Rock Stone brings the coast to Charlotte restaura hollister nts
my wife and I go to the beach, we eat wings and pizza. When people ask where to get good seafood on the coast, I tell them to come by the shop and get it before they leave. Kathleen Purvis
Rock Stone Cocktail Sauce
Rock Stone favorite way to cook shrimp: Bring the water to a boil, throw in the shrimp, bring the water to a boil and turn it off. longer and you overcook them.
1 (14 hollister ounce) bottle ketchup
Coarse ground bottled horseradish
Juice of a whole lemon
1/2 ounce Worcestershire sauce
1 tablespoon yellow mustard
PLACE the ketchup in a bowl and add enough horseradish to make it turn pink. It should be hot, but not so hot you can taste the shrimp. Add lemon juice, Worcestershire and mustard. Refrigerate for a couple of hours, until ready to use.
Yield: About 2 1/2 cups.
If you ever eaten fish at a handful of Charlotte restaurants, including Customshop, Vivace and Rooster this is how it got there:
In a 300 pound white cooler strapped into the back of a 1998 Chevy S10 pickup.
The loaded truck rides so low, it can barely clear a speed bump. The clutch is so iffy, it sometimes lurches like a drunk. Melting ice drips from the back.
Every Thursday night, the beat up truck travels from a tiny fish store in China Grove to the uptown Charlotte towers and beyond, to the Arboretum, SouthPark and Elizabeth. In the hot chaos of restaurant kitchens, bus boys and dishwashers look up and grin, and waitresses rush over for hug hollister s from the fish man.
Chefs look over the bags of fat shrimp and just cleaned fillets of snapper and grou hollister per and never frown, even when they write checks and give them to the big guy with a scraggly red beard and a ball cap pulled low.
This is Rock Stone, Charlotte seafood cowboy, and this is how he rolls.
Jim Noble, owner of two Rooster and King Kitchen, calls Stone star in the Charlotte culinary scene. only as good as my purveyors, he says. a partner in making this whole thing work. Ask Stone about chefs and you hear a lot more. Ask Stone about anything, actually, and you will get an earful. If words were water, he could make an ocean, delivered in a gravely twang that could sometimes use subtitles.
Mostly, what he talks about is the difficulties of the fish business:
in favor of regulations if it saves the fish, he say. too many are about stopping fishing. You can stop people from doing their jobs. Do you think (a commercial fisherman) wants to catch all the fish? When they gone, he gone. First, the most obvious question: Yes, his name is Rock Stone. He has another name, a family name with German origins, but it so obscure, he begged us not to use it.