If you are one of the food lovers then plan your next trip to Spain. Spaniards are amazingly fond of seafood. In 2008 Seafood Business Magazine Spanish per person consumption of seafood was around 80 pounds per year where in the rest of Europe per person consumes a little over 15 pounds of seafood per year. The love affair between Spaniards and seafood is quite natural. Spain is circulated by water from three sides, in west
Atlantic Ocean, in north Cantabric Sea and in east Mediterranean Sea. Even during Roman Empire fish plants were built to dry and preserve. Here’s some most popular seafood dishes in a Spanish household.
Centollo or Snow Crab – has two spines and long thin legs, is most popular in North Spain. Some centollos weight over 8 lbs. Whether it’s croquetas, empanada filling, soufflés or crab cakes these crabs are favorite with all Spanish dishes.
Nécora or Blue Crab – seems to be covered in velvet because of their blue hue. They are most popular in Galicia. Nécoras are highest 4 inches long. Hard to crack open but the little meat is really delicious. Often they are simply boiled with a bay leaf in the sea water.
Pulpo or Octopus – is one of the most favorite sea foods all over Spain. The processing is hard and without proper cooking its real tough to eat. They have to be pounded well then cooked. After cut into pieces they have to be seasoned with paprika, salt and olive oil.
Navaja or Razor Clam – Delicious Navajas look like long tube with a shell on them. They are usually steamed or boiled and served with lemon juice.
Almeja or Clam – Clams are very popular in Spain with any menu and different types of clams are known with their own name. Almejas are used in stews, rice dishes or soups as ingredient.
Mejillon or Mussel – are prepared in different ways. With wine and garlic they are boiled and sautéed or cooked with tomato sauce, in a stuffed breaded and fried or vinaigrette they are added to rice dishes.
Berberecho or Heart Clam – These tiny clams are most delicious and added to rice dishes or soups. Some Spaniards eat them raw with lemon juice. They are chopped finely and used in fillings. Also used as appetizer in Spanish homes.
US restaurants that are famous for classic American cuisine include Brookville Inn, Baker & Banker and Eleven. While outside the US, one can never be sure that US food safety standards are met, however drinking boiled water and eating cooked foods should keep food borne infections at bay.
The Inn at Brookeville Farms is an excellent choice for an enchanting night out, a special occasion, or just a fun evening with friends. Dining and travel are best way to spend time with friends.
The menu features classic American cuisine with a variety of choices including the finest beef, fresh seafood, and succulent lamb along with local and regional specialties. An extensive wine list encompasses choices from the great vineyards in France to the best wines from California as well as selections from Australia to South Africa.
Lunch is casual, Monday through Friday.
No reservations are necessary, just walk-in.
Dinner is “business casual”, seven nights a week, reservations strongly recommended.
Sunday Brunch 11:00 to 3:00 and
Dinner from 4:00 to 7:00 for the
Monday – Thursday Lunch 11:30 to
3:00 and Dinner 4:30 to 9:00
Friday Lunch 11:30 – 3:00 and
Dinner 4:30 to 10:00
Saturday Dinner 4:30 to 10:00
Private parties of 20 or greater may be reserved at anytime. See Catering for more information.
The Inn at Brookeville Farms is an excellent choice for an enchanting night out, a special occasion or just a fun evening out with family and friends.
The restaurant menu features classic American cuisine with a variety of choices including the finest beef and fresh seafood along with local and regional specialties.
An extensive wine list encompasses choices from the great vineyards in France to the best wines from California as well as selections from Australia to South Africa.
The Inn at Brookeville Farms restaurant takes pride in serving American and Regional cuisine using the finest ingredients, the freshest seafood, moist local and regional meats and the crispest garden fresh produce.
Preparing soups, stocks and sauces, daily from scratch, each menu item are made completely in house with great care and attention to detail.
The Inn at Brookeville Farms boasts a Grand Ballroom that accommodates up to 160 guests all seated in the same room. Our 400 square foot dance floor and private bar make The Ballroom the perfect venue for any function.
Other features include soaring 35 foot ceilings, floor to ceiling picture windows and a trio of grand chandeliers. The room’s warm golden honey tones are the perfect backdrop for your finishing touches.
The adjacent Piano and Meadow Rooms can be incorporated into the ballroom to create space for parties up to 250 guests.
By itself, The Meadow Room with its cozy fireplace can accommodate parties of 20-60 guests. And best of all, The Inn at Brookeville Farms do not charge for the use of our rooms. There are no room rental or site fees.
Ceremonies may be performed on site either indoors or outdoors. Outdoor venues include the Gazebo and front lawn area or the “Silo Patio” which overlooks a one acre pond, rolling fields and acres of trees.
With The Inn at Brookeville Farms providing virtually everything you need, from the site, to the setting, to the food and the service, your event will take its place among your fondest memories.
It is not difficult to determine where the term came from, breakfast and lunch, together, make brunch. This meal comes after the traditional breakfast time, sometime around midday, and before lunch.
Brunches are a good practice when talking about bringing a little change to your regular routine. And usually it happens on holidays or off days.
Talking about Sundays, families prefer sleeping till late. Enjoying their cozy n warm bed, that awaits them the whole. Finally waking up, they are late for a breakfast, and obviously early for a lunch. So what best suits them, is a Sunday brunch.
Sunday brunches are offered by a vast range of restaurants. In other words, brunches are the mini festivals that are celebrated on Sundays.
Special menus and packages are offered in brunches. Restaurants hire special chefs for Sundays to prepare excellent food to attract and serve people. They may be offered as buffets, on table order, or as may the customer would like it to be served.
Sunday brunches have a vast range of menu. The menu should be moderate. It should not simply depict the breakfast; neither should it only be representing the lunch. It has to be in between the two meals, and appropriate enough.
Omelets are one the number one priority for the brunch; cheese omelet, mushroom omelet and sausages omelet. Make sure you do not serve rice or bread in the brunch. This is because rice depicts lunch strictly, whereas bread represents breakfast.
However bread used in different small cut sandwiches is a suitable choice. Fruits, pancakes, muffins, cupcakes can also be a part of your Sunday brunch menu.
Now what else can you add to your menu. It depends on your crowd. If you are entertaining Asians, then you can have desi, if you hosting Europeans, then western menu may be the best option for you. But make sure, whatever you serve, it your menu should be moderate and not influential.