Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge, is drawing to a close. This Black Cod and Succotash with Lemon Parsley Oil is the perfect dish to impress for a weekend dinner party or date night.
Blog: seafood
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Recipe: Atlantic Red Crab and Scallop Bake
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It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! This crab and scallop bake recipe from Roger Williams University Executive Chef Bob Lavoie is just the thing for a chilly fall night.
Recipe: Smoked Bluefish Salad with Hot Peppers and Honey
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It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! Bored with tuna salad? Try this recipe smoked bluefish salad with hot peppers and honey from Jay Keller, Bon Appétit Executive Chef at Gallaudet University in Washington, D.C.
Recipe: Local Tilapia with Sweet Potato Hash and Tomato Coulis
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It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! This recipe from Edward T. Farrow, Bon Appétit Executive Chef at the Musical Instrument Museum in Phoenix, takes some assembling, but its bold flavors pair well with mild tilapia.
Recipe: Take a Dip with a Local Fish Brandade
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It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! According to a new report from NOAA, Americans eat only about 15 pounds of seafood per capita annually, and of that, 91% is imported. Time to tip the scales in a healthy, homeward location! We’ll be running a tasty seafood recipe each day this week from our chefs.
Bon Appétit and Seafood Watch to Host Twitter Chat on #localfish
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Many Americans now know the names of the farms that grow their food, but even as we’re urged to eat more seafood for its health benefits, few of us can identify local species or the fishing operations that supply them. The time is ripe for local fish. Please join @bamco and @seafoodwatch for a Twitter chat on Monday, September 24, at 12pm Pacific.
Wave of Bon Appétiters Join Oceana Campaign Against Seafood Fraud
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To galvanize the U.S. government to set labeling and inspection standards, Oceana has launched a Stop Seafood Fraud campaign with a letter for chefs and restaurant owners to sign, asking for stricter seafood regulations. The letter was unveiled Monday, May 14, in Washington, DC, in an event featuring “The Office” star Angela Kinsey, a seafood advocate, and renowned sustainable seafood chef Barton Seaver. Oceana reached out to Bon Appétit to ask for our support, and we’re proud that about 20% of the names on Oceana’s list of 300 chefs and restaurant owners are Bon Appétit Management Company ones, alongside such culinary leaders as Rick Bayless, Eric Ripert and Michael Symon.
Fast vs. Slow Food: Two North Carolina Farm to Fork Vendors
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Recently I met two very different Farm to Fork suppliers for Bon Appétit accounts in North Carolina — about as different as you’d expect a fish distributor and a beef rancher to be. Yet they had one key thing in common that made partnerships with our teams work.
Change Your Tuna: St. Jude Fishers Visits Starbucks’ SoDo Kitchen
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For Joe and Joyce Malley, albacore tuna fishing is more than an occupation or a sport – it’s a lifelong love affair. And one they pursue thoughtfully.
A clam-oring success!
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Every February for the past 31 years, thousands of fans flock to Santa Cruz’s Beach Boardwalk to sample clam chowder for a good cause. This year, colleagues from Bon Appetit joined forces to support one of their own, Chef de Cuisine Kevin Means, as he presented his award-winning Boston recipe.