Tag: sustainable seafood
Chef Tenney Flynn recently conducted a finfish butchering demonstration for the Chefs Collaborative National Summit in New Orleans.
“The spirit of the Great American Seafood Cook-Off,” says Chef Rick Moonen, “is that it highlights using domestic, sustainable seafood — that’s what we all have to do.” Moonen will be a judge in the 8th annual Great American Seafood Cook-Off.
After an intense five-day food writers’ retreat in Louisiana, Caroline Potter, the chief dining officer for OpenTable.com, reflects on what makes Louisiana seafood so memorable, and what surprised her the most about the trip.
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