Anyone who follows Lynn’s Nightshade Noodle Bar on Instagram has no doubt drooled over the Viet-Cajun seafood porridge chef / owner Rachel Miller served. Definitely a case of newspaper spreading and two-handed diving – the intensely fragrant mix of crayfish and shrimp on the head is a party, leaving everyone dripping in butter and licking the fragrant spice blend – including Old Bay and lemongrass – from their fingers.
But maybe you don’t live near Lynn and have admired this dish from afar? Or do you prefer to prepare it at your own pace for a party or a group of friends? Wulf’s Fish supports you. In the second in their series of limited-edition select seafood dishes, pairing some of the world‘s finest seafood with the culinary sensibilities of top Boston-area chefs, the seafood distributor and online retailer is has teamed up with Miller to offer a homemade version of his famous seafood porridge, alongside a menu of other decadent favorites.
The Wulf’s Fish + Nightshade Noodle Bar Chef Box is a seafood feast for four, including a crab appetizer, seafood boiled with Miller’s Viet-Cajun butter, a recipe for his famous Garlic Noodles and seared soft shell crabs. They even added a recipe for Nightshade’s favorite cocktail, the Saigon Cigar Club, which mixes bourbon with a refreshing exotic combination of Thai banana, Vietnamese cilantro and cardamom.
Boiling seafood brings together many of the chef’s obsessions – her gastronomic experience rooted in French preparations, refined in the kitchens of famous Boston restaurants, and the deep dive she took in Vietnamese cuisine, mixed with a love of the freshest.
“I grew up in a kosher household, but I sneaked around to boil seafood,†Miller says, noting that growing up in Louisiana, you can find a good boil even at a gas station. Vietnamese refugees who resettled in the area brought lemongrass, white pepper and fish sauce to make the classic boil even more exciting, she recalls, sparking a long-standing interest in the cuisine.
For Wulf, the collaboration with Miller is a natural one. “We love Rachel’s inventive dishes, her eclectic influences and her spirit of adventure when she uses seafood in her menu,†says Alisha Lumea of ​​Wulf. “His dishes always look like a party. She says all of the partners in this series are chefs that the company works closely with on the wholesale side, chosen because “we love their restaurants and their approach to seafood, and we’ve structured the series to extend to different cuisines and cooking styles. “
The first collaboration in the series was with chef Michael Lombardi of SRV in Boston’s South End. The third will be with Chef Robert Sisca of The Banks and Bistro du Midi in downtown Boston.
The Wulf’s Fish + Nightshade Noodle Bar Chef Box costs $ 195 including shipping in the Northeast, and will go online for presale from Wolf fish.com Monday, October 25. Packages will be shipped to your home (or nationwide) from Monday, November 8.
If you think (as we think) this box would be great for the holidays, all perishable goods are shipped frozen and will keep for a few months in your home freezer – or you can contact Wulf’s customer service for delayed delivery. But don’t delay ordering – stocks of crayfish in particular are limited. Once they’re gone, there won’t be any more anywhere until next summer.
