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Explore cherished restaurants like Wintzell’s Oyster House; meet

CONSTANTINE’S RESTAURANT The Greek influence on Mobile’s culinary landscape is epitomized by Constantine Nicholas Panayiotou, known to his patrons as Mr. Gus. He and his son George ran their family run establishment, Constantine’s Restaurant , for 50 years in Mobile. The journey began in 1913 when Constantine, a Greek immigrant, made Mobile his home. His entrepreneurial spirit led to the inception of Constantine’s in 1934, a venture that swiftly grew into one of the city’s most iconic dining destinations. Among their many contributions to Mobile’s culinary scene, one of the standout creations was Mr. Gus’ Shrimp Constantine. Conceived in the 1940s, this dish is a unique twist on New Orleans’ famed Shrimp Remoulade, distinguished by its use of dry mustard and curry. This dish not only delighted patrons at Constantine’s but also continues to delight diners to this day at Felix’s Fish Camp, the iconic restaurant on Mobile Bay’s Causeway. George Panayiotou, inheriting his father’s culinary passion, played a pivotal role in the later years of Constantine’s. His expertise was further recognized when David Cooper, who opened Mobile’s Ruth’s Chris Steak House franchise in 1997, appointed him executive chef. George’s culinary journey continued to evolve, and he became the executive chef at Felix’s Fish Camp in 2002, where he reintroduced many of Constantine’s signature dishes, including the legendary Shrimp Constantine. In 2010, George ascended to the role of Culinary Director of all Cooper Restaurants. Under his guidance, the group, which includes the historic BLUEGILL Restaurant on the Causeway as well as Ruth’s Chris Steak House in

unforgettable figures like Cudjo “Kazoola” Lewis; and savor iconic dishes like the renowned West Indies Salad in A Culinary History of Mobile by Christopher Andrews, founder and owner of Bienville Bites Food Tour & Taste of Fairhope, Alabama. The book, published by Arcadia Publishing, is available in stores now and can be found on Amazon. Reprinted courtesy Mobile Bay Magazine , original recipe provided by David Cooper as featured at his restaurant, Felix’s Fish Camp, Mobile, Alabama. WHAT YOU WILL NEED: 3 tablespoons Mister Mustard Original Hot Mustard 1 tablespoon Dijon mustard 3 tablespoons finely minced green onion 5 tablespoons finely minced celery, pressed and well-drained 3 tablespoons finely minced parsley, pressed and well-drained ¹⁄₈ teaspoon minced garlic 1 ounce horseradish 1 teaspoon coarsely ground black pepper ¾ teaspoon salt ¼ teaspoon curry powder ¼ teaspoon cayenne pepper 5 tablespoons Regina Red Wine Vinegar 1 cup Heinz Ketchup 3 teaspoons Tabasco Chipotle Pepper Sauce 1 cup vegetable oil 1½ teaspoons extra virgin olive oil 2 pounds boiled shrimp Shredded lettuce HOW TO PREP: Place all ingredients, except the last four, in mixer. Process on medium speed until well blended, approximately 3 minutes. Slowly add oils until sauce is well-blended and all ingredients are evenly distributed. Place in plastic container (never aluminum). Cover and refrigerate for two days. After two days, place sauce back in mixer and process on slow speed for 10 minutes. Place sauce back in plastic container and refrigerate until needed (use within 10 days). Allow the sauce to come to room temperature before serving. Serve over bed of shredded lettuce alongside boiled shrimp. SHRIMP CONSTANTINE Serves 6

LOBSTER ROLLS ARROW-CIRCLE-RIGHT Lobster rolls come in two

distinctive styles: hot or cold. The hot variation, referred to as a Connecticut Lobster Roll, is composed of a portion of cooked lobster meat bathed in butter, served on a toasted or grilled brioche roll or top-cut roll, with extra butter on the side. The cold version, known as a Maine Lobster Roll, is made with cooked, chilled lobster meat mixed with celery for added crunch and just enough mayonnaise to coat the lobster mixture. It is served on a toasted brioche roll or top-cut roll. If you’re making a lobster (or shrimp) roll at home, any griddled brioche hot-dog bun will work.

Salt & Sky’s Lobster Roll Kit allows you to create two Connecticut style lobster rolls from the comfort of your own home. The kit features sustainably wild-caught lobster meat sourced from the North Atlantic paired with the company’s special lobster butter and toasted brioche rolls, for a perfect blend of sweet and salty. Enjoy the taste of New England summer with this year-round

Mobile, continues to flourish to this day, along with many of Constantine’s famous dishes. — Christopher Andrews

lobster roll kit, conveniently packed for your enjoyment.

64 ROUSES SPRING 2024