New Rules – February 21, 2016

NOAA announced a new set of seafood traceability rules in a bid to eliminate illegal fishing imports to the United States. “Traceability is a key tool for combating illicit activities that threaten valuable natural resources, increase global food security risk and disadvantage law-abiding fishermen and seafood producers,” said NOAA administrator Kathryn D. Sullivan. The system will collect data on the full chain of custody of fish and fish products to verify the legality of all seafood imports.

Also this week Congress passed a bill including a provision that would ban imports of fish caught by slaves in Southeast Asia. An expose by The Associated Press last year found Thai companies ship seafood to the US that was caught and processed by trapped and enslaved workers. AP tracked fish and shrimp from people locked in cages and factories to supply chains of top retailers and restaurants.

With over 90% of all seafood consumed in the US imported, Sea to Table thinks this is long overdue progress in the right direction. For American consumers and fisheries, these are two very positive steps.

Grenadier, landing at Moss Landing, CA, an ugly, underloved, abundant, affordable, and delicious Pacific fish

 

New Bedford sea scallop and spaghetti, walnut, bottarga, feta, and dill served by Chef Lonnie Zeller at Vinoteca in Washington, DC

2016 James Beard Foundation Restaurant and Chef Award Semifinalists were announced this week. We are very proud that so many of our friends were honored, and here is a big shout out to them:

BEST NEW RESTAURANT
Launderette, Austin, TX
Morcilla, Pittsburgh, PA
Wildair, NYC

OUTSTANDING CHEF
Tyson Cole, Uchi, Austin, TX
Jennifer Jasinski, Rioja, Denver, CO
Tory Miller, L’Etoile, Madison, WI
Marc Vetri, Vetri, Philadelphia, PA

OUTSTANDING RESTAURANT
Craft, NYC
Fork, Philadelphia, PA
Frasca Food & Wine, Boulder, CO
Jaleo, Washington, D.C

OUTSTANDING RESTAURANTEUR
Benjamin and Max Goldberg, Strategic Hospitality, Nashville, TN (The Catbird Seat, Pinewood Social, The Patterson House, and others)
Stephen Starr, Starr Restaurants, Philadelphia, PA (Serpico, The Dandelion, Talula’s Garden, and others)
Andrew Tarlow, Brooklyn, NY (Diner, Marlow & Sons, Reynard, and others)
Tracy Vaught, Houston, TX (Hugo’s, Caracol, Backstreet Café)

OUTSTANDING WINE PROGRAM
Empire State South, Atlanta, GA
Momofuku Ko, NYC
Press, St. Helena, CA

RISING STAR CHEF OF THE YEAR
Alex Bois, High Street on Market, Philadelphia, PA
Grae Nonas, Olamaie, Austin, TX
José Ramírez-Ruiz, Semilla, Brooklyn, NY
Daniela Soto-Innes, Cosme, NYC

BEST CHEF: GREAT LAKES
Eric Heath, Cleveland-Heath, Edwardsville, IL
Andy Hollyday, Selden Standard, Detroit, MI

BEST CHEF: MID-ATLANTIC
Tarver King, The Restaurant at Patowmack Farm, Lovettsville, VA
Eli Kulp, Fork, Philadelphia, PA
Justin Severino, Cure, Pittsburgh, PA

BEST CHEF: MIDWEST
Paul Berglund, The Bachelor Farmer, Minneapolis, MN
Jim Christiansen, Heyday, Minneapolis, MN
Jonathan Hunter, Forequarter, Madison, WI
Francesco Mangano, Osteria Papavero, Madison, WI
Kevin Nashan, Sidney Street Café, St. Louis, MO

BEST CHEF: NYC
Mario Carbone and Rich Torrisi, Carbone
Ignacio Mattos, Estela
George Mendes, Aldea
Carlo Mirarchi, Blanca
Alex Raij and Eder Montero, Txikito
Alex Stupak, Empellón Cocina

BEST CHEF: SOUTHEAST
Erik Niel, Easy Bistro, Chattanooga, TN

BEST CHEF: NORTHEAST
Eric Gabrynowicz, Restaurant North, Armonk, NY
Zak Pelaccio, Fish & Game, Hudson, NY

BEST CHEF: SOUTHWEST
Hugo Ortega, Caracol, Houston, TX
Steven Redzikowski, Acorn, Denver, CO
Seth Siegel-Gardner and Terrence Gallivan, The Pass, Houston, TX
Jennifer James, Jennifer James 101, Albuquerque, NM
Jonathan Perno, La Merienda at Los Poblanos, Los Ranchos de Albuquerque, NM

BEST CHEF: WEST
Travis Lett, Gjelina, Venice, CA
Rick Moonen, RM Seafood, Las Vegas, NV

In the spirit of celebration, we offer two videos: a dog and his catch, and a happy Alaska fisherman.

All the best,

from the Dimin Family and the Sea to Table team

Leave a Reply