“We don’t preach that
people should eat wild or
farmed fish. Instead, we
provide both and let people
vote with their dollars.”
6 President’s Message
8 Front Burner
50 At the Bar
54 News Bites
58 Cook. Craft. Create.
ACF National Convention
66 Hot Products
ON THE COVER: Crispy pig’s head
candy bar with merlot pickled red
cabbage at Eden Hill, Seattle.
COVER PHOTO: Kevin Zansler
David Seigal, Aquaculture, p. 22
12 Go with the Flow
The tasting menu—choreographed down to the last bite.
16 Helpings from History
Some of the oldest restaurants in America are still going strong.
Farmed fish on the menu? Educating diners is key.
26 What’s for Dinner?
It might be what your local supermarket chef has on the menu.
30 Haute Dog
The basic frank works for the ballpark, but chef-driven
restaurants turn hot dogs gourmet.
35 Good Fit
The right salad dressing can serenade your greens.
38 Mainland Poke
Poke continues to grow market share as the next big
42 Game On
Chefs add alternative red meat to the menu.
46 On a Roll
The ever-popular strudel, sweet or savory, can benefit chefs
who add it to their repertoires.
Rabbit with curry and coconut rice