What's New
Sustainable seafood: The Monterey Bay Aquarium has done a lot to increase the awareness of sustainable seafood in this country, but it's still up to each person how they go about following their charts. Does sustainability have any influence on your buying? Do you work with any fishmongers who have increased their sustainable seafood inventory? And what's coming/will be coming through your kitchens that is sustainable?
We only serve sustainable seafood at Province. It is important to know where our sefood comes from and how it is raised or caught. Many watch lists sometimes blanket thigs such as saying any imported shrimp is not good but we work with Laughing Bird Farms from Belize which has great sustainable shrimp. We also use Tasmanian Salmon which is immpeccably farmed. We have used farm raised Cobia which is an amazing product as well. It ius important to know each individual area that our fish comes from. Locally we have used some beautiful Farm Raised Trout from Rushing Waters Farms which I had the opportunity to visit. They do an amazing job with thier product and farm. The good local fishmongers are in touch with where their products are from these days because they know that is paramount to chefs.
Prairie Grass Cafe is a partner in the Right Bite Program that is part of the Shedd Aquariums program to educate the public on what to seafood to eat that is sustainable.
Both of our fish purveyors are partners with Shedd Aquarium. Seafood Merchants and Plitt.
We also buy from Sea2Table direct from fishermen that are committed to sustainability.
It's important to know where your fish is coming from and how it is being harvested. I feel the public is very aware and wants to be educated about choices that are sustainable.
One message message that is "out there" right now is to offer fish that is not as common but still delicious to take the pressure off the more popular fish that is in demand.
Sustainability has EVERYTHING to do with my buying! Everyone is very concerned about the health of the Gulf of Mexico right now with the one going oil trauma. We work with numerous fish purveyors all over the country to bring in the freshest products from the globe. Right now we are featuring Wild Alaskan Halibut, Great Lakes Whitefish from Purdy Family, Hand harvested Barnegat Light Sea Scallops from off the coast of NJ and of course Chesapeake Bay Soft Shell Crabs...coming up...the highly anticipated Copper River Sockeye Salmon season from Alaska.
Executive Chef
The Bristol
Chicago, IL
We make a very concious effort to buy sustainable seafood. Over the past few weeks alone we have served Irish Sea Trout, Rushing Waters Trout, and Hiramasa just to name a few. I have a very close relationship with my fish mongers and they take very good care of me looking for the highest quality sustainable fish.
Share this entry