Chef Jim Shirley selected for Florida Seafood Celebration, Washington D.C

What: Chef Jim Shirley selected for Florida Seafood Celebration, Washington D.C.
When: November 17, 2010
Where:  Florida House, Capitol Hill - Washington D.C.
 
The Great Southern Restaurant Group is proud to announce that Chef Jim Shirley, partner/owner of The Fish House and The Atlas Oyster House, has been selected by VISIT FLORIDA, Florida House on Capitol Hill, Florida Department of Agriculture, Florida Fish and Wildlife Conservation Commission and Florida Department of Citrus to celebrate Florida's seafood in our nation's capital. Taking place November 17, the Florida Seafood Celebration is designed to celebrate and promote Florida's famously diverse and delicious range of seafood. This evening event will be held at Florida House in Washington, D.C., and attended by members of Florida's congressional delegation, state leaders and other dignitaries.                                                                                                  

The purpose of this event is to refute the continuous media reports from this past summer's Deepwater Horizon oil spill. VISIT FLORIDA is working to inform travelers that Florida is open for business, and that our seafood is delicious. Seafood is one of the state's great treasures and, unfortunately, misinformation in the marketplace has had a negative impact on Florida's seafood industry.
 
Of course, the main attraction is the seafood itself, and what better way to enjoy it than to have it prepared by Chef Josh Butler (Florida Governor's Mansion), Chef Jim Shirley (The Fish House and Atlas Oyster House), and the Great American Seafood Cook-Off winner, Chef Dean Max (3030 Ocean Restaurant).

The event will be held at the Florida House on Capitol Hill, Wednesday, November 17, 2010, and is by invitation only. Chef Jim Shirley will be serving his signature dish, world-famous Grits à Ya Ya: A delectable Southern specialty of our smoked Gouda cheese grits smothered with a sauce of fresh cream, sautéed Gulf shrimp, spinach, portobello mushrooms, applewood-smoked bacon, garlic, and shallots.
 
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