A Word from Chad ~ April 2016

Spring is here and with it, the bounty of produce and seafood. Some of our team just returned from the International Seafood Show in Boston, which happens to be the 2nd largest seafood show in the world. Every part of the globe is represented. It was an incredible trip and a great city to visit.

Our main trip takeaway was the validation that we are indeed already sourcing the finest products the world has to offer. No doubt about it, we are spoiled by living in the Pacific Northwest, and have terrific local partnerships in the seafood business.

While many people throughout our country and world settle for farm raised salmon, we proudly serve fresh wild King salmon from Northwest and Alaska fisheries. Also, the wild Mexican white prawns from the Sea of Cortez continue to be the gold standard, which we’ve been sourcing and serving for over a decade.

We were also fortunate to meet new suppliers at the show, and we look forward to serving all-natural fresh pack Chesapeake Bay scallops. They are large and meaty with no additives, and have a much fleshier texture than the solution soaked scallops that are sold in most restaurants and retailers.

We continue to develop our menu, and we are excited to roll out seasonal menu updates across all of our restaurants this month. Each quarter we hold an “iron chef” competition among our culinary team to come up with the best seasonal preparations. The winners this spring include lamb T-bone with a citrusy mint sauce, fresh vegetable medleys, and we brought back an original menu item, Veal Scallopini. We will continue to feature seasonal specials on our fresh sheet from local producers including Tonnemakers Farms. And of course, Alaskan halibut runs have opened and we are eagerly awaiting Alaskan King salmon season.

Our chef’s delicious seasonal preparations and recipes highlight all of spring’s bounty. Please join us at any of our locations to enjoy all that this season has to offer.


Leave a Reply