Flavor Trends, Strategies and Solutions for Menu Development

2020 Seafood and the Menu March-April

Lindy Howell

Lindy Howell The Lead Chef at Dega Catering and Southern Ground Studios in Nashville, Tenn. works tirelessly to find the best products wherever she lands, sourcing local seafood whenever feasible

by | Apr 5, 2020 | _Good to Go, _Story, 2020 Seafood and the Menu March-April

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Cindy Walter

Cindy Walter The Co-owner of Passionfish, Pacific Grove, Calif., appealing to customers with elevated, intriguing flavors, she is furthering her cause of protecting the ocean

by | Apr 5, 2020 | _Good to Go, _Story, 2020 Seafood and the Menu March-April

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Mo Lesperance

Mo Lesperance The Executive Chef at Jack O’Neill Restaurant & Lounge in Santa Cruz, Calif. serves a scallop dish paired with lentils, chanterelles, escarole and a caviar beurre blanc

by | Apr 5, 2020 | _Good to Go, _Story, 2020 Seafood and the Menu March-April

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Cindy Pawlcyn

Cindy Pawlcyn The Owner and Executive Chef of Mustards Grill in Napa, Calif. is guided by simplicity and local sourcing in her seafood decisions

by | Apr 5, 2020 | _Good to Go, _Story, 2020 Seafood and the Menu March-April

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Virginia Willis

Virginia Willis When it comes to seafood preparations, a go-to technique for the chef and cookbook author from Atlanta is slow roasting

by | Apr 5, 2020 | _Good to Go, _Story, 2020 Seafood and the Menu March-April

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Mary Sue Milliken

Mary Sue Milliken The Co-Chef and Owner of the Border Grill Family of Restaurants in Southern California is inspired by her travels in Bali and other places

by | Apr 5, 2020 | _Good to Go, _Story, 2020 Seafood and the Menu March-April

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Susan Feniger

Susan Feniger The Co-Chef and Owner of the Border Grill Family of Restaurants in Southern California menus ceviches and a poke, as well as Veracruzana and fish tacos

by | Apr 5, 2020 | _Good to Go, _Story, 2020 Seafood and the Menu March-April

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