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From The Culinary Institute of America | April 11, 2013

Sustainable seafood, Part 2
Many diners look to chefs for guidance when it comes to sustainable eating, and chefs across the country are setting a great example with their use of sustainable seafood.

In Part 1 of this ProChef SmartBrief Special Report, we looked at what chefs and organizations are doing to bring more sustainable seafood to retailers and restaurants. Part 2, below, shows how chefs are using sustainable seafood on their menus and proving that choosing sustainable ingredients doesn't have to be a sacrifice.

How are you using sustainable seafood in your restaurant? Encourage your peers, colleagues and friends to join you in the conversation by inviting them to sign up for this timely e-newsletter -- it's free. And join the conversation on Twitter, too!
Lemongrass Mango Louisiana Shrimp with Vermicelli Rice Noodles
Excite your menu with the Thai-inspired sweet and spicy flavors of our exotic sautéed Louisiana Shrimp. Get recipes and learn more about Louisiana Seafood where flavor comes to life.
  Spotlight on Sustainable Seafood 
  • Chef turns in his toque to teach about sustainable seafood
    CIA-trained chef Barton Seaver traded his toque for a National Geographic fellowship that took him around the world. Now, he's settling into his office and his new role as head of the Healthy and Sustainable Food Program at the Harvard School of Public Health and educating food service workers, chefs and the public on making sustainable food choices, including switching to lesser-known species and learning to move fish from the center to the side of the plate. "We cannot have sustainable seafood if most of the plate isn’t vegetables," he said. The Boston Globe (tiered subscription model) (3/12) LinkedInFacebookTwitterEmail this Story
  • Promoting sustainable seafood takes action at the top
    Raising consumers' awareness about how to choose sustainable seafood is a good start, but to really make change and promote long-term sustainability the public must put pressure on the big players, including policymakers and restaurant and retail chains, said "Sustainable Sushi" author Casson Trenor. Efforts by Greenpeace have already improved things at some chains, including Whole Foods and Wegmans, he said. "If we ally with the retailers that are really working on this, and leave the others behind, we're voting with our dollars." The New York Times (tiered subscription model)/Diner's Journal blog (4/7) LinkedInFacebookTwitterEmail this Story
  • Sodexo to serve sustainable seafood at 11 campuses
    Sodexo will begin serving seafood certified by the Marine Stewardship Council at 11 of its Washington, D.C., food service locations, and the company will begin using the Real Food Calculator to boost seafood sustainability at all of its campuses. The company set a goal in 2011 that by 2015 all seafood served at its facilities would be certified by the MSC or the Global Aquaculture Alliance’s Best Aquaculture Practices. Environmental Leader (4/8) LinkedInFacebookTwitterEmail this Story
Char-grilled Louisiana Oysters with bacon-anchovy butter
Make a big impression by adding versatility to your menu with the savory and stout flavors of plump, char-grilled Louisiana Oysters on the half shell. Get recipes and learn more about Louisiana Seafood: where flavor comes to life.
  Best Practices 
  • Chef Juan Mari Arzak brings his take on local to London
    European chef Juan Mari Arzak has opened a restaurant in London, Ametsa, an offshoot of his three Michelin-starred eponymous restaurant in San Sebastian, Spain. "You always have to adapt to the place you are going to, so our idea of a very locally based cuisine is one thing in San Sebastian and may be something else in London," Arzak said. "For example, if we can’t find the sort of hake we want but we see some really good mackerel here, we’ll adapt it. And we’ll think this sauce works really well with this fish. So we’ll be doing things here that have evolved from what we’ve done at Arzak." Bloomberg Businessweek (3/12) LinkedInFacebookTwitterEmail this Story
  • Sea to Table serves tips on choosing sustainable seafood
    Some 91% of seafood consumed in the U.S. comes from other countries while half the domestic catch is exported, illustrating the need for seafood lovers to choose domestic wild seafood, according to Sea to Table, which helps domestic fishermen connect with chefs and find buyers for their catch closer to home. Consumers can also eat more sustainably by broadening their horizons to species that aren't over-fished. The Huffington Post (4/8) LinkedInFacebookTwitterEmail this Story
  • Chefs discover the versatile Asian carp
    Michigan chef Bob Rodriguez turned the neutral-tasting Asian carp into pate and sausages recently, as part of a dinner by several chefs designed to show off the fish's versatility and overcome its reputation as a bottom feeder. Chefs are serving the Asian carp as part of a larger program to keep the species out of the Great Lakes by eating the ones in the Mississippi River. MichiganRadio.org (3/26) LinkedInFacebookTwitterEmail this Story
  • Chefs serve snakehead to educate public on invasive species
    Adventurous diners dug into some unlikely dishes at the ProFish Invasive Species Benefit Dinner at Tony and Joe’s Seafood Place in Washington, D.C., designed to bring awareness about dangerous species by serving them to patrons in gourmet fashion. Chefs at top local restaurants prepared five courses, with one featuring the snakehead fish, an invasive species that decimates large populations of native fish. Rockfish chef Chad Wells compared the flavor to tilapia. The Washington Post (1/30) LinkedInFacebookTwitterEmail this Story
Deviled Louisiana Blue Crab cakes with smoky rémoulade sauce
Make a strong statement on your menu with the local flavors of smoky rémoulade atop deviled, delicate Louisiana Blue Crab cakes, a species naturally harvested from nutrient-rich waters. Get recipes and learn more about Louisiana Seafood: where flavor comes to life.
  

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