Casting An Eye On Chefs
Stonington CT– When it comes to seafood, there’s nothing fresher than the fish, clams and lobsters caught in Connecticut.That was the simple message local fishermen and state officials had for 35 chefs and food-industry professionals from across the state who spent four hours at the Town Dock Wednesday learning about Connecticut’s seafood industry.
The visitors learned how the fishermen catch lobsters and fish, and they toured a scallop boat to see how the shellfish are flash-frozen on board. They watched workers at Gambardella Seafood sort, process and pack fish for shipping, and they listened to a shellfisherman describe the steps taken to ensure the state’s clams and oysters are of the highest quality.
When it was over, they watched three chefs — including the celebrated author and television personality Jacques Pepin of Madison — turn locally caught scallops, clams and flounder into ceviche, chowder and appetizers. More………
