A Little Luck &
A Lot to Look Forward To
Longer days. Later sunsets. The first hints of patio season energy (even if we’re not quite there yet).
March is that in-between month - winter comfort still hits, but we’re ready for something fresh. Here’s what’s happening across 677 Prime, Sea Smoke Waterfront Grill, and Toro Cantina this month.
FROM THE KITCHEN
Chef Ken’s March Recipes
“As we get into March it is still cold and grey outside, but with the promise of sunlight and warmth just around the corner. March is also home to my favorite ‘food holiday,’ St. Patrick’s Day. With that in mind, I present a couple comfort recipes to keep you going through the last of winter using your leftover corned beef.”
These Reuben Egg Rolls hit the spot as a shareable appetizer, and this Corned Beef Cottage Pie is a family-style classic everyone will love.
Reuben Egg Rolls
For the Rolls:
10 oz. Corned Beef, shredded
1 cup Sauerkraut, drained
1 cup Swiss cheese, grated
1 Tbsp. Caraway seeds, toasted
10 egg roll wrappers
1 egg, beaten with a little water
For the Tangy & Spicy Dipping Sauce:
1 cup Mayonnaise
¼ cup Ketchup
2 oz. Prepared horseradish (more if you like it spicier)
1 tsp. Garlic powder
1 Tbsp. Lemon juice
8 shots Tabasco sauce
Salt & pepper to taste
Method:
Lay an egg roll wrapper flat with one point facing you.
Place 1 ounce of corned beef in a line across the wrapper about one-third of the way up.
Top with 1½ tablespoons each of sauerkraut and Swiss cheese. Sprinkle with toasted caraway seeds.
Fold the bottom point over the filling, then fold in the sides. Brush edges with egg mixture and roll tightly into a cylinder.
Cook one of three ways:
Deep fry at 350°F for 3–4 minutes
Bake at 400°F on a well-oiled sheet tray for 15 minutes
Air fry at 365°F for 10 minutes
Serve with Thousand Island or Russian dressing - or mix all dipping sauce ingredients together and serve. (Sauce can be made up to a week in advance.)
Crispy. Salty. Tangy. Perfect for sharing.
Filling:
1 medium Spanish onion, diced
3 Tbsp. butter
1½ cups beef broth
1 Tbsp. Worcestershire sauce
2 Tbsp. tomato paste
16 oz. leftover corned beef, ½-inch cubes
5 sprigs thyme
1 cup frozen peas or corn
½ cup shredded green cabbage
Corned Beef Cottage Pie
Potato Topping:
2 lbs. Yukon Gold potatoes, peeled
¾ cup heavy cream
6 Tbsp. butter
Salt & pepper to taste
1 cup shredded cheddar cheese
¼ cup panko breadcrumbs (omit for gluten-free)
Method:
In a large sauté pan, melt butter and sweat onions over medium heat until softened and slightly browned.
Add cabbage and cook 3–4 minutes until slightly softened.
Turn heat to high. Add beef broth, Worcestershire, and tomato paste. Bring to a boil, then reduce to a simmer until sauce reduces by ¼.
Add corned beef and thyme. Simmer until beef is heated through and sauce thickens to a gravy consistency.
Remove from heat, stir in peas or corn, and transfer to a casserole dish.
Meanwhile, cut potatoes into 1-inch pieces, cover with cold water, and bring to a boil. Reduce to simmer and cook 15–20 minutes until fork tender.
Drain, return to pot, add butter and heavy cream, and mash until smooth. Season to taste.
Spread potatoes evenly over corned beef mixture. Top with cheddar and panko.
Bake at 350°F for 20–25 minutes, until golden brown and internal temperature reaches 165°F.
Rest 5 minutes before serving.
Warm. Savory. Exactly what March calls for.
St. Patrick’s Day at Sea Smoke
We’re also bringing the spirit of the holiday to the waterfront.
Sea Smoke will be featuring a Corned Beef special for St. Patrick’s Day - details coming soon, but expect our signature take: classic inspiration, elevated execution.
Whether you’re celebrating all things Irish or just looking for a reason to gather, this one’s worth reserving a table for.
Shrimp Tuesday at Sea Smoke
Shrimply the Best.
Tuna Tuesday has officially passed the torch.
Our new Shrimp Tuesday specials start at 5 PM - and they’re only here once a week:
Jumbo Shrimp Scampi - $25
Spaghetti, garlic, lemon, butter, shallot
Shrimp Skewer - $17
Sweet chili aioli, scallion, ponzu, sesame seeds
(5 per skewer)
Fried Shrimp Po’ Boy Sliders - $14
Shredded romaine, artichoke tartar sauce, pickled shallots
One night. Three ways. Zero regrets.
Hosting Season Starts Now
Spring celebrations sneak up fast.
Toro Cantina is already booking:
Bridal & baby showers
Corporate gatherings
Team celebrations
Private parties & full buyouts
Bright space. Vibrant menus. A team that handles the details so you can enjoy the moment.
If you’re planning something this spring, now’s the time to start the conversation.
Sunday Brunch at Toro Cantina
March is the perfect excuse to bring brunch back into rotation.
Toro’s Sunday Brunch brings bold flavors, brunch cocktails, and just the right amount of weekend energy. Whether it’s a birthday, a catch-up with friends, or your standing Sunday tradition - we’ll make it feel like an occasion.
MEZCAL OF THE MONTH
MEZCAL OF THE MONTH
LET’S TALK MEZCAL.
Meet Our March Mezcal of the Month: Blackberry Paloma
Bright, smoky, and just a little dramatic - Blackberry Paloma is how we’re stepping into spring.
This month’s feature blends Wahaka Mezcal and Blanco Tequila with fruitful blackberry liqueur, fresh grapefruit and lime juices, and organic agave, finished with sparkling water and a tajín rim for that perfect touch of heat.
It’s citrus-forward with a subtle smokiness, lightly sweet, and balanced with just enough edge to keep things interesting.
Consider this your in-between season sip - bold enough for winter, bright enough for what’s ahead.
Available all March. Cheers.
What’s Next?
March is the bridge - comfort food still on the table, patio season in sight.
Longer days are coming. So are spring menus, waterfront evenings, and more reasons to gather.
We’ll see you soon.