Friday, July 18, 2014

Battle of The Fishes 2014

This July 27th at 2:30pm come watch my teammate chef Nick Calias and I battle it out against Chefs Jose Duarte & Nuno Alves at the team mystery box challenge at the Boston Seafood Featival!! #battleofthefishes 


Tuesday, August 27, 2013

Calling All Food Service Pros Who Care About Thier Access To Gulf Seafood

I am writing this post to ask for your support and participation in an outreach and public education campaign to protect access to local, sustainable Gulf fish for restaurants, consumers and seafood businesses.I have spent time in the Gulf and know how much seafood means to both recreational and commercial fisherman. Some of my favorite seafood dishes highlight Gulf Seafood and I for one would love to continue to have access to these amazing species, but I need your help to do so.

 While the vast majority of fishermen believe in sharing the Gulf’s resources with everyone, a few powerful interest groups are angling for changes to regulations that would result in popular Gulf seafood disappearing from the plates of millions of Americans. They want to pass new fishing regulations and Congressional bills that reserve more and more red snapper and other reef fish for recreational fishing. In fact, we’ve seen this happen before; in the 1980’s commercial fishermen (and chefs) were shut out of the Gulf red drum and speckled trout fisheries. If popular Gulf of Mexico seafood is increasingly set aside for recreational anglers, then supplies of fresh, wild and sustainably managed fish will be harder to come by. That means chefs, restaurant owners and consumers will have to rely more heavily on farmed and imported fish at a time when the popularity of local seafood is at an all-time high. We believe that all Americans – sportsmen as well as restaurants and seafood lovers – deserve to enjoy the Gulf's bounty. And they shouldn't have to catch it themselves to do so.

 What can you do? • Join the coalition! • Be a spokesperson for the campaign • Help recruit others to join the coalition • Highlight Gulf red snapper (or grouper) on your menu • Testify to members of the Gulf’s Fishery Management Council • Call or write your Governor or Member of Congress • Host an event to raise awareness on the issue • Co-author an Op-Ed or submit a Letter to the Editor

For additional information and to become a member of the Share the Gulf coalition, please visit or contact Liz Bodet at 504-583-5550

I want to thank Tim Fitzgerald who is the Sustainable Seafood Director for Environmental Defense Fund & Chef Stephen Stryjewski, Share the Gulf Coalition Chef Chair Chef/Owner Cochon and PĂȘche Seafood Grill for sending me this same note that I can now share with you.

Friday, August 2, 2013

The Coastal Table: Recipes Inspired by The Farmlands & Seasides of Southern New England

I am extremely honored to be included in this wonderful collection of recipes from what I consider to be some of this countries most underappreciated farmland and waters! My recipe is featured on page 117 and is my modern interpreation of the traditional clams find out more, you can buy the book by following this link CLICK HERE Congratulations to Karen Covey, what a wonderful addition to my collection and the photos, stories and recipes from her inspriations as well as some of my great friends and chefs from this area including Barbara Lynch, Josh Lewin & Matt Varga!

Monday, March 18, 2013

Out Of The Kitchen

Some fun with food this late winter season...but honestly, I can't wait for spring!

Wednesday, February 27, 2013

Trash Fish: Meet The Cape Cod Blood Cockle

Trash Fish dinner is sold out next week and I have decided to use a clam.....not just any clam, a clam that's almost hard to talk about. Every time I say its name I watch the faces of horror I get. The rare but delicious Blood Clam.

 Ask any well seasoned fishermen if they’ve ever tasted one ....most will say, nope. But trust me, absolutely nothing wrong with eating them! Tonight at the hotel, raw on the half shell with lime and cilantro ( South Americans use them for making ala minute ceviche on the beaches with lime and cilantro)

Question I've been getting all day......Chef, do they really bleed?  Well......Yes they do and so do traditional local clams.

They’re a local species to our waters, specifically and mostly found in the Cape Cod Bay but can be found up and down the eastern coast of the Americas, from Massachusetts to Brazil, they are named for their most distinguishing feature, vivid red blood that spills out when the clam is opened. Most clams, and other bivalves, have clear blood, but the blood clam’s blood contains hemoglobin.Which makes it subject to the blood diseases that afflict humans. Blood clams from China have been banned because they were found to have hepatitis c.

But dont worry, our Blood Clams are safe! The clams here, which are found in the muddiest part of our local bays, are disease free and mostly sold to Asia as it is a delicacy but more importantly, much safer to eat from our waters, and also sold to South Americans, mostly Ecuadorians, who make ceviche out of them.  

From a sustainability stand point, absolutely no issues with over fishing and when hand dug, very eco friendly. So a thumbs up from the New England Aquarium & the EDF.

We will be using them to make our interpretation of a traditional street food in Indonesia, Blood Cockle Satay. We are also using local Maine shrimp to make our version of a Sambal. So looking forward to this dish development process! And I hope for those of you that were lucky to get a seat at the table next enjoy them!