Valley Star Awards Postponed

Due to the inclement weather and power outages, the Valley Star Awards have been postponed. Originally scheduled for today, the show will now be held next week, Wednesday, February 24. Event will still be held at Mission Bell RV Resort in Mission. Your tickets will still be valid for the new date.

The event will be held from 1 to 4 p.m. Lunch will be from 12 p.m. to 1 p.m. Mission Bell Resort is located at 1711 E. Bus. 83. Tickets are still available.

Wintertainers include Dave and Daphne, Diego and Edith, Mark Staggs Festus Live Comedy Show, Jamie Layton, The Midnight Mustang Band and Redneck Revival. Tickets are $15 per person. Tickets are available for $12.50 per person for groups of 15 or more (although seating is being set up to follow current state and county guidelines). Tickets are available at Winter Texan Times, by phone at (863) 253-2514 or (956) 585-4833, or online at www.wintertexantimes.com

Valley Star Awards tickets available

Valley Star Awards tickets are now available. Although we are holding a show, there will be no awards portion of this year’s show. Since fewer Wintertainers™ were able to visit this year, and because attendance to concerts was limited, we decided to not do an award ceremony, but we still wanted to bring some great entertainment to the stage.

This year, the show will feature Bobbi and Punch, Diego and Edith, Mark Staggs Festus Live Comedy Show, Jamie Layton, Midnight Mustang Band, and Redneck Revival.

The event will be held on Wednesday, February 17 from 1 to 4 p.m. Lunch will be available from 12 to 1 p.m. It will be held at Mission Bell Resort, 1711 E. Bus. 83, on an outdoor stage. A rain date of February 19 has been scheduled should it be necessary to delay the show.

Tickets are $15 per person and $12.50 for groups of 15 or more. Social distancing will be practiced, and seats will be grouped as guidelines allow.

Tickets can be purchased by phone at (865) 253-2514 or online at www.wintertexantimes.com. You can also pick-up tickets at the Winter Texan Times office, 1217 N. Conway, Mission; or by calling Mission Bell Resort at (956) 585-4833.

It’s not just the golf

Golf is an experience

Sure, there are nine or 18 holes to play, a challenge in itself. But there is so much more than just the fairways, greens and actual game – even though that’s what draws people to the course.

Read more: It’s not just the golf

Victoria Palms Restaurant

The phenomenon of Chef Arevalo

I have noticed this strange phenomenon.

Whenever Victoria Palms’ Chef Marcus Arevalo cooks up something for you to eat, it is going to be absolutely terrific.

Such was the case once again as I visited the restaurant with no idea of what I wanted. The chef came out to say hello and I asked him for his opinion to help cure my clueless dilemma. His first recommendation was the blackened tilapia, followed by the fried whitefish.

Being hungry, as always, I chose both.

My server, Elizabeth Andrade chimed in after she asked what I ordered and said she especially loved the blackened tilapia, an encouraging preview of what was to come.

The tilapia arrived and before even a bite was taken, it looked and smelled absolutely mouth-watering. The fish, with the mixed spices, came out blackened as advertised and the spices on top glistened, giving amazing contrast to the snow-like whiteness of the fish.

I have been playing a little in recent weeks with blackening food and found how easy it is – for me at least – to end up with a product that is over blackened, the power of the pepper dominating the flavor. This was not the case with this tilapia as Chef Marcus created an amazing piece of fish, the blackened flavor deliciously combining with a fish that was cooked perfectly, flaky yet firm and not rubbery. A stunning combination of flavors. Elizabeth was spot on when she promoted this dish.

The fried whitefish was another dish that tickled the taste buds. The first bite brought about two distinct flavors and an interesting mixture of the crunchy outer layer of breadcrumbs and other seasonings, and the delicate inner fish. There were also two distinct flavors – from the batter and the fish -- and, my favorite part, is that it was probably 85% fish and 15% batter, unlike so many places that seem to flip-flop those percentages, making you search for a glimpse of the fish.

Now, I am a sauce guy. I enjoy salsas and tartar sauce, ketchup, and soy. The list goes on. I was really into the hot pepper challenges and fell in love when chipotle became a trend. So, I asked for some tartar to go with the fried fish plate, thinking I would need something to offset the dryness of the batter.

I think I used a third what I was given, a shock to me. The fish did not need it, so I just used it in little dabs to accentuate the dish. Then it dawned on me – a revelation – when the fried fish is not all batter and is mainly fish, there is no super dryness to contend with.

It was yet another five-star victory for Chef Marcus. I cannot wait to go back to Victoria Palms Restaurant, hungry and without a clue… as usual. I know I will be in good hands.

Baffin Bay Seafood Company

Relaxing dining by the sea

While it may be a little farther than most restaurants, the Baffin Bay Seafood Company, located in Riviera, is certainly worth the effort to get there. The restaurant sits right on the coast of Baffin Bay, a well-known fishing spot for black drum, redfish and speckled trout.

One of the most popular items on the restaurant’s menu is black drum ribs, usually served with hand-breaded onion rings. The Baffin Bay Seafood Company may just be the only restaurant to serve these tasty ribs fried with cornmeal. They are delicious! Especially with their homemade tartar sauce made with special secret ingredients.

In addition to the black drum ribs, we tried the grilled and fried drum, which were both delicious. We just had to sample the fried shrimp and grilled shrimp. Both are very good, and my personal favorite was the big, plump grilled shrimp with a delicious fresh-catch taste.

Steaks and chicken are also available for those who aren’t in the mood for a great seafood dinner.

Save room for their delicious desserts! You’ll enjoy rounding out your meal with molten lava cake, brownies with ice cream or New York cheesecake.

A trip to the Baffin Bay Seafood Company, combined with a sightseeing trip to the King Ranch, might just be unbeatable. The restaurant is open from 11 a.m. to 9 p.m., Monday through Saturday, and 11 a.m. to 3 p.m. on Sunday. They are located at 1294 CR 2360 E on the coastline in Riviera.