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February 21, 2012

N e w s
Save the Date Upcoming Library Demonstrations Page 1


Headlines Magazine Partnership Page 2

Concern Run 4th Annual Team BISCo. Page 1

Lobster and Corn Chowder Page 2

Fourth Annual Concern Run

April 14th marks the return of the Concern Run in Central Park and BISCo. is pleased to be sponsoring a team for the 4th year in a row. All team members will receive a BISCo. T-shirt designed by Woodside's own Jimmy Jacs (check out his recently launched apparel company at, and race participants will be welcomed back to BISCo. World Headquarters for a reception. Now that last years champion, Jonathan Berube, lives on the West Coast, the winning title is up for grabs! Click here and join Team BISCo. for the 2012 Concern Run. Mattituck Library 3/22 Hampton Bays 3/28 Elwood Library 4/3 Sachem Library (Teen Dept.) 5/4 Remember, each library handles its own admission tickets for BISCo. demonstrations. They tend to run out quickly, so contact the library soon if youre interested in attending.

February 21, 2012

Next Stop Magazine
Block Island Seafood Co. is proud to announce a new partnership with Next Stop Magazine, the Hampton Jitneys ofcial on-board publication. Look for our inaugural article and recipe in the March 2012 issue and on

Lets be friends
Like Block Island Seafood on Facebook and sprinkle your feed with occasional BISCo. recipes, event photos, and library demonstration schedules. Follow us on Twitter and share your favorite seafood soiree dishes with @BISeafoodCo. Subscribe to the BISCo. blog at

Weekends Are Filling Up!

Weve already begun booking parties for the spring and summer seasons. It's never too early, so if you have a graduation, communion, or rehearsal dinner to plan for, let us know and well get you on the calendar. Of course, you don't need a special occasion to have BISCo. come over and cook you and your friends an enjoyable at-home feast (and clean up afterwards to boot).

Lobster and Corn Chowder (serves 6)

cup butter 1 carrot nely chopped teaspoon minced fresh thyme 3 cups lobster stock or clam juice 2 cups corn kernels 1 pound cooked lobster meat (cubed) teaspoon ground black pepper 1 onion nely chopped 1 stalk of celery nely chopped 1 tablespoon AP our 1 cup heavy cream 1 potato, peeled and inch cubes 1 teaspoon salt From: Recipes from the Vineyards of Northern California by Leslie Manseld

In a large pot, melt the butter over medium heat. Add onion, carrot, celery, and thyme and saut until just tender. Sprinkle our over the vegetables and whisk until absorbed. Slowly whisk in stock and simmer until boiling. Add the potatoes and corn and cook until potatoes are tender. Add the cream and simmer again. Stir in lobster, salt, and pepper.