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Coming Sunday, March 10, 2013: Chefs Collaborative Trash Fish Dinner – UPDATED

by David Dadekian February 12, 2013
written by David Dadekian

Chefs Collaborative Trash Fish Dinner, Sunday, March, 10, 2013The following is a media release from Chefs Collaborative regarding their upcoming Trash Fish Dinner. Two of the chefs from the Rhode Island network, Jake Rojas of Tallulah on Thames and Derek Wagner of Nick’s on Broadway, are participating, along with a group of some of New England’s best. Tickets are now available for this multi-course New England seafood dinner. Purchase them at www.chefscollaborative.org/events/trash-fish-dinner.

CONTACT:
Melissa Kogut, Executive Director | Chefs Collaborative
617-236-5286 | 617-970-5613 (cell) | [email protected]

Trash Fish Dinner
The Best New England Seafood You’ve Never Tried

Chefs Collaborative, a national chef network that’s changing the sustainable food landscape using the power of connections, education and responsible buying decisions, is hosting the first-ever Trash Fish Dinner at the Cambridge, MA restaurant Area Four on March 10, 2013.

The dinner was conceived of, and is being led by, by eight New England chefs from the Boston area, Rhode Island, and New Hampshire. The dinner will feature lesser-known Atlantic fish species, including species such as the sea robin, dogfish, and hake. These fish have traditionally been left off the menu by chefs, are often discarded by fishermen as bycatch, and are virtually unknown to the general public.

Included in the evening is also a special short talk about the future of sustainable seafood from Barton Seaver, Sustainability Fellow in Residence at the New England Aquarium and National Geographic Society Fellow.

With the recent news about the near collapse of New England groundfish fisheries, the Trash Fish Dinner is well timed. Chefs Collaborative Executive Director Melissa Kogut remarked that “the overfishing of popular species such as cod and other groundfish has reached a critical tipping point in New England. With Chefs Collaborative’s Trash Fish Dinner, we hope to open up a conversation about the need to develop new fishing methods and target new species.”

Event Details:

  • When: Sunday, March 10, 2013. 6:00 pm
  • Where: Area Four, 500 Technology Square. Cambridge, MA. 02139
  • Ticket Price: $125 (Wine and beer included)
  • Tickets and Information: www.chefscollaborative.org/events/trash-fish-dinner

Chefs Cooking:

  • Rich Garcia: Executive Chef, 606 Congress – Boston, MA
  • Drew Hedlund: Executive Chef, Fleet Landing Restaurant & Bar – Charleston, SC
  • Larry Leibowitz: Culinary Director for Guckenheimer
  • Michael Leviton: Chef/Owner, Lumiere – Newton, MA and Area Four – Cambridge, MA
  • Evan Mallett: Chef/Owner, Black Trumpet Bistro – Portsmouth, NH
  • Mary Reilly: Chef/Owner, Enzo Restaurant and Bar – Newburyport, MA
  • Jake Rojas: Chef/Owner, Tallulah on Thames – Newport, RI
  • Michael Scelfo: Executive Chef, Russell House Tavern – Cambridge, MA
  • Derek Wagner: Chef/Owner, Nick’s On Broadway – Providence, RI

The chefs involved with the Dinner are also on a mission to change public perception of these so-called “trash fish” – for the sake of the environment, fishermen, and continued innovation in this industry. 606 Congress Executive Chef Rich Garcia commented, “if one thing should be on the red list, the fishermen should be . . . we’ve just been so used to what’s always been sold, but we’ve got this abundance of fish with amazing textures and flavors.”

UPDATE: Chefs Collaborative Board Chair Chef Michael Leviton, host of the Trash Fish Dinner at his restaurant Area Four, has written an editorial piece “Are Trash Fish the Answer?” for The Huffington Post. Chef Rich Garcia of 606 Congress, also a Trash Fish Dinner participant wrote a post on his site, “Trash Fish to Cash Fish,” about his experience in Washington D.C. with the Massachusetts Congressional delegation during the Environmental Defense Fund National Outreach Day.

February 12, 2013 0 comment
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cooking

Charleston Wine + Food Festival Lambs + Clams Contest: Ground Lamb and Clams

by David Dadekian January 15, 2013
written by David Dadekian
Border Springs Farm ground lamb and Olde Salt Clams

Border Springs Farm ground lamb and Olde Salt Clams

Here is my final recipe in the  BB&T Charleston Wine + Food Festival Lambs + Clams Original Recipe Contest. The other three entries utilized either Border Springs Farm lamb or shellfish, either Rappahannock River Oysters or Olde Salt Clams. This time out we were gifted with both lamb and shellfish, more specifically ground lamb and Olde Salt clams. There are a number of dishes I could’ve made with either ingredient, perhaps an Armenian dish like kibbe or kufta, then maybe a clamcake or other Rhode Island specialty. Then for some reason the word clambball rolled into my head.

That’s not a typo. I thought, let’s make clambballs. Why not? It’s for a contest that I haven’t won an entry yet—and now for something completely different. I steamed the clams over a can of Guinness, just enough to open them and release their liquid, leaving me with a stout/clam “broth” that I used to make a gravy with the fat left after sautéing the clambballs. Add some mashed potatoes, a side of kale and another Guinness for drinking and we’re back to an Irish feeling dish. Oh, and the clambballs were delicious, if I do say so myself. Sláinte!

The recipe is below after a trio of process photos. Thank you to the BB&T Charleston Wine + Food Festival, Borders Springs Farm and Rappahannock Oysters for four fun contest and some great ingredients. Please visit the BB&T Charleston Wine + Food Festival Facebook page, click on the “Vote” tab and vote for me in this contest. Thank you.

Pot of Guinness

Pot of Guinness

Clambball mixture

Clambball mixture

Clambballs sautéing

Clambballs sautéing

[amd-zlrecipe-recipe:9]

Also check out the other seven sites in the contest:

  • Lynda Balslev’s Taste Food Blog
  • Peter Barrett’s A Cook Blog
  • Olga Berman’s Mango Tomato
  • Gwen Pratesi’s Bunkycooks
  • Heather Scholten’s Farmgirl Gourmet
  • Cecilia Stoute’s One Vanilla Bean
  • Vivek Surti’s Vivek’s Epicurean Adventures
January 15, 2013 0 comment
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cooking

Charleston Wine + Food Festival Lambs + Clams Contest: Lamb Shoulder

by David Dadekian December 11, 2012
written by David Dadekian
Border Springs Farm Lamb Shoulder

Border Springs Farm Lamb Shoulder

It is time for cooking contest number three in the  BB&T Charleston Wine + Food Festival Lambs + Clams Original Recipe Contest. As with the first entry, this one involved a piece of Border Springs Farm lamb. I have to be honest, the leg of lamb that I used in the first contest didn’t wow me. I love lamb and I know several chefs around the country who swear by Border Springs Farm. I just didn’t get that slightly game, grassy flavor that I’ve gotten from other pasture-raised lamb in the past.

So when I received the lamb shoulder for this contest entry and I saw the beautiful fat cap and strips of fat between the upper ribs, I thought, perhaps I shouldn’t have boned-out that leg of lamb. This time I was going to go simple: not trim the meat at all, and stick with very few additional flavors, instead of adding all those herbs and spices (and pancetta) that I cooked the leg with. That proved to be an excellent idea, if I do say so myself, as the shoulder proved to be loaded with the taste of lamb I love.

You can see from these four photos the simple progression of this dish. It’s not a stew, though you could certainly create a stew from it. From the top (photo above), it’s a sear (see results below), deglaze and add cooking liquid, and then a slow braise (see last photo). I had a little Irish in my head when I made it, and you’ll see how it came out in the recipe below, so this served perfectly over mashed potatoes. But you could just as easily tweak the few additional flavors and serve the meat over couscous or rice. Enjoy!

The recipe follows after the photos. Please visit the BB&T Charleston Wine + Food Festival Facebook page, click on the “Vote” tab and vote for me (voting begins on Wednesday, December 12, so please come back then). Thank you.

Border Springs Farm Lamb Shoulder, seared

Border Springs Farm Lamb Shoulder, seared

Irish whiskey, chicken stock, garlic cloves and thyme

Irish whiskey, chicken stock, garlic cloves and thyme

Border Springs Farm Lamb Shoulder

Border Springs Farm Lamb Shoulder

[amd-zlrecipe-recipe:8]

Also check out the other seven sites in the contest:

  • Lynda Balslev’s Taste Food Blog
  • Peter Barrett’s A Cook Blog
  • Olga Berman’s Mango Tomato
  • Gwen Pratesi’s Bunkycooks
  • Heather Scholten’s Farmgirl Gourmet
  • Cecilia Stoute’s One Vanilla Bean
  • Vivek Surti’s Vivek’s Epicurean Adventures
December 11, 2012 0 comment
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cooking

Charleston Wine + Food Festival Lambs + Clams Contest: Rappahannock River Oysters and Olde Salt Clams

by David Dadekian November 8, 2012
written by David Dadekian
Olde Salt clam and Rappahannock River oyster

Olde Salt clam and Rappahannock River oyster

Cooking contest number two in the Charleston Wine + Food Festival Lambs + Clams Contest (see the first contest post for details) was presented to me in a big cooler filled with ice packs—and Rappahannock River Oysters and Olde Salt Clams. Two dozen of each to be precise. I knew what I was making before the box even arrived. After quickly shucking two oysters and two clams raw for a “taste test” I got to work on making the two best dishes I know using oysters and clams from two of my homes, one spiritual and one physical.

New Orleans is the spiritual home and I LOVE baked oysters. Sure they grill them nice up north, but nothing like mixing up a dressing and going to town. My physical home is Rhode Island and while there are a lot of great R.I. uses for clams, nothing beats a good bowl of chowder loaded up with chopped clams. I like to think I’ve perfected the perfect chowder recipe over the years, though I know them’s fighting words so I’ll leave it to you to try.

The two recipes are below followed by a whole bunch more photos. I had too much fun “posing” and photographing these beautiful shells. Please visit the BB&T Charleston Wine + Food Festival Facebook page, click on the “Vote” tab and vote for me. Thank you.

[amd-zlrecipe-recipe:6]

[amd-zlrecipe-recipe:7]

Clams after steaming open

Clams after steaming open

Chopping locally produced chorizo from Daniele, Inc.

Chopping locally produced chorizo from Daniele, Inc.

Oysters prepped for a layer of dressing

Oysters prepped for a layer of dressing

Oysters under a layer of dressing, ready for the oven

Oysters under a layer of dressing, ready for the oven

Olde Salt clam shell

Olde Salt clam shell

Rappahannock River oyster shell

Rappahannock River oyster shell

Olde Salt clam

Olde Salt clam

Rappahannock River oyster

Rappahannock River oyster

Also check out the other seven sites in the contest:

  • Lynda Balslev’s Taste Food Blog
  • Peter Barrett’s A Cook Blog
  • Olga Berman’s Mango Tomato
  • Gwen Pratesi’s Bunkycooks
  • Heather Scholten’s Farmgirl Gourmet
  • Cecilia Stoute’s One Vanilla Bean
  • Vivek Surti’s Vivek’s Epicurean Adventures
November 8, 2012 0 comment
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