{"id":3079,"date":"2011-10-25T12:06:43","date_gmt":"2011-10-25T16:06:43","guid":{"rendered":"http:\/\/blogs.edf.org\/edfish\/?p=3079"},"modified":"2012-04-25T11:52:29","modified_gmt":"2012-04-25T15:52:29","slug":"head-to-tailfin","status":"publish","type":"post","link":"https:\/\/blogs.edf.org\/edfish\/2011\/10\/25\/head-to-tailfin\/","title":{"rendered":"Head to Tailfin: Sustainable, Locally-caught Seafood"},"content":{"rendered":"

Recently, I had the pleasure of joining the \u201cHead to Tailfin\u201d dinner organized by Slow Food Boston<\/a> at Boston\u2019s 606 Congress<\/a> restaurant.\u00a0 The seven-course menu paired original seafood creations crafted by Executive Chef Rich Garcia, a former chef in the U.S. Marine Corps who has been featured in the culinary magazine Star Chefs<\/a>, with Spanish wines selected by sommelier Jack Guinan.\u00a0 And, wow, was the meal something special!<\/p>\n

Chef Garcia\u2019s aim was to show how the whole animal can be used, from the head all the way to the tailfin.\u00a0 Consistent with the slow food philosophy, Rich used locally caught seafood, with one exception: The fifth course featured shrimp from the Gulf of Mexico as a show of support for the region\u2019s seafood industry recovering from the detrimental ecological and public perception effects of the Deepwater Horizon blowout.<\/p>\n

Among the dishes of New England origin, my favorite was a toss-up between deep-fried cod tongue and cheeks, and sous vide long fin squid with Hill Farms pork belly.\u00a0 The cod was caught under the sector management system implemented in the New England groundfish fishery last year, one of the newest catch share systems in the nation.\u00a0 The squid was caught by the same fishermen who created and operate Rhode Island\u2019s fluke sector out of Point Judith<\/a>.\u00a0 Diners were able to learn which captain caught their squid, and where and when it was caught, using QR codes provided during the meal as part of the new \u201cTrace and Trust<\/a>\u201d program.\u00a0\u00a0<\/p>\n

It was not the first meal brought to life by Chef Rich that I\u2019d enjoyed, and it certainly won\u2019t be the last!\u00a0 Rich is committed to preparing sustainable, locally caught seafood, and I urge anyone to sample his fare when your travels take you to Boston.<\/p>\n","protected":false},"excerpt":{"rendered":"

Recently, I had the pleasure of joining the \u201cHead to Tailfin\u201d dinner organized by Slow Food Boston at Boston\u2019s 606 Congress restaurant. The seven-course menu paired original seafood creations crafted by Executive Chef Rich Garcia, a former chef in the U.S. Marine Corps who has been featured in the culinary magazine Star Chefs, with Spanish wines selected by sommelier Jack Guinan. And, wow, was the meal something special!<\/p>\n

Read the full post »<\/a><\/p>\n","protected":false},"author":1993,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[172,378],"tags":[6,72530,72532,537,5212],"coauthors":[],"class_list":["post-3079","post","type-post","status-publish","format-standard","hentry","category-new-england","category-seafood","tag-boston","tag-new-england","tag-seafood","tag-sectors","tag-slow-food"],"acf":[],"yoast_head":"\nHead to Tailfin: Sustainable, Locally-caught Seafood - EDFish<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.edf.org\/edfish\/2011\/10\/25\/head-to-tailfin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Head to Tailfin: Sustainable, Locally-caught Seafood - EDFish\" \/>\n<meta property=\"og:description\" content=\"Recently, I had the pleasure of joining the \u201cHead to Tailfin\u201d dinner organized by Slow Food Boston at Boston\u2019s 606 Congress restaurant. 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