Seafood & the Menu September-October 2019
In our third installment of Seafood & The Menu we look at today’s culinary seascape. With today’s emphasis on source, chefs hold an opportunity to educate consumers about the advancements of farmed seafood. We feature chefs who tell an authentic story of sourcing and sustainability of seafood.
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Stories in this Issue
Chefs share menu inspirations sparked by aquaculture
October is National Seafood Month. We should honor the legacy of America’s first heirloom food—seafood—by looking ahead to the future
Modern aquaculture offers a clear pathway towards a healthy population and planet
(and mussels, clams and scallops)
The salmon category comprises a range of different species that are generally interchangeable in many recipes
New Orleans offers four ways to celebrate the oyster
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
Ana Sortun, Executive Chef of Oleana in Cambridge, serves a number of farmed and wild species, including farmed mussels
The Executive Chef at Bacari in Los Angeles supports sustainable farming and uses questions about the origin of seafood as an opportunity for dialogue
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
Seeing where and how his food is produced is vital to the Director of Culinary at Truluck’s Restaurant Group in Austin
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
The Chef at Grand Cafe in Minneapolis helped make guests comfortable with farmed seafood via guest-server interactions
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
The Executive Chef at Granville, Los Angeles, offers healthful options not only for her guests, but for the environment
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