IN THE KITCHEN WITH: Bridge Street Bistro

By Observer Staff
| 4:00 a.m. March 25, 2014

Bridge Street Bistro is located on Bradenton Beach with a view of the beach and gulf.

Arts + Culture

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This week we went in the kitchen at Bridge Street Bistro with co-owners Bill Herlihy and chef Keith Daum as Daum prepares oysters Bienville with a shrimp and bacon stuffing.

Bridge Street Bistro is a three-story buildling on Bradenton Beach with a view of the beach and gulf from its third floor dining room. A deck also accompanies the dining rooms on each level of the buildling. The menu highlights a variety of fresh seafood dishes with other continental cuisine and house specialties.

Also unique to Bridge Street Bistro is the Island Time Bar and Grill, which is a tiki bar built underneath the building at the ground level. Island Time offers a more casual menu of bar and grill favorites and an open air atmosphere just across the street from the beach.

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Scroll down for an instructional video on how to prepare the dish.

Oysters Bienville

Ingredients:
6-8 fresh oysters
3 tablespoons butter
5 ounces flour
4 sprigs green onion, chopped (greens only)
3 ounces cooked bacon, chopped
1 cup cooked shrimp, chopped
3/4 quart heavy cream

Preparation:
Preheat over to 350 degrees. Melt butter in hot pan and mix in flour to make a rue. Add bacon shrimp and green onions to pan. Gradually add heavy cream while continuously stirring. Be careful not to burn the stuffing mixture and keep stirring until thick. Remove pan from heat and let stuffing cool. After the stuffing has cooled, stir back in the butter that rises to the top. Add 2-3 tablespoons of stuffing onto the oysters. Line stuffed oysters in baking pan and cook at 350-400 degrees for 10-12 minutes until topping has very lightly browned. Serve immediately.