshest since nutritional values degrade over time.

Canned: The most commonly canned species are pink and sockeye salmon. Between the two, the cheaper pink has the edge in higher omega-3 values (1.65 grams versus 1.15 grams), though the stronger-tasting, firmer textured, red-hued sockeye tends to win flavor comparisons. Soft fish bones found in canned varieties deliver high calcium levels, giving them a strong nutritional edge. Salt used to preserve the fish contributes to moderate sodium levels, though.

Smoked: Smoking preserves salmon by exposing it to high heat, resulting in smoky, flaky fish. To get the smooth texture associated with lox, salmon is dunked in salt brine and then "cold smoked" at a lower temperature for a longer time. Both smoking processes degrade protein, fat, and omega-3 values from fresh fish, and increase salt content significantly. Ordinary smoked salmon has 784 grams of sodium, and a typical serving of lox contains a whopping 2,000 grams, which is almost equal to the Recommended Daily Intake.

(Values reflect 3.5-ounce servings.)

By Elaine Glusac