BILL’S PRIME SEAFOOD & STEAKS

dinner and whether you’re there for an early morning coffee klatch or a date night with your honey… there’s something for everyone. we made a couple of favorites, including the chef’s grandmother’s oyster stew…with a new spin. take a look track 1- bills was started in 1960 by mr. bill clark. the restaurant started in a little place in town before moving next door to its present location– which was built in 1972. 07:55:26- 55:36 we’ve had it for 21 years so we’re kind of 3rd generation bills and we have seafood, steaks, at night we have candlelight dining and an extensive wine list. a lot of good things track 2- the restaurant is open year round, seven days a week, and with that schedule, it’s no wonder how they’ve produced some crowd favorites, including…you guessed it…the crab cake. 07:56:00- 56:11 crab cakes are one of our specialties. we just started shipping them online about a year ago. we ship all across the country and that’s been very good for us. same recipe since 1960. take 3- while that sounded delicious…and i love crab cakes….we were going with the prime oyster stew and oysters rockerfeller. 07:56:15- 56:26 it’s a take from my grandmother’s recipe with a little virginia country ham and some things to it ti kinda bring it to the next generation. i’d like to think and we’re also going to do some oysters rockerfeller. track 4- chef started by melting a little butter in the pan. he added the virginia country ham–which i think chef is partial to. from there he added some scallions for flavor and then the chincoteague oysters. he let that cook long enough to curl the edges of the oysters, which didn’t take very long. 58:47-58:58 while this is cooking, we’re going to add some heavy cream, let this heat a little bit. comes together nicely, huh. oh yea, works very well. track 5- while that continued to cook, chef shared a kitchen insider tip about cooking with heavy cream… 59:05-59:13 the good secret to heavy cream is that you can broil it and it won’t burn or curdle or anything as opposed to regular milk and it kicks up the flavor and makes it a little richer as well. track 6- that did not take long at all. chef left it on the burner a little longer for prosperity. while that was happening, chef shared some wisdom from the kitchen. 08:00:02- 00:12 most of my cooking came from the influence of my grandmother. you live on the shore as long as you’re having something to eat, you’re fine. i don’t know what problems you have but if you’re eating, your appetite is good, you’re ready to go track 7- words to live by. while i was talking to chef on one end of the kitchen, executive chef charles clarkson was making our oysters rockerfeller on the other end. 08:01:01- 01:11 there’s some cream spinach, parmesan, little garlic, little pinot wine, kind of a mock hollendaise sauce that we can bake a little bit with a lemony flavor track 8- chef charlie, who’s been at bills for 11 years, made the dish for us. he talked about how it feels to have folks try his cuine and love it. 08:04:38- 04:46 it’s a really good feeling in a positive sense. to be creative, to bring people back and know that they left pleased. it’s a good feeling. it really is track 9- well….let see if we can’t add me to that list of pleased people. complete with a slurp and all…it was time… 08:01:45- 02:02 that is goodness. it was so quick to come together but it’s really delicious. grandmother taught me well. i should say 08:02:36- 02:50 mmmm…i’m gonna stay for a while and hang with you guys. i found what i want to do in chincoteague today…eat i’m going to try that stew at home. it was delicious and it didn’t take long at all. they also sell hou made sauces and bags of a house coffee; they were kind enough to let us taste all of that. some good stuff….and i’ll have to go back for the crabcake…but as you heard, if by chance you don’t like seafood…there are other great options including the steak and …don’t forget the wine list. they are located right on main street in chincateague so be sure to add that to your list of places to go for a great meal. and join us next week for another great round of cooking in kitchen insider. stay tuned… more news and weather