Dear Friends and Guests,
starting this week,the Restaurant will be open on Fridays, Saturdays and Sundays,only-5.30 pm -last order 8pm.
Breakfast is served from Tuesday-Sunday
Mondays we are closed
Houseguest will be served as usual-7days a week
High end Energy costs,exploding Food costs force us to do this-for now we had a very succesfull Season,and we found out(easy to find lol)that most of the business is still on weekends!
Many thanks for your patronage!
Axel&Andrea Owner,Marblue

Hi Axel...with all the fresh fish available at the beaches just outside your doorstep, we were wondering if you or your sous-chefs (officially, a skilled Itamae) have mastered the art of sushi...both in the "fishy" versions and the vegetarian varieties (like the California rolls featuring creamy avocado pear)?

Axel, How surprised were you that one (1) bluefin tuna (489 pounds), caught off northeastern Japan, was recently purchased at auction for nearly US$1.8 million...nearly three times the previous high set last year?/!

Have you ever served blue fin tuna steaks on your menu, presumably the Atlantic species, and if so, where were they caught...any by our local fisherfolk venturing to distant fishing grounds, with "whopper" stories to tell?

"The fish's tender pink and red meat is prized for sushi and sashimi. The best slices of fatty bluefin – called o-toro – can sell for 2,000 yen (£14) per piece at upmarket Tokyo sushi bars...But with a single mouthful-sized piece of sashimi weighing around 1oz, the record breaking tuna is worth around £139 per bite....Japanese eat 80 per cent of the bluefin tuna caught worldwide, and much of the global catch is shipped to Japan for consumption....Stocks of all three bluefin species -the Pacific, Southern and Atlantic – have fallen over the past 15 years amid overfishing....Stocks of bluefin caught in the Atlantic and Mediterranean fell by 60 per cent between 1997 and 2007 due to rampant, often illegal, overfishing and lax quotas. Although there has been some improvement in recent years, experts say the outlook for the species is still fragile."
(Business Insider)

Video: 3-Minute Sushi:
www.youtube.com/watch?v=HO24w6px660

Vegetable Sushi
www.tastespotting.com/features/vegetable-sushi-recipe

Sushi & Sashimi Ingredients
http://en.wikipedia.org/wiki/List_of_sushi_and_sashimi_ingredients

Hi Axel: my daughter gave us a gift certificate for dinner as a retirement present. Can't wait, see you in February.

We are very much looking forward to a return to your restaurant! Coming the last week in February, we will reserve beforehand and gladly put our appetites in your capable hands! Debrah and George. Can't wait!

Back when Cheffie was living in Treasure Beach, Kory had him make up some sushi and sashimi. It was wonderful and I'd always hoped it could be repeated in Treasure Beach. I think Thai food would also be a natural for Treasure Beach as all needed should be available. That is if cilantro aka coriander is grown nearby.

Hey anyone know where Cheffie is now, and if so if he is ok. He is missed. I will never forget our TB pub/bar crawl we did - such a laugh!

Cheffie is in Ireland cooking for large weekend groups on a boat. He works for a fella named Martin who has a house here near the campground. Last I heard he is doing well. My times spent at his original Wild Onion aka the **** a Duck Bar are my fondest memories in Treasure Beach. I really miss him too.

Remember how astounding Cheffie (or "Kit") was when he prepared all-you-couldn't eat meals at the Wild Onion?...course-after-course of imaginative fixings of whatever unusual came off the fishing boats (like "skate"), or what was left in his pantry.

We remember a "water for chocolate" moment, when Kit was having a fit over some convoluted amorous relationship matter...flying around the kitchen at the Wild Onion, his cleaver taking it out on the the chopping blocks, all the while his tears saucing his food as he served his penance to us, his guests, the evening's shoulders to cry on.

When things may have become financially untenable, or perhaps wishing to let somebody else carry the load, he ended up for a while at Sunset Resort (as the maroon apron indicates in Milwaukee Mike's photo)...Did Ireland call you, dearie, back to its "forty shades of green"...maybe Kory knows what pirate ship he's working, or a postcard sent to the Buttonwood Tree General Delivery may track his whereabouts.

to Z there is a website savethebluefin.com,hope everybody who is cooking looks at it!

Axel...Thanks for that Link on the blue fin tuna. Here are a few other sites that "foodies" might find enlightening when making their fish choices for species in diminishing supply.

It's no small sacrifice. Refusing to eat bluefin tuna isn't one of those empty gestures, like a celebrity wearing a relief-aid ribbon on a $12,000 couture gown.
The reason bluefin became the go-to fish for chefs from Tokyo to Tampa is that it tastes so good — and more important, from the point of view of restaurant owners, because it looks so good. What self-respecting sushi restaurant would be caught without a thick ruby slab of tuna under its sneeze guard? How would unimaginative hotel chefs provide their guests with poolside tartare platters if they couldn't use bluefin?

Some of the world's leading seafood virtuosos, like the immensely influential Eric Ripert at New York City'sLe Bernardin, won't serve the fish for ethical reasons.
Others, like Paul Bartolotta of Bartolotta Ristorante di Mare in Las Vegas, one of Le Bernardin's few peers as a seafood temple, find bluefin boring. "We have basically never served tuna here since the day we opened," the chef says. "Aside from the sustainability issues, it's just so overused. You see it everywhere from the Cheesecake Factory to, well, everywhere. The same tuna with the same sweet-spicy Asian marinade. Are you kidding me? Can we not get any more original than that?"

Time Magazine: Turning My Back, Sadly, on Bluefin Tuna
www.time.com/time/nation/article/0,8599,1976437,00.html

Video: Bluefin Tuna in Trouble
www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_sushi_tuna.aspx}

Serving Bluefin Tuna: Celebrity Advice:
www.huffingtonpost.com/samuel-fromartz/nobu-feels-the-heat-about_b_213314.html?v iew=print&comm_ref=false