Team Springline just wrapped up an wonderful week in New York City. We had a two-fold reason for our trip, both of them delicious!
On Wednesday, April 6 we were honored to join other Alaska seafood lovers at the James Beard House for the Great Alaska Seafood Celebration. Chefs Laura Cole and Beau Schooler treated us to a multi-course meal that highlighted the bounty of Alaska. And not just seafood! We noshed on other ingredients from the 49th state including reindeer, pork and spruce tips.
You can check out the entire menu here, but take our word for it - amazing!
We also enjoyed several food-focused days at the 2016 Chef’s Collaborative Summit which brought together food-focused people (not just chefs) from around the country to a 4-day event to talk food and economics. We learned a lot about one of the hot topics in restaurant business these days - tipping. Seems like we’ll be seeing a real change in how restaurants approach paying servers and making sure that back-of-the house workers are getting their fair share of the bill. It’s not going to be an easy transition.
We heard from speakers on a variety of topics including mental health in the kitchen (for more on that topic, check out this website Chefs with Issues: ), an inspirational take on aquaculture from Barton Seaver, the ups and downs of investing in food-based businesses and more. Our evenings were, no surprise, filled with more delicious food!
The eating highlight of the Summit took place on Monday night where we were treated to half a dozen amazing chefs working wonders with a variety of west coast groundfish (including ling cod, rockfish, sole and other underutilized (but sustainably harvested) fish. Sponsored by the Environmental Defense Fund, the party was a kick-off for their Eat these Fish campaign which you can learn more about here. Best dish of the night? My vote went to Ling Cod Head Cheese!
We’re just about sold out of our 2015 harvest, great news as we start to gear up for a new season! We’re looking forward to fishing some spring kings before the summer kicks off, we’ll let you know as soon as we plan our first trip.
On Wednesday, April 6 we were honored to join other Alaska seafood lovers at the James Beard House for the Great Alaska Seafood Celebration. Chefs Laura Cole and Beau Schooler treated us to a multi-course meal that highlighted the bounty of Alaska. And not just seafood! We noshed on other ingredients from the 49th state including reindeer, pork and spruce tips.
You can check out the entire menu here, but take our word for it - amazing!
We also enjoyed several food-focused days at the 2016 Chef’s Collaborative Summit which brought together food-focused people (not just chefs) from around the country to a 4-day event to talk food and economics. We learned a lot about one of the hot topics in restaurant business these days - tipping. Seems like we’ll be seeing a real change in how restaurants approach paying servers and making sure that back-of-the house workers are getting their fair share of the bill. It’s not going to be an easy transition.
We heard from speakers on a variety of topics including mental health in the kitchen (for more on that topic, check out this website Chefs with Issues: ), an inspirational take on aquaculture from Barton Seaver, the ups and downs of investing in food-based businesses and more. Our evenings were, no surprise, filled with more delicious food!
The eating highlight of the Summit took place on Monday night where we were treated to half a dozen amazing chefs working wonders with a variety of west coast groundfish (including ling cod, rockfish, sole and other underutilized (but sustainably harvested) fish. Sponsored by the Environmental Defense Fund, the party was a kick-off for their Eat these Fish campaign which you can learn more about here. Best dish of the night? My vote went to Ling Cod Head Cheese!
We’re just about sold out of our 2015 harvest, great news as we start to gear up for a new season! We’re looking forward to fishing some spring kings before the summer kicks off, we’ll let you know as soon as we plan our first trip.
RSS Feed