Tide To Table
Welcome to Tide To Table, where we bring storytelling, coastal traditions, family, friends and fresh fish to the table to create inspiring episodes that enhance your next trip on the water. Hosted by Sportsman’s very own Bryan Greenwood and his brother, Chef Eric Greenwood, they take us through delicious dishes anyone can make at home while sharing fun stories along the way.
Episodes
Season 1 - Episode 1
A Coastal Twist On Brunch - Crabs Egg Benedict
In this episode of Tide To Table, we’re giving a coastal twist to a brunch classic with Crab Eggs Benedict made from fresh-picked crab. You’ll learn how to clarify butter without burning it, master heat control and emulsifying techniques for a silky hollandaise, and use a simple method for poaching eggs before stacking it all into a brunch plate everyone will love. Ingredients include fresh crab meat, eggs, English muffins, butter, lemon, white vinegar, salt and pepper, with optional Old Bay or chives for extra flavor. If you try it, tell us how it went and what twist you added, and don’t forget to subscribe for more Tide To Table recipes from the water to your kitchen.
Season 1 - Episode 2
Crab Grilled To Perfection - Grilled Crabs With Old Bay Butter
In this episode of Tide To Table, Chef Eric and Captain Jim take fresh blue crabs and show how to clean, grill, and baste them with a homemade Old Bay butter packed with garlic, parsley, chili flake, lemon and spice. It’s a family-friendly recipe perfect after a day of crabbing, with simple sides and tips for getting it just right. Key ingredients include blue crabs, butter, Dijon mustard, Old Bay, garlic, lemon and parsley. Try it out for yourself and share your twist on the recipe, and be sure to follow along for more Tide To Table dishes that bring the catch straight from the water to your kitchen.
Season 1 - Episode 3
Lowcountry Classic Mixed With Maryland Flair - Shrimp, Crabs & Oysters
In this episode of Tide To Table we’re taking a Charleston staple and making it a crowd-pleaser at home. Jim and Eric run a Masters 227 to a nearby oyster bar to hand-pick cluster oysters for the evenings festivities. The menu is packed full in this episode and perfect for large groups of friends and family. Starting with a local favorite, Lowcountry Boil with fresh shrimp, potatoes, corn and sausage. Then we are steaming our hand-picked oysters and serving them up next to Bryan and Eric's favorite Maryland-style steamed blue crabs with beer, vinegar and Old Bay for a big friends-and-family feast.
Season 1 - Episode 4
Oysters Three Ways - Grilled, Raw & Shooters
In this episode of Tide To Table we’re taking a coastal classic and giving it three unique twists. Oysters are the star of the show, and Chef Eric Greenwood is showing how this simple shellfish can go from elegant to bold to just plain fun. Whether they’re fresh on ice, grilled with smoky flavor, or turned into a quick coastal shooter, each version celebrates the creativity of dockside cooking. If you try it, tell us which style you liked best. Subscribe for more Tide To Table recipes that bring the water to your kitchen.