Flavor Trends, Strategies and Solutions for Menu Development
Picture for The Salmon Family: A Primer
The salmon category comprises a range of different species that are generally interchangeable in many recipes
Picture for Seafood's Farm to Table Story
Chefs share menu inspirations sparked by aquaculture
Picture for Today's Culinary Seascape
October is National Seafood Month. We should honor the legacy of America’s first heirloom food—seafood—by looking ahead to the future
Picture for Sustainable Seafood: An Ambassador for Change
Modern aquaculture offers a clear pathway towards a healthy population and planet
Picture for A Love Letter to Oysters
(and mussels, clams and scallops)
Picture for Oyster Icons
New Orleans offers four ways to celebrate the oyster
Picture for Danielle Leoni
The chef/owner of The Breadfruit in Arizona considers carefully where her products came from and buys those with a story she can believe in
Picture for From the Source
Ana Sortun menus both wild and farmed species, placing emphasis on the story of where they come from
Picture for Lior Hillel
The Executive Chef at Bacari in Los Angeles supports sustainable farming and uses questions about the origin of seafood as an opportunity for dialogue
Picture for Matthew Hobbs
The Executive Sous Chef at Blue Duck Tavern in Washington, D.C. regards it as a responsibility to be knowledgeable about the sourcing of ingredients
Picture for Brian Wubbena
Seeing where and how his food is produced is vital to the Director of Culinary at Truluck’s Restaurant Group in Austin
Picture for Bun Lai
The Chef at Miya’s Sushi in New Haven believes that choosing to eat sustainably farmed seafood is one of the most important choices a seafood lover can make
Picture for Jamie Malone
The Chef at Grand Cafe in Minneapolis helped make guests comfortable with farmed seafood via guest-server interactions
Picture for Phil Kastel
The Executive Chef at The Milky Way in Los Angeles teaches his servers everything there is to know about farm-raised as well as wild seafood so that they can share the pros and cons of both
Picture for Glenda Galvan-Garcia
The Executive Chef at Granville, Los Angeles, offers healthful options not only for her guests, but for the environment
Picture for Jeremy Sewall
The Executive Chef/owner at Row 34, Boston, is eager to share his passion for seafood with customers, using it as an opportunity to make a connection