Christine Burns Rudalevige, Author at Flavor & The Menu

<span class="entry-title-primary">Telling the Fish Tale</span> <span class="entry-subtitle">Storytelling helps make the sale</span>

2019 March-April Seafood and the Menu | Front Page | Seafood and the Menu

Telling the Fish Tale Storytelling helps make the sale

BY Christine Burns Rudalevige | Mar 5, 2019

Fishermen and fish farmers, share stories about the seafood they harvest from spots all around North America. Chefs share with us how they tell these tales of provenance to appeal to their diners—and spark their creativity.

<span class="entry-title-primary">Alphabet Chowder Spelled Out</span> <span class="entry-subtitle">What do seafood certification acronyms really mean?</span>

2019 March-April Seafood and the Menu | Seafood and the Menu

Alphabet Chowder Spelled Out What do seafood certification acronyms really mean?

BY Christine Burns Rudalevige | Feb 28, 2019

What do seafood certification acronyms really mean?

<span class="entry-title-primary">Maine Lobster</span> <span class="entry-subtitle">Fisherman Chris Welch and Jimmy Papadopoulos, Executive Chef at Bellemore, talk Maine lobster</span>

2019 March-April Seafood and the Menu | Seafood and the Menu

Maine Lobster Fisherman Chris Welch and Jimmy Papadopoulos, Executive Chef at Bellemore, talk Maine lobster

BY Christine Burns Rudalevige | Feb 28, 2019

Fisherman Chris Welch and Jimmy Papadopoulos, Executive Chef at Bellemore, talk Maine lobster

<span class="entry-title-primary">Maryland Blue Crab</span> <span class="entry-subtitle">Fisherman Nick Crook and Zena Polin, co-owner of The Daily Dish, talk Maryland Blue Crab</span>

2019 March-April Seafood and the Menu | Seafood and the Menu

Maryland Blue Crab Fisherman Nick Crook and Zena Polin, co-owner of The Daily Dish, talk Maryland Blue Crab

BY Christine Burns Rudalevige | Feb 28, 2019

Fisherman Nick Crook and Zena Polin, co-owner of The Daily Dish, talk Maryland Blue Crab

<span class="entry-title-primary">Alaska Pollock</span> <span class="entry-subtitle">Fisherman Tim Thomas and Leo Varchetta, Chef/co-owner of Cinque Terre Ristorante, talk Alaska Pollock</span>

2019 March-April Seafood and the Menu | Seafood and the Menu

Alaska Pollock Fisherman Tim Thomas and Leo Varchetta, Chef/co-owner of Cinque Terre Ristorante, talk Alaska Pollock

BY Christine Burns Rudalevige | Feb 28, 2019

Fisherman Tim Thomas and Leo Varchetta, Chef/co-owner of Cinque Terre Ristorante, talk Alaska Pollock.

Author: Christine Burns Rudalevige

2019 March-April Seafood and the Menu | Front Page | Seafood and the Menu

Telling the Fish Tale Storytelling helps make the sale

2019 March-April Seafood and the Menu | Seafood and the Menu

Alphabet Chowder Spelled Out What do seafood certification acronyms really mean?

2019 March-April Seafood and the Menu | Seafood and the Menu

Maine Lobster Fisherman Chris Welch and Jimmy Papadopoulos, Executive Chef at Bellemore, talk Maine lobster

2019 March-April Seafood and the Menu | Seafood and the Menu

Maryland Blue Crab Fisherman Nick Crook and Zena Polin, co-owner of The Daily Dish, talk Maryland Blue Crab

2019 March-April Seafood and the Menu | Seafood and the Menu

Alaska Pollock Fisherman Tim Thomas and Leo Varchetta, Chef/co-owner of Cinque Terre Ristorante, talk Alaska Pollock