The Shipyard Grill added local favorites to their summer menu. General Manager David Chilson simply wanted to offer the best of all Fish Tacos. “It was important to us that each bite would be consistent in flavor and crispy consistency,” he says and credits Executive Chef John Churchill with perfecting the recipe by using the freshest ingredients such as crispy slaw and by combining a house-made Sriracha mayo, a delicious sesame ginger sauce, and pineapple and mango salsa. To round up the taste, they recommend one of their favorite hoppy beers, Space Dust IPA from Elysian Brewing Company.
Presented by Executive Chef John Churchill, Shipyard Grill, 5505 Sun Harbor Rd, Panama City
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