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FOODSERVICE FLASH ~ All the latest news about Alaska Seafood
September 2003
Industry Bite:
Did you know that almost 60 percent of informed consumers say they would
be much more likely to buy Alaska Salmon over farmed-raised
if they had a choice?
(Source: TRD Frameworks, 2002)
THIS MONTH'S STORIES IN BRIEF:
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** Waitstaff Selling Tips for Wild Alaska Salmon
** Here's a Peek at What's Coming to PBS: Chef's A 'Field
Visits Alaska
** Featured Restaurant: Gastronomy
** Steak & Ale Serves Alaska Rock Sole on Menu
** Species Focus: Alaska Spot Prawns
** This Month's Recipe: "Grilled Alaska Spot
Prawns Ceviche Cocktail " by Chef Rick Bayless
** Send Us Your Ideas or Requests
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Stories:
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Waitstaff Selling Tips for Wild Alaska Salmon
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Today's consumers have become more knowledgeable about the health benefits
of various foods, including seafood. In fact, 2002 research results
obtained by TRD Frameworks said that consumers cite specific health
benefits of foods such as Omega-3s, which can be found in wild Alaska
Salmon. Seeing as your customers are eating more salmon than they ever
have, here are some additional tips about seafood that your waitstaff
can share with your customers:
- Alaska is the only State whose constitution mandates that all seafood
must be sustainable, ensuring seafood for the future and economic
well-being for fishing families.
- No Alaska Salmon are endangered or threatened.
- Alaska Salmon get their great flavor because they swim freely along
Alaska's rugged 34,000-mile coastline while feeding on the sea's natural
foods.
- Leading conservation organizations recommend Wild Alaska Salmon
as an ecologically sound seafood choice.
Here's a Peek At What's Coming to PBS: Chef's A 'Field
Visits Alaska
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From float planes to water taxis, the production crew for a new PBS
Series called Chef's A 'Field spent one week in Alaska this past July
to film some of the best kept secrets about Alaska's waters. The upcoming
episode will show the vital relationship between top Chef Matt Littledog
of Simon & Seaforts and his seafood resources. If you don't already
know, Simon & Seaforts is one of the best and busiest restaurants
in Anchorage, AK.
Click here to see the crew in filming action and get a glimpse of what's
to come from this high-definition television series. http://www.alaskaseafood.org/foodservice/enews_0903_pbs.htm
Featured Restaurant: Gastronomy, Salt Lake
City, UT
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Serving close to 3,000 pounds of fresh seafood daily, Gastronomy Restaurants
in Salt Lake City have certainly transformed the menu offerings of this
landlocked state and lived up to the name Gastronomy, which means "the
art of good eating."
There was a time when Salt Lake City restaurants were only able to
menu frozen halibut. However that's changed and today, five of Gastronomy's
nine restaurants specialize in seafood and pride themselves on serving
primarily "wild and fresh" seafood, making Alaska Seafood
a natural fit.
Earlier this month, the company held one of its yearly media events.
This year's themed event was titled, "Fresh From Alaska."
With more than 30 media outlets present, three Gastronomy chefs prepared
a three-course seafood luncheon while Alaska Seafood Marketing Institute
(ASMI) expert and fisherman, Randy Rice, gave a presentation about seafood
sustainability practices and Alaska's harvesting methods. A general
overview about the various seafood species found in Alaska's cold, clean
waters was also given.
The delectable dishes served include Alaska King Crab Cocktail, created
by Chef Scott Loring of the Market Street Grill & Oyster Bar/Cottonwood,
Poached Alaska Salmon Salad with Feta by Chef Ty Fredrickson of the
Market Street Broiler, and Alaska Halibut Oscar, prepared by Chef Todd
Hicks of the Market Street Grill & Oyster Bar/Downtown. Click here
to try these tasty seafood recipes:
http://www.alaskaseafood.org/foodservice/enews_0903_gastronomy.htm
.
"We've always served Alaska Seafood because of its quality, but
it wasn't until this year that we worked with ASMI. Had we known about
the educational and promotional assistance they provide, we would have
partnered with them years ago," said Mary Anne Farrier, Gastronomy's
Director of Marketing.
Celebrating 25 years in business, Gastronomy, Inc. owns and operates
nine restaurants and clubs in Salt Lake City, including Baci Trattoria,
Cafe Pierpont, Club Baci (a private club for members), Market Street
Broiler, Market Street Grill/Cottonwood & Downtown, Market Street
Oyster Bar/Cottonwood & Downtown (private clubs for members), and
the New Yorker (a private club for members). The company employs more
than 750 people and serves more than two million guests annually. For
more information, please log onto: http://www.gastronomyinc.com
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Steak & Ale Serves Alaska Rock Sole on Menu
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On August 12, 2003, 66 Steak and Ale restaurants added five new permanent
menu items, including "Alaska Rock Sole with Shrimp."
Recent research results alerted the chain that they needed to broaden
their appeal, especially to women, which included adding a great-tasting
fish to their menu. According to Sean Bertin, Senior Manager of Marketing
for Steak and Ale Restaurants, "The delicate mild flavor and tender
texture found in Alaska Rock Sole complements our existing menu. The
quality and versatility of this deepwater fish paired with the marketing
support we received from the Alaska Seafood Marketing Institute to promote
this new entrée, made the decision to add Alaska Seafood easy."
Available year round, Alaska Rock Sole is a deepwater flatfish that
is also referred to as flounder. There are five species of sole that
are harvested in Alaska, including Dover, Rex, Flathead, Yellowfin and
Rock. Alaska Rock Sole is known for its delicate mild flavor and tender
texture. The average weight is one to two pounds.
Species Focus: Alaska Spot Prawns
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From now through January, foodservice operators can buy fresh Alaska
Spot Prawns. These cold-water shrimp are members of the Pandalid Family
and they are known for their firm texture and sweet yet delicate flavor.
With less than one million pounds of shrimp harvested each year, they
are yet another Alaska species that are managed for sustainable yield.
The majority of Alaska Spot Prawns are harvested in one of 19 district
pot shrimp fishing areas located throughout Southeast Alaska. They are
the largest of the cold-water species, growing up to nine inches and
offering an average of 21/30 count per pound. High quality, sizeable
jumbo spot prawns in the 10 count range are also available.
This Month's Recipe by Chef Rick Bayless:
"Grilled Alaska Spot Prawns Ceviche Cocktail"
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Suited for a variety of menu applications, log onto the below link to
check out this Alaska Spot Prawn appetizer created by Chef Rick Bayless:
http://www.alaskaseafood.org/foodservice_recipes/recipe_detail.asp?RecipeID=98.
Send Us Your Ideas, Recipes or Requests
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Is there some specific information that you'd like to see in this newsletter?
Then drop us an e-mail and let us know at: foodservice@alaskaseafood.org
We'll do our best to fulfill your requests.
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