Flavor Trends, Strategies and Solutions for Menu Development

Introduction to Seafood & the Menu Cathy Holley welcomes you to this special issue

Cathy Holley and Barton Seaver

My career in publishing began in the seafood industry more than 20 years ago. As an editor at SeaFood Business and National Fisherman magazines, I quickly realized the vast complexities in the intriguing world of seafood: the broad diversity of species, the ever-changing nature of wild fisheries, the growth in aquaculture, the intricacies of sustainability factors, and storage and handling issues.

Seafood as a category represents big opportunities for foodservice, offering signature seafood-centric menu development and a pathway to sustainability initiatives. But it’s also a category that could benefit from clarity and guidance given its many complex issues.

To that end, I’m honored to introduce our readers to Barton Seaver, whose passion for and dedication to the seafood industry is noteworthy, with a goal of making seafood a part of any menu-development conversation. Beyond his career as a chef in the Washington, D.C., area, Barton is the author of seven books on the subject, including his recently released American Seafood.

Aligning with Barton’s mission to help demystify the world of seafood, we’ve partnered on this new editorial venture, Seafood & The Menu, taking shape as a twice-annual print supplement (with the second issue releasing in March 2019) and online at GetFlavor.com/Seafood, where we’ll be sharing further seafood-focused content.

We invite you to engage with us as a menu-development resource, diving further into the vast opportunities with seafood.

 


Cathy Nash Holley, Publisher/Editor-in-Chief
[email protected] | [email protected]

A special thanks to Christine Burns Rudalevige and Katy Rivera for their contributions to this issue.

From the special Sept/Oct 2018 Seafood issue of Flavor & the Menu magazine. Read this issue online or check if you qualify for a free print subscription.

 

About The Author

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Cathy Nash Holley has been Publisher and Editor-in-Chief of Flavor & The Menu since the magazine began nearly 20 years ago. With its annual Top 10 Trends issue, Flavor & The Menu is a valuable resource for the foodservice industry, serving as a source of flavor and menu trends, strategies and innovation. In addition to overseeing the media brand, Cathy also serves as President of The Flavor Experience, an annual foodservice conference held each August, and is past-president of the International Foodservice Editorial Council. A native of the west coast, she resides in Maine with her husband and twin 18-year olds.