In a release announcing The Ordinary‘s coronation in Southern Living‘s current issue as one of the region’s best new restaurants, Travel & Features Editor Jennifer V. Cole implied it was no coincidence that the honor went to a kitchen with a seaward orientation.
“Mark my word,” Cole’s quoted as saying. “Fishermen will be the culinary rock stars of 2014.”
While not disputing Cole’s prediction, Dave “Clammer Dave” Belanger — who supplies clams and oysters to restaurants including The Ordinary and Husk — pleaded with shellfish groupies to go beyond worshiping producers and help to protect their livelihoods.
“For sure fishermen will have at least one thing in common with rock stars in the future,” Belanger says. “There won’t be many of them.” Continue reading
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The fish and shellfish on the menu for the next South Carolina Aquarium Sustainable Seafood Dinner are so common that many eaters might not even associate them with healthy oceans: Jonathan Banta of The Atlantic Room at the Ocean Course on Kiawah Island is serving Carolina trout, flounder, mussels, clams, shrimp and scallops.
While the upshot of Banta’s approachable five-course, Spanish-themed menu is it gently reminds consumers of which favorites pass muster with sustainable seafood advocates, it fails to take into account the diversification that now represents the forefront of responsible eating.
“The most important thing is diversity,” sustainable seafood champion and chef Rick Moonen this spring told the Las Vegas Weekly. “There’s millions upon millions of species of fish in the ocean. Edible protein—delicious. And we’re the top predators, so we just want a select few that we deem to be delicious. We just haven’t been exposed to the other species of fish that are absolutely very delicious. I don’t want to just cook salmon, tuna, bass. I’m done with that.” Continue reading