Postal Fish Company joins Midway Community Kitchen for a North Carolina Seafood Dinner
Be our guest Monday, November 7th for a memorable evening with Postal Fish Company. The menu for the evening boasts fresh-caught North Carolina Seafood, paired with hand selected wines. Reception will begin with drinks and passed appetizers, followed by a four course meal.
Though they were raised on opposite ends of the Atlantic, Bill Hartley and James Clark always had a passion for the rich blue water and what swam in its shallow marshes and deep reefs.
Raised in the pluff mud of the Carolinas, catching crabs, fish, and shrimp was common for Clark. He spent his days on the docks and water filling buckets with his catch and taking it home to eat.
“My Mom would cook almost anything I brought through the back door as long as I cleaned it.”
James’s biggest catch was his wife Marcey. Knee high to a tuna Marcey began cooking with her father on Dover Pt. in New Hampshire cooking traditional New England seafood dishes. The two meet in culinary school and after 21 years their cooking careers have taken them to places up and down the East Coast, the Gulf of Mexico and Great Lakes.
From the shores and back bays of the Jersey coastline to the lakes and streams, Bill Hartley cut his teeth fishing them all. Growing up, Hartley practiced throwing a fishing line as much as he did a baseball. After graduating from the CIA Bill worked his way south along the Atlantic inside kitchens from New York to the Caribbean.
In 2008 Clark and Hartley meet in South Carolina where they trued their skills and garnered a reputation for cooking underutilized fish. They travelled to the docks every other day to pick out their bounty for the restaurant. The two got lessons on species that your average fish markets never see. Hartley says “The fisherman would give us a fish we had never heard of and say take this one back to your kitchen and try it out. The next day we would be calling them up and saying we will come get everyone you catch”
After 4 years working together the two moved to Chapel Hill in 2012 to work at the Carolina Inn but the smell of salt was still in the air. They built a reputation on cooking and promoting fish from the Carolina waters and in 2016 decided it was time to go in as partners on Postal Fish Co. With Marcey helming the desserts the trio are now focused on Pittsboro for their opening in late 2017.
*Gratuity is not included in ticket price
Please advise of any food allergies at the time of purchase