Seattle Fish Company is entering the final stage of our search for a winning dish to be prominently displayed on the side of one of our new trucks. The Seattle Fish Truck Graphic Contest generated 140 entries from chefs, restaurants and retailers in the Rocky Mountain Region. These tantalizing entries were featured on the Seattle Fish Company Facebook Page and spurred hundreds of “Likes” throughout the photo album, helping us identify 22 finalists. The next step is to finalize the winner(s) via a panel of judges that include Lori Midson, Cafe Society Editor of Westword; Christopher Cina, Executive Chef of Ghost Plate & Tap; Mark DeNittis of Il Mondo Vecchio; and Jon Emanuel, Executive Chef of Project Angel Heart. The winning image will be professionally photographed and featured on one of Seattle Fish Company’s brand new distribution trucks.
Judging is set to take place the week of December 12. Make sure to visit the Seattle Fish Company Facebook Page to view the top 21 entries and congratulations to our finalists:
Andy Floyd—Kitchen Table
Chuck James—1515 Restaurant
Daniel Asher—Root Down/Linger
Jensen Davis Cummings—Row 14 & Wine Bar
Jorge Ramirez—Venice Ristorante
Josh Hall—Le Petit Paris
Kelly Liken—Restaurant Kelly Liken
Kevin McCombs—Ski Tip Lodge
Sergio Romero—Le Grande Bistro & Oyster Bar
Mick Rosacci—Tony’s Market
Richard Bailey—Taste 5 and CoCo Bar
Thanawat Bates—Brown Palace
William Wahl—Indulge French Bistro
David Cuntz – Mahogany Grille at the Strater Hotel
Select runners-up will also be utilized for a culinary collage of inspired seafood dishes, also to be featured on one of Seattle Fish Company’s new distribution trucks. Staying true to the company’s commitment to sustainability, the new distribution vehicles are equipped with the latest in environmentally friendly features including greatly increased fuel efficiency, stand-by refers that consume less fuel, highly insulated cargo boxes, and emissions controls that actually discharge exhaust that is cleaner than the air coming in.
If you have any questions about the chef contest, please feel free to contact Derek Figueroa at Derek@seattlefish.com or your sales associate.
Chef Alejandro German didn’t set out for a career in the culinary arts, but fate intervened at the young age of 17. In 1999, after suffering an injury that barred him from playing baseball in high school, Alejandro took a job as a dishwasher at Pastiche Modern Eatery in his hometown of Tucson, Arizona. A self-starter, Alejandro observed the inner-workings of a kitchen, studying the chefs, line cooks and day-to-day operations. This attention to detail paid off when one day a staff member didn’t show up and a call came in asking if he could step in on the line. Over the next 5.5 years at Pastiche, Alejandro would work his way up to lead line chef, laying the groundwork for a career as a chef.
Alejandro moved on from Pastiche Modern Eatery to work for Fox Restaurant Concepts where he spent five years working at North in Tucson, AZ, and eventually moving to Denver’s North in Cherry Creek and Bloom in Broomfield. In his five years at Fox, he evolved his culinary skills under Chef Clint Woods, corporate chef at Fox Restaurant Concepts, working as a line cook, sous chef and eventually, executive chef.
In 2009 Alejandro took on the role of executive chef for the Frank Bonanno restaurant Osterio Marco in Denver’s Larimer Square. Today, Alejandro works to bring clean, approachable Italian flavors to customers.
When he’s not in the kitchen, Alejandro still enjoys getting out on the field, playing softball and baseball as well as bowling and walking his dog.
“I have been working with Seattle Fish Company since coming to Denver nearly eight years ago. My favorite products to work with are halibut and scallops because they are very adaptable. Seattle Fish Company is my go-to source for these and all seafood products, as I can count on them to provide only the highest quality seafood.”—Chef Alejandro German, Executive Chef of Osterio Marco
Monterey Bay Aquarium recently released new recommendations for Philippine Octopus; Hawaiian Grouper, Pink Snapper and Red Snapper; and Florida Pompano. Ratings were determined based on five factors: inherent vulnerability, bycatch, stock status, habitat and ecosystem impacts and management effectiveness.
Wild, diver-caught, hand-caught, jig
Wild, hook and line, cast nets, seine nets, gillnets
Snapper (Pink, Red, Ruby), Hawaii
If you are interested in including Monterey Bay rankings on your invoices, please contact your Seattle Fish Compnay sales representative.