Flavor Trends, Strategies and Solutions for Menu Development

Alaska Halibut from Cindy’s From Seafood & The Menu’s collection of best-selling seafood menu items of 2018

At Cindy’s in Chicago, guests frequently ask about the sustainability of a particular seafood item. To Chef Keith Potter, this indicates “a positive shift in the guest's understanding of sourcing and quality.”

Keith Potter, Chef de Cuisine | Cindy’s, Chicago

At Cindy’s in Chicago, Keith Potter says the culinary team is very selective in giving guests only seafood that they love themselves. “Our Alaska halibut came from the desire to serve incredible quality fish at the height of its season,” says Potter.

The halibut is served with Tunisian couscous, garlic conserve, confit tomato and roasted curry-pickled fennel, squashes and chile. The halibut also serves as a good opportunity to teach cooks how to break down larger flat fish. Potter notes that guests frequently ask about the seafood’s sustainability.

“This indicates a positive shift in the guests’ understanding of sourcing and quality. And what that means is also a desire on their part to know that the food they consume has been raised ethically and with environmental impact at the front of their mind,” he says. “It keeps us searching for the best producers of sustainably raised seafood we can locate.”

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


Christine Burns Rudalevige is a seasoned food writer and classically trained cook living in Brunswick, Maine. She has worked as a chef, a farmers’ market manager, and a boutique caterer. Christine founded the Family Fish Project (a website dedicated to eating seafood at home) and later worked as a lead culinary instructor at Stonewall Kitchen. The dedicated home cook and food writer has lent her voice to regional and national media outlets, from NPR to Cooking Light.