Good to see Chef Seaver's good work getting recognized. Sustainable seafood as a restaurant trend is growing. Now, what about organic?
This article in Fortune Magazine tells about recognition this rock star chef continues to garner. One of the challenges now that people are gaining knowledge of the impact of their food choices. The interesting dilemmas keep asking us to think about the trade off between organic or local for example. Farmed versus wild caught.
It was Chef Seaver who first showed me how to bake fish in salt. Do try this at home, it's a fantastic way to prepare good, fresh, fish.
