For Immediate Release: Contact: Michael Drewniak
Kevin Roberts
Date: 06/30/2011 609-777-2600
Trenton, NJ – First Lady Mary Pat Christie declared Scott Anderson of elements in Princeton the winner of the 2011 Jersey Seafood Challenge for his signature dish that featured fluke with garlic scapes, panko, arrowhead cabbage and herbaceous vinaigrette. As the champion, Anderson will represent New Jersey at the Great American Seafood Cook-off in New Orleans in August. Today’s competition was held in the gardens at Drumthwacket.

“New Jersey has a vibrant and thriving seafood industry,” said Mrs. Christie. “These talented chefs prepared an outstanding lineup of dishes that demonstrated the superior quality of our bountiful Jersey Seafood and Jersey Fresh produce. Thanks to all sixteen competitors and the restaurants they represent for participating today and congratulations to Scott Anderson. I am confident he will showcase our Jersey pride representing the Garden State in New Orleans later this summer.”

A native of the Garden State, Scott Anderson spent part of his youth in Japan where the exposure to foreign tastes and flavors left a lasting impact. He began his career as a line cook at Baystreet Grill in Edison and later joined the Terra Momo restaurant group. There, he spent six years at Teresa Caffe before becoming head chef at Mediterra in Princeton, and later at Nova Terra in New Brunswick. He has also worked at The Ryland Inn with Chef Craig Shelton. In October 2008, he opened elements. Relying on the seasons, the inspiration and the bounty of the farm, Chef Anderson continually improvises when creating a menu.

“At elements, we think of our dishes as canvases and paint what feels right, while staying grounded in the essence of the ingredients,” said Chef Anderson. “So, I am looking forward to the competition in New Orleans and being inspired by the diverse, local ingredients to create a new experience.”

Other chefs who participated in the cook-off sponsored by the New Jersey Department of Agriculture included: Christopher Albrecht, Eno Terra and Enoteca, Kingston; Mitchell Altholz, Highlawn Pavilion, West Orange; Michael John Chu, Mehtani Restaurant Group, Morristown; Chris Curado, Chakra Restaurant, Paramus; Kevin Guinta, Plate American Café, Trump Taj Mahal, Atlantic City; Demetrios Haronis, Fin (Tropicana Hotel Casino), Atlantic City; Michael Inferrera, Mia (Caesar’s Hotel and Casino), Atlantic City; J. Geoffrey Johnson, Copper Fish on Broadway, West Cape May; Sofia Karakasidou, Kuzina by Sofia, Cherry Hill; Jack Koumbis, Assembly Steak House and Seafood Grill, Englewood Cliffs; James Laird, Restaurant Serenade, Chatham; Will Mooney, The Brothers Moon Restaurant, Hopewell; Elizabeth Penn, Student Chef, Academy of Culinary Arts, Atlantic-Cape Community College, Mays Landing; David Suscavage, The Foundation Room (Showboat Hotel and Casino), Atlantic City and Kevin Taylor, Los Amigos Restaurant, West Berlin. Second-runner up in the competition was Christopher Albrecht of Eno Terra in Kingston; third runner up was Kevin Guinta of Plate American Cafe at Trump Taj Mahal in Atlantic City and fourth runner up was Kevin Taylor of Los Amigos Restaurant in West Berlin.

The Great American Seafood Cook-off is limited to 20 chefs with the champion being named King or Queen of American Seafood. The cook-off is televised by the Food Network and is part of the Louisiana Foodservice Expo.

“Consumers are demanding local and we are proud to partner with our state’s chefs and restaurants to serve dishes featuring top quality seafood, vegetables, fruits and herbs caught or grown by our New Jersey fishermen or farmers,” said New Jersey Secretary of Agriculture Douglas H. Fisher. “Eating Jersey Seafood provides many health benefits and there is a great variety, with 100 different species of fish and shellfish caught or harvested by local fishermen and fish farmers. We hope all residents will be inspired to cook Jersey Seafood along with Jersey Fresh produce or head to a local restaurant and ask for these local varieties from the Garden State.”

Judging the competition were First Lady Mary Pat Christie; Secretary of Agriculture Douglas H. Fisher; Jennifer Monaco, Club Managers Association of New Jersey; Bill Tillinghast, Vice President, American Culinary Foundation-Northeast Region; Jim Weaver, President, New Jersey Slow Food Movement; Larry Frazer, American Culinary Foundation-Princeton; David Burke, Fromagerie, Rumson and board member of the New Jersey Restaurant Association; Peter Genovese, Star-Ledger “Munch-Mobile” and Ed Coss, Milford Oyster House.

Also on hand was Nicholas Davidson of Gusto Grill in East Brunswick, who created The Garden State of Mine, the winning cocktail of the 2011 New Jersey Restaurant Association’s Mixologist of the year competition.

Sponsors of the Jersey Seafood Challenge include Anheuser Busch, New Jersey Restaurant Association, Garden State Seafood Association, Atlantic Cape Fisheries, Inc., Barney’s Dock, Cape May Foods, Dock Street Seafood, Fisherman’s Dock Co-Op, Inc., Harbor House Seafood, Lund’s Fisheries, Inc., The Lobster House and Viking Village.

New Jersey’s seafood industry positively impacts the Garden State economy in many ways. For instance, in 2008, combined sales from commercial harvesters, seafood processors and dealers, seafood wholesalers and distributors and the retail sector added up to more than $2 billion. The industry also generates more than 40,000 jobs, with 2,000 commercial fishermen, and 1,380 employed by seafood processors/dealers; 4,176 by seafood wholesalers/distributors; and 32,426 by the retail sector.

Home to six major fishing ports, New Jersey fishermen reeled in 161.6 million pounds of seafood in 2009, valued at more than $149 million at all port combined. Four ports rank among the top 15 ports on the Eastern Seaboard – Cape May (3rd), Atlantic City (9th), Barnegat Light (10th) and Point Pleasant (11th). And, Cape May is the fifth largest port in the nation, hauling in 63.9 million pounds of seafood valued at $73.4 million.

New Jersey fishermen land more than 100 varieties of finfish and shellfish. The National Oceanic and Atmospheric Administration (NOAA) ranked the state first in the nation for pounds of shellfish landed in 2009, with $28.3 million pounds valued at $8.1 million. The state also ranked first in the landings of clams or bivalves, with 45.3 million pounds worth $27.5 million. In 2009, New Jersey ranked second in the nation in scallop landings with 14 million pounds valued at $90.1 million.

For more information about New Jersey seafood, visit the Jersey Seafood website at www.jerseyseafood.nj.gov.

PHOTO CAPTION 1: First Lady Mary Pat Christie judges entry in New Jersey Seafood Challenge

PHOTO CAPTION 2: First Lady Mary Pat Christie, Agriculture Secretary Doug Fisher and New Jersey Restaurant Association President Deborah Dowdell gather with entrants of New Jersey Seafood Challenge at Drumthwacket

http://www.nj.gov/governor/news/news/552011/approved/20110630d.html

food safety, fresh seafood, Industry Press Release, seafood, Seafood Company, Seafood Distribution, seafood processsor, seafood products, seafood recipe, seafood recipes, seafood supplier, wholesale seafood suppliers

FDA NEWS RELEASE

For Immediate Release: Apr. 28, 2011
Media Inquiries: Tamara Ward, 301-796-7567, Tamara.Ward@fda.hhs.gov
Consumer Inquiries: 888-INFO-FDA

FDA requests seizure of adulterated breaded seafood at Wisconsin firms
Sun Prairie operation allegedly fails to have required hazard reduction plan

Yesterday, at the request of the U.S. Food and Drug Administration, U.S. Marshals seized breaded seafood products that have been repacked by Fellerson, Inc., a firm that does business as K&S Wholesale Meats, for Soderholm Wholesale Foods, both of Sun Prairie, Wis., because the products are adulterated.

K&S Wholesale Meats allegedly repacked breaded seafood, including shrimp, haddock fillets, pollock fillets, and ocean perch fillets, under Soderholm’s “Seaside” label without having a Hazard Analysis and Critical Control Point (HACCP) plan in place, in violation of the Federal Food, Drug, and Cosmetic Act. The complaint was filed in the U.S. District Court for the Western District of Wisconsin.

HACCP is a science-based system of preventive controls for food safety that commercial seafood processors develop to identify potential food safety hazards and steps to keep them from occurring. The FDA Seafood HACCP program was designed to increase the margin of safety for U.S. consumers and to reduce those illnesses that do occur to the lowest possible levels.

“K&S Wholesale Meats has repeatedly ignored FDA warnings to conduct a hazard analysis and implement a written HACCP plan, in order to prevent adulteration of their breaded seafood,” said Dara A. Corrigan, the FDA’s associate commissioner for regulatory affairs. “By taking this action, the FDA is demonstrating its commitment to protecting the public health from the dangers of adulterated food products.”

The FDA issued a Warning Letter to K&S Wholesale Meats on Jan. 13, 2010, for not having a HACCP plan in place for their breaded seafood products. They responded to the Warning Letter promising corrections. Subsequent inspections in September 2010 and March 2011 revealed that the firm continued to repackage breaded fish without a written HACCP plan.

For more information:

Federal Food Safety Information
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The FDA, an agency within the U.S. Department of Health and Human Services, protects the public health by assuring the safety, effectiveness, and security of human and veterinary drugs, vaccines and other biological products for human use, and medical devices. The agency also is responsible for the safety and security of our nation’s food supply, cosmetics, dietary supplements, products that give off electronic radiation, and for regulating tobacco products.

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fresh seafood, Industry Press Release, seafood

Michelin-starred Chef, Martin Wishart and business partner, acclaimed Head Chef, Paul Tamburrini are set to open a brand new Edinburgh brasserie, The Honours, on 7th July 2011, just in time for the popular Edinburgh Festival in August.

FOR IMMEDIATE RELEASE
PRLog (Press Release) – May 30, 2011 – In a move long-awaited by the Edinburgh restaurant scene and beyond, Martin Wishart has today announced the concept and opening date for his new brasserie in partnership with head chef, Paul Tamburrini. Due to open on Thursday 7 July, the new Edinburgh city centre eatery on North Castle Street will be named The Honours.

The name makes reference to Scottish history, when Sir Walter Scott – who lived with his family at 39 North Castle Street for many years – famously uncovered the Scottish Crown Jewels, hidden within Edinburgh Castle, also known as ‘The Honours of Scotland’.

The name also draws influence from a rare 18th century book, “The Honours of the Table” or “Rules for Behaviour During Meals for the Use of Young People”. In this celebrated volume, the author, Rev Dr John Trusler, advised the youth of the day on correct table etiquette, exclaiming that: “To do the honours of a table gracefully, is one of the out-lines of a well-bred man…”.

Details of the menu are yet to be revealed, but Wishart confirmed that the style of dining will be very much brasserie and not fine dining, with prices to reflect.

Martin Wishart said of the new project: “To date this has to be the most exciting business venture that I have been associated with. Edinburgh is where I am from and I am delighted to be opening a contemporary brasserie in the New Town, in interpretation of the Parisian classic – a restaurant where traditional French cuisine meets the flavours of the Scottish market. The seasonal menu created by my business partner, chef Paul Tamburrini, and myself highlights the quality of fine ingredients served in a casual setting. The front of house will be overseen by Steven Spear, a trusted and long standing senior manager of Martin Wishart Ltd.

”Paul and I have spent a great deal of time researching the ambience, design and style of the restaurant, including visits to successful restaurants around the world we respect and aspire to.”

During their research the team visited restaurants such as Daniel Boulud’s acclaimed New York eateries and Wolfgang Puck’s latest CUT restaurant in Singapore, a visit that prompted the purchase of a Josper Grill, the charcoal burner said to be the ultimate way to cook a steak.

Tamburrini has known Wishart for over 12 years, since meeting in the kitchen of Edinburgh’s Balmoral Hotel in 1998. His extensive experience includes some of the UK’s most renowned one-Michelin Star restaurants such as Marco Pierre White’s L’Escargot Restaurant London, Airds Hotel in Argyll as well as Martin Wishart’s fine dining restaurant in Leith, Edinburgh. Paul has also worked in some of the west of Scotland’s best loved venues – The Turnberry Resort, Ayrshire, Rogano in Glasgow and Cameron House Hotel on Loch Lomond. His most recent role was executive chef at One Devonshire Gardens in Glasgow, relaunching the restaurant in 2006 under the new management of Hotel Du Vin to create a multi-award winning, critically acclaimed fine dining restaurant.

Paul Tamburrini said: “Working with Martin and Steven again is giving me the opportunity to create a menu which draws on the wonderful artisan producers we have been using for many years, and to source and support newly developing suppliers such as St. Bride’s Farm in Strathaven who rear free-range poultry, and share our passion for excellence. Organic vegetables will be purchased from Phantasy Farm in East Lothian and Royal Warrant holders Donald Russell will supply the amazing Scottish beef that features prominently on our Josper grill menu. Our lobsters will come from David Grubb’s fishing boat ‘Gipsy Girl’, based in North Berwick and our scallops and crabs are sourced from the Ethical Seafood Company in Skye.”

Front of house manager Steven Spear has worked at Restaurant Martin Wishart since 2002 and was promoted to maitre’d in 2005. Spear’s restaurant trade experience began at the early age of seven, scrubbing oysters in the kitchen of the family business, The Three Chimney’s on the Isle of Skye.

Steven Spear said: “I was delighted to be invited to head up the front of house team at The Honours. This is a unique chance for me to work closely with Martin and Paul on creating a brand new concept. My team and I will be looking to develop a relaxed, friendly and professional front of house style.

“Along with Jean Christophe, manager at Restaurant Martin Wishart, we have put together a concise but varied wine list. Ultimately we hope to be able to offer the majority of the selection on the list by the glass. We will also be offering a range of classic cocktails made with premium spirits.

We are really looking forward to opening the doors to the Edinburgh dining public. I think this brasserie will be something special.”

Design of The Honours’ interior has been entrusted to Iain Smith Design, who has designed all of Martin Wishart’s venues including Cameron House Hotel on Loch Lomond and the Cook School in Leith. The Honours’ interior will be different from the other venues, with a more relaxed continental feel, no tablecloths and stone flooring throughout. The restaurant will seat 60, with space for nine at the bar and 16 in the lounge.

Ends

Photocaption: Suppliers of fine foods queue up outside Martin Wishart’s new restaurant ‘The Honours’.
(from left to right) Stevie Walker of Campbell Prime Fish, Andy Grant of Donald Russell butchers, Robert Morris of Saint Bride’s farm, Guy Grieves of the Ethical Shellfish Co., Jonny Rutherford of Burnside Farms, Simon Lloyd of Henri’s of Edinburgh, Patricia Stevens of Phantassie Farm and Martin Wishart.

frozen food suppliers, Industry Press Release, Seafood Company

A Notice by the International Trade Administration on 09/12/2011

Summery
On March 4, 2011, the Department of Commerce (“Department”) published the Preliminary Results of the fifth administrative review of the antidumping duty order on certain frozen warmwater shrimp (“shrimp”) from the Socialist Republic of Vietnam (“Vietnam”).1 We gave interested parties an opportunity to comment on the Preliminary Results and, based upon our analysis of the comments and information received, we made changes to the margin calculations for the final results of this review. The final weighted-average margins are listed below in the “Final Results of the Review” section of this notice. The period of review (“POR”) is February 1, 2009, through January 31, 2010.Show citation box

1 See Certain Frozen Warmwater Shrimp From the Socialist Republic of Vietnam: Preliminary Results, Partial Rescission, and Request for Revocation, In Part, of the Fifth Administrative Review, 76 FR 12054 (March 4, 2011) (“Preliminary Results”). read more

Industry Press Release, seafood, seafood article

Chef Thomas Dritsas Named Vice President, Corporate Executive Chef and Bill Martens Named Vice President, Development & Construction for Award-Winning Del Frisco’s Restaurant Group

DALLAS, June 1, 2011 /PRNewswire/ — Mark S. Mednansky, Chief Executive Officer of Del Frisco’s Restaurant Group, is pleased to announce key promotions of two Del Frisco’s team members to newly created executive positions in support of the continued growth of Del Frisco’s Restaurant Group.

Chef Thomas Dritsas has been appointed to the position of Vice President, Corporate Executive Chef, overseeing the day-to-day culinary operations for all Del Frisco’s Double Eagle Steakhouses and Sullivan’s Steakhouses. Bill Martens has been named Vice President, Development & Construction, supervising all aspects of new store development and asset management for Del Frisco’s Double Eagle Steakhouses and Sullivan’s Steakhouses. Both Dritsas and Martens bring years of experience and expertise to their new roles.

“We rely heavily on Chef Thomas to insure that each item on our menus communicates our commitment to excellence,” said Mark S. Mednansky, CEO of Del Frisco’s Restaurant Group. “He continues to impress us and our guests around the country with his talent and creativity and we are very pleased to announce this well-deserved promotion.”

Chef Dritsas, who graduated from the Culinary Institute of America in 1993 with an AOS degree in Culinary Arts, joined Sullivan’s Steakhouse in 1999, where he served as Executive Chef of the Raleigh location. It was not long before the company recognized his talent and hard work, and began utilizing his unique skill set in various projects across the country, including overseeing all new store openings. Since October of 2003, Chef Dritsas has served as corporate executive chef for the Del Frisco’s Restaurant Group, overseeing the day-to-day culinary operations for all Del Frisco’s Double Eagle Steakhouses and Sullivan’s Steakhouses.

Bill Martens has served as Director of Development for the Del Frisco’s Restaurant Group since May 2008, overseeing all facets of new store development and asset management for all dining concepts. His management responsibilities include market planning, site acquisition, construction, property management and lease administration. Martens’ contributions are well illustrated by the most recent Del Frisco’s Double Eagle Steakhouse, Del Frisco’s Boston, which debuted in April 2011. Del Frisco’s Boston opened with much success at the new Liberty Wharf project, steps away from the Seaport World Trade Center, boasting 13,000 square feet of magnificent harbor and downtown views.

“Bill was instrumental in managing the site acquisition for the beautiful new Del Frisco’s Boston,” noted Del Frisco’s CEO Mednansky. “The care he took in finding the perfect waterfront location and then maximizing the impact of the incredible views from that location are just two of the many impressive examples of why he is such a valued asset of our company, and so deserving of this promotion.”

Prior to joining Del Frisco’s Restaurant Group, Martens served as vice president, portfolio management for Lone Star Funds/Hudson Advisors, LLC, where he managed concept development, real estate, construction, and franchising for the restaurant company.

About Del Frisco’s Double Eagle Steak House

No one does steak like Del Frisco’s Double Eagle Steak House. An American culinary institution, Del Frisco’s serves up flawless chef-driven cuisine that’s bold and delicious, an extensive award-winning wine list and a level of service that reminds guests that they’re the boss. Offering prime steak, fresh-off-the-boat seafood and genuine hospitality, Del Frisco’s is an exceptionally charming steak house, unparalleled in any city.

Del Frisco’s Double Eagle Steak House has been recognized nationally and has received the DiRoNA Award for Distinguished Restaurants of North America; Nation’s Restaurant News Fine Dining Hall of Fame; Restaurants and Institutions’ Ivy Award; and the Wine Spectator Best of Award of Excellence for its extensive wine list.

About Sullivan’s Steakhouse

Sullivan’s Steakhouse, founded in 1996, is a gem of a neighborhood restaurant. Known for its cuts of steak, Sullivan’s is equally well-known for its fresh seafood, delectable side dishes, mouth-watering desserts and award-winning wine list. With a vibe that evokes Prohibition-era America, Sullivan’s provides a top venue for a complete night out on the town – with food, drinks, and entertainment under one roof. Each Sullivan’s features live jazz in the bar area nightly, delicious artisan cocktails, wine and food, and select Sullivan’s – currently, Dallas, Houston, and Baton Rouge — offer a unique venue for live bands and dancing called “Ringside at Sullivan’s.”

Sullivan’s Steakhouse is the sister restaurant to the renowned Del Frisco’s Double Eagle Steakhouse – born in New Orleans and raised in Dallas – both owned by Del Frisco’s Restaurant Group of Southlake, Texas. There are 20 Sullivan’s Steakhouses across the country, creating a seamless dining experience for savvy business travelers who regularly entertain away from home. Sullivan’s retains its Texas roots, offering true Southern hospitality at each and every location.

MEDIA CONTACT: Julie Jarratt or Casey Shaughnessy
Glodow Nead Communications
(415) 394-6500 Casey@glodownead.com

SOURCE Del Frisco’s Restaurant Group

boston Seafood, fresh seafood, Industry Press Release

America’s most trusted seafood source for over 30 years is excited to announce a partnership with Aquarium of the Pacific’s Seafood for the Future program. Seafood for the Future will help Anderson Seafoods find suppliers who share a philosophy of sustainability, and provide scientific support and educational materials to assist the company in its efforts.

“Our company’s philosophy is to be at the forefront of preservation and aquaculture efforts to ensure the bounty of our seas for generations to come”

Anaheim, CA (PRWEB) November 30, 2011

We are excited to partner with the Aquarium of the Pacific in the Seafood for the Future program, which will help fulfill our sustainability commitments and educate existing suppliers as well as finding the ones who share our philosophy of sustainability. We strongly believe this will have a real impact in the marketplace, and ultimately in our waters. Creating more demand for seafood from sources that support healthy oceans puts us on course to improving fishing practices around the world. “Seafood for the Future was first impressed with Anderson Seafoods extensive sustainable seafood program and their direct relationships with local fishermen. We admire that they are looking to further improve upon their sustainable sourcing. We look forward to connecting Anderson Seafoods with additional sustainable seafood producers to expand their current sustainable seafood product list through our partnership” said Melissa Carrasquillo, Seafood for the Future Program Manager.

The aquarium’s team will provide Anderson Seafoods with scientific information and educational materials to help the company increase its purchases of sustainably wild-caught and farmed seafood. “Although we have made great progress on our sustainability efforts, the goal is to reach a point where a significant amount of all seafood purchases come from a sustainable source,” said Dennis Anderson, President of Anderson Seafoods. “As a leader in our industry, our company’s philosophy is to be at the forefront of preservation and aquaculture efforts to ensure the bounty of our seas for generations to come.” For a more in-depth analysis on this particular topic, we invite you to visit our sustainability section on our wholesale site: Anderson Seafoods.

About Anderson Seafoods
Anderson Seafoods was established in 1979 with the goal of providing premium seafood products and superior service to valued clients in sustainable and innovative ways. Starting from a small family venture in Orange, California, Anderson Seafoods has evolved into a full-scale, state-of-the-art operation and is recognized as a leading authority in the seafood industry. Anderson Seafoods has established its own network of direct sources for fresh and frozen products from around the world including Mexico, Hawaii, Alaska, Canada, the Pacific Northwest, the East Coast, Asia and South America. With wild caught seafood, the company refrains from doing business with those who engage in illegal, unreported and unregulated methods. All facilities are USDC (United States Department of Commerce) inspected and seafood sources are HACCP approved.
About Seafood for the Future
Seafood for the Future is a nonprofit seafood advisory program dedicated to its mission to promote healthy and responsible seafood choices. The program was founded in 2009 by the Aquarium of the Pacific with a generous grant from the Pacific Life Foundation. The program’s efforts have been acknowledged through partnerships with organizations like the National Oceanic and Atmospheric Administration’s FishWatch and FishChoice. In August, Los Angeles Magazine honored Seafood for the Future with the Earth Changer award. The program promotes transparency in the seafood system by providing a platform for discussion among members of the seafood industry, serving as a conduit of fact-based information on aquaculture and wild capture fisheries to purchasers, restaurants and consumers, and forming partnerships with concerned industry players to have the greatest impact on the seafood supply chain. Consumers can find responsibly sourced seafood at Seafood for the Future’s partner restaurants and retailers. See website for details: seafoodforthefuture.org.

For more information, please contact us at: 1 (855)-654-FISH or, log on to: http://www.ShopAndersonSeafoods.com/ ; http://www.AndersonSeafoods.com/
Media Contact: Melissa Carrasquillo – Aquarium of the Pacific – MCarrasquillo(at)LBAOP(dot)ORG 562-951-5388

fresh seafood, Industry Press Release, sustainable seafood

Published: 10 November, 2011

BUYERS from a number of European countries joined the bidding recently for machinery and processing equipment from the collapsed Grimsby company Superior Seafoods.

The company closed its doors in August when it went into receivership with the loss of 60 jobs. The move shocked many people on the fish docks at the time.

The administrators now handling the affairs of the business ordered the disposal of the firm’s equipment. Everything from the fish processing lines to the office collection of historic trawling industry photographs went under the hammer in the auction at the Scunthorpe, Lincolnshire saleroom of industrial auctioneers CJM Asset Management. The reserve value of the equipment was well over £60,000. The sale also included a number of unusual fishing photographs and drawings which were snapped up by collectors of fishing memorabilia.

Auctioneer Paul Cooper from CJM said: “The sale went very well. There was a lot of interest from the food and seafood industry, with bidders from countries like Holland, Denmark and Finland, but this is not unusual when we have sales of this nature. We also had four telephone bidders.”

Superior supplied fresh and frozen seafood to the major supermarket and public house chains, as well as to wholesale markets, restaurants and shops around the country. The machinery and equipment includes all the equipment normally found in a modern fish-processing factory. There were also conveyors, a skinning machine, wrapping, sealing and weigh-check machines plus a range of stainless steel filleting and preparation tables. The factory on the fish docks remains vacant.

Industry Press Release, seafood, Seafood Company, seafood processsor

More Than 400 Attend Event Focused on Culinary Trends in the Healthcare Industry

ROSEMONT, IL, Nov 10, 2011 (MARKETWIRE via COMTEX) — US Foods today announces that the chef team from New York University (NYU) Medical Center has won the 2011 Healthcare Symposium Culinary Challenge. The culinary challenge was part of a two-day, US Foods customer event focusing on foodservice and culinary trends in the healthcare sector.

The NYU team, which included Executive Catering Chef Istvan Ungi, Director of Culinary Operations Ronald Brandl and Chef de Cuisine Alonso Foster, began with an amuse bouche — a single, bite-sized hors d’oeuvre — made with US Foods’ new Chef’s Line chicken osso buco, Thai red curry chicken stock, dragon fruit and various vegetables and fresh herbs. Their winning entree was made with Rastelli Seafood dry scallops and red snapper served over key lime and citrus risotto.

More than 400 US Foods healthcare customers attended the two-day symposium at Harrah’s Resort in Atlantic City, N.J. The event is a joint effort between the US Foods Metro New York, Allentown and Philadelphia Divisions to help customers learn new techniques and share best practices.

“As a leading food distributor to hospitals, schools, military bases and other kitchens across America, we help drive and promote innovation throughout the industry,” said Chuck Gannon, division president, US Foods Metro New York. “The Healthcare Symposium gives us the opportunity to engage customers and introduce them to innovative new products and menu ideas.”

Celebrity chef Malcolm Mitchell, Harrah’s Chef Brad Smith and Viking Kitchen Chef Elaine Seagrave Anderson judged the culinary challenge competition.

The event also featured presentations on the evolution of food service and culinary trends by US Foods Senior Vice President of Street Sales Mark Eggerding and US Foods Vice President of Healthcare and Education David Bermingham. Holly Emmons, R.D., L.D., M.P.A., food service manager at Union Hospital in Cecil County, Md., and Stuart J. Orefice, dining services director at Princeton University served on a panel discussing how healthcare customers can create their own trends based on their specific needs.

About US Foods With nearly $19 billion in annual revenue, US Foods is the 10th largest private company in America, and a leading foodservice distributor. Many of the entities that make up US Foods were founded in the 19th century, including one that sold provisions to travelers heading west during the 1850s gold rush. The company had used the name U.S. Foodservice since 1993. US Foods offers more than 350,000 national brand products and its own high-quality “exclusive brand” items, ranging from fresh meats and produce to prepared and frozen foods. The company proudly employs approximately 25,000 people in more than 60 locations nationwide, and provides the finest quality food and related products to more than 250,000 customers, including independent and multi-unit restaurants, healthcare and hospitality entities, government and educational institutions. The company is headquartered in Rosemont, Ill., and jointly owned by funds managed by Clayton, Dubilier & Rice Inc. and Kohlberg Kravis Roberts & Co. Discover more at www.usfoods.com .

CONTACT:
Lisa Lecas
Manager, Corporate Communications
847.720.8243
Email Contact

SOURCE: US Foods

http://www2.marketwire.com/mw/emailprcntct?id=C5FBDEA8B2D4AE6C

Industry Press Release, seafood, seafood recipe

Santa Monica Seafood Announces Opening of Phoenix Office

RANCHO DOMINGUEZ, Calif., June 1, 2011 /PRNewswire/ — Santa Monica Seafood announced today that they have opened their new Phoenix, AZ distribution hub and will be providing delivery 4 days a week to the area. The building, located at 5522 W. Roosevelt Street, Ste. 4, Phoenix, AZ 85043, features a 1330 square foot office space and a 3830 foot warehouse space. The building will house sales and customer service offices, two loading docks and refrigerated and frozen storage.

Dave Litle, Santa Monica Seafood’s Senior Vice President of Sales & Marketing, noted, “We are incredibly excited to continue growing our presence in the Phoenix area. With its amazing dining scene and numerous opportunities for growth, having a permanent home here was the logical next step.”

Cindy Duncan has been hired to be Santa Monica Seafood’s Regional Sales Manager for Arizona. Cindy was previously the Manager of City Seafood’s operations in Arizona. Cindy will be based out of the new facility and will be joined by sales, customer service and administrative staff. Litle adds, “We are very excited to welcome Cindy to our team. Her experience in Arizona coupled with her extensive seafood knowledge means a great deal to us and will be key to our success in this market.”

ABOUT SANTA MONICA SEAFOOD

Santa Monica Seafood, a family-owned and operated company for the past 71 years, is the largest specialty wholesale distributor of fresh and frozen seafood in the southwestern U.S. with its corporate offices and processing facility located in Rancho Dominguez, California. Santa Monica Seafood also has two retail stores — in Santa Monica, CA and Costa Mesa, CA — which specialize in seafood and seafood related products. For additional information on Santa Monica Seafood, contact Mary Smith, Marketing Manager at (907) 229-9608.

CONTACT:
Contact person: Mary Smith, Marketing Manager
Company name: Santa Monica Seafood Company
Phone: (907) 229-9608
Fax: (310) 886-1057
Email: mganchoff@yahoo.com
Website: http://www.santamonicaseafood.com

This press release was issued through eReleases(R). For more information, visit eReleases Press Release Distribution at http://www.ereleases.com.

SOURCE Santa Monica Seafood Company

RELATED LINKS

http://www.santamonicaseafood.com

fresh seafood, frozen food suppliers, frozen seafood, Industry Press Release, Seafood Company, Seafood Distribution, seafood processsor, seafood supplier, wholesale seafood suppliers

Delbert partners with Chef Xavier Deshayes of the Ronald Reagan Building to feature sustainable, local seafood

WASHINGTON, June 9, 2011 /PRNewswire-USNewswire/ – The National Aquarium, D.C., along with Chef Xavier Deshayes, Executive Chef for the Ronald Reagan Building and International Trade Center, is excited to welcome Susan Delbert, Executive Chef for the National Press Club, as the guest chef for the Aquarium’s third sustainable seafood dining experience on June 15. The dinner, featuring locally farmed rockfish and blue crab, is the final of three in the Aquarium’s new Fresh Thoughts: Sustainable Dining Series.

(Logo: http://photos.prnewswire.com/prnh/20080917/NPCLOGO)

With this series, the National Aquarium is celebrating sensible and scrumptious seafood choices with the help of renowned Washington, D.C. chefs. Chef Xavier Deshayes is the lead chef for the dining series and is collaborating with guest chefs to offer a variety of compelling dining experiences featuring sustainable seafood.

A graduate of the Culinary Institute of America, one of the world’s most renowned schools for culinary arts, Delbert describes her cooking style as an incorporation of the freshest local ingredients.  Her menus at the National Press Club embody this style and embrace sustainable dining, fitting perfectly with the mission of the Fresh Thoughts: Sustainable Dining Series.

Chefs Deshayes and Delbert have committed themselves to staying up to date on the latest advances in sustainable seafood aquaculture.  Recently, the chefs took a tour of the University of Maryland Biotechnology Institute’s Center of Marine Biotechnology (COMB with Dr. Yoni Zohar, Director of COMB).  At the site, they were able to get a unique look at the latest advances in aquaculture.  The chefs explored the innovative methods that COMB employs to make seafood, such as the blue crabs and rockfish featured in the upcoming dinner, even more sustainable.

The National Aquarium’s Fresh Thoughts: Sustainable Seafood Dining Series not only offers a delicious evening out; it’s also a great way for people to learn more about sustainable seafood practices and how to make informed choices when purchasing seafood. Guests will enjoy a cocktail reception, followed by a three-course seated gourmet meal, paired with perfectly matched wine, all in the tranquil atmosphere of the Aquarium after-hours. Throughout the evening, the chefs will engage guests in conversations about food choices and share their experiences with sustainable food practices.

Fresh Thoughts: Sustainable Seafood Dinner

Join guest chefs, Susan Delbert and Xavier Deshayes, for a gourmet meal to remember, featuring sustainable seafood. Enjoy a cocktail reception and after-hours tranquility in the Aquarium, and participate in a Q&A about sustainable seafood with the guest chefs.

Wednesday, June 15: 6 – 9 p.m.

Featured entree:  Line caught rockfish

Cost: $79 members; $89 non-members

Reservations required.

Event details can be found at nationalaquarium.org or by calling 202-789-2782

www.nationalaquarium.org

SOURCE National Press Club

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