(Photo by Lilly Jo Photography)
Bulldawg Illustrated’s Cheri Leavy sat down with Chef Dave Snyder to talk about his profession along with a passion for fishing, The Halyard Restaurant Group, and Dave’s tasty Flounder Ceviche recipe.
Chef Dave on his profession:
The Halyard Restaurant Group has three very different concepts delivering the same hospitality whether you’re at Halyards, Tramici, or the newest venture La Plancha. “These venues enable me and our crews to share what we love while you’re in the Golden Isles,” said Chef Dave.
“We love serving local seafood at Halyards, some of which I catch or my fish monger friends find in the mornings,” he notes. “Sit at the bar with Maxi and company for dinner with a great cocktail.” “At Tramici, you’ll find us bringing you pizzas, pastas, and other neighborhood Italian dishes for lunch and dinner.” Dave adds, “I like sitting on the patio at Tramici with my friends over a cold Brooklyn Lager with my favorite housemade mozzarella.”
The group’s newest version of hospitality will be served at La Plancha opening this fall. This is the place for tacos, burritos, other Latin-inspired dishes, and the best margaritas in town for lunch and for dinner. They also share their passion for great events through the catering company that delivers their brand of hospitality all over the Golden Isles.
Chef Dave on his other passion:
“When I’m not at the restaurants, locals know I’m on the water with my yellow lab Gustavo chasing fish from Jekyll Island all the way up to Little St Simons Island, said Dave. “We’ll find mostly flounder and trout to serve for dinner at the restaurants usually inside of St Simons Island. When it’s hot outside, we’ll be off of Jekyll jumping tarpon on the fly or landing bull redfish.”
Chef Dave’s Flounder Ceviche
Ingrendients
⦁ 8 oz. flounder, skin off, chopped
⦁ 8 limes, juiced
⦁ 2 Tbs. coconut milk, no water. Just the milk off the top.
⦁ 1 jalapeno, grilled for 3 minutes, then minced with skin and seeds
⦁ 4 scallion, sliced very thinly
⦁ 1/2 mango, small dice
⦁ 1/2 tomato, small dice
⦁ Salt and pepper to taste
⦁ 1 bunch. cilantro, picked and chopped fine
Preparation
1. Combine all but cilantro.
2. Cover and let sit for 20 minutes in the refrigerator.
3. Drain off excess liquid.
4. Add cilantro.
5. Season with salt and pepper to taste if needed.
6. Serve with crispy corn tortillas.
FOR CHERI’S RECENT GEORGIA GIRLS POSTS with UGA ALUMNAE – click here
FOR CHERI’S RECENT PROUST Q&As with UGA ALUMNI – click here
FOR CHERI’S RECENT POSTS on THE SOUTHERN C – click here
