Seafood lovers, unite! Chef Sasha Divine, of No Coast Reserve in Bloomington, takes over our kitchen this morning to send us under the sea! No Coast Reserve just recently moved to the downtown square in Bloomington, and the restaurant’s new spring menu starts in mid-March, drawing attention to the incredible variety of fresh seafood & meats available to Bloomington shoppers via Butcher’s Block and their specialty vendors.
The menu is an ever-evolving project, focusing on what is seasonal and uniquely No Coast Reserve. Having access to the equipment and decades of expertise of the meat cutters at The Butcher’s Block allows the kitchen of No Coast to execute fun, eclectic, and ethnic foods. The restaurant sources fresh oysters from both coasts for their raw bar, as well as jumbo Campeche Bay shrimp for their cocktail. If you’re busy on Saturdays, No Coast is also a vendor at the local farmers’ market, selling hot brunch and packaged items for cooking at home (pesto, pickles, hot sauce, Mexican mole, kimchis, and more) every other weekend Spring through Fall at City Hall.
Take a look at how Chef Sasha prepares Ceviche (Fluke soaked in citrus juice, finished in freshly prepared salsa verde garnished with shaved radishes, jalapeno, cilantro, avocado, and lime and served with blue corn chips and lettuce wraps) and Gundies (Alaskan snow crab claws -marinated with garlic, cilantro, Caribbean style curry seasoning and Sasha’s own hot sauce- cooked in a Trinidadian coconut curry sauce with potato confit (potatoes cooked and cooled in olive oil), onion, garlic, and tomatoes.)
No Coast Reserve is also participating in the Devour Bloomington campaign, and folks can find out what’s going on down here in Bloomington via www.devourbtown.org.
8 Tbsp Coriander, whole seed
2 Tbsp Cumin, whole seed
4 tsp Black peppercorns, whole
2 tsp Fennel, whole seed
2 tsp Brown mustard seed, whole
2 tsp Fenugreek, whole
1 Toast all spices over low heat 2-3 minutes, stirring from time to time, until
the spices are fragrant (not looking for color change, just fragrance)
2 Transfer the spices to a baking sheet to cool to room temperature
3 Grind the spices VERY fine
4 Transfer to a container and seal it
5 Curry powder is good for 2 months
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