‘Sushi Slade’ shows off at Boatyard

Published: Wednesday, March 13, 2013 at 13:43 PM.

PANAMA CITY BEACH — Boatyard’s Executive Sushi Chef Slade Christmas doesn’t usually come in for lunch, but I was able to catch him on a recent Thursday after he lent a hand to Executive Chef Konrad Jochum.

Off the beaten path for spring breakers, the dining room was filled with a private lunch party, while a few regulars sat at the outside bar. Chef Slade, aka “Sushi Slade,” serves sushi beginning at 5 p.m. Wednesday through Saturday at the Boatyard, 5323 N. Lagoon Drive, but was happy to prepare a couple of plates for me after the party.

“It’s cool; Konrad kind of gives me freedom to do stuff. His favorite is the Sashimi Capaccio, does one or two a night,” said Chef Slade, as we looked over his sushi menu that he is about to expand for the fourth time. “My personal favorite is the Banana Spider. It’s unique with a lot of fruit. Combinations you wouldn’t normally tend to think of, we like to do here.”

You can even get sushi deconstructed in the Horizon Bowl.

“The chirashi sushi is scattered sushi with fish and veggies over rice,” Chef Slade explained. “It’s basically a cold stir fry over rice.”

He prepared the “Konrad portion” of the Sashimi Carpaccio with three extra pieces of the thin sliced yellowfin, tuna, salmon and yellow tail wrapped like a flower on a bed of arugula with lemon and lime vinaigrette, then drizzled with white truffle oil and parmesan.

“I like arugula. It has a nice peppery flavor and works well with the sushi,” said Chef Slade, who also made me some of his Garlic Soy Sauce to try. “I make a few different sauces.”



1 2 3 4 5
Next

Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.

COMMENTS
▲ Return to Top