Chef of The Month

Chef Jim Butchart & Chef Matt Zubrod: The Two Great Culinarians Behind Aspen Ski Co.

I’ve always been a food lover. For me, it’s about the experiences that food can help us cultivate, whether it’s a big holiday meal shared with family, a quiet dinner at home or an evening out, sitting solo at the counter chatting with the chef as he or she prepares dishes for hungry restaurant-goers. Knowing that, it should come as no surprise that one of my favorite things about working at Seattle Fish Company involves building relationships and getting to know our talented customers in Colorado, Kansas City and beyond.

I’m humbled and impressed by their passion, creativity and incredible work ethic. Designing a menu, sourcing the best ingredients, training a staff and being a leader in the kitchen is no easy task, and that’s only part of what they do. Seattle Fish Company is lucky enough to get to work closely with these men and women every day, and we want to give you the opportunity to get to know them, too — which is why we’re excited to announce our new Chef of The Month series.

This month, we’d like to introduce you to Chef Jim Butchart and Chef Matt Zubrod of Aspen Skiing Company. Aspen Ski Co. and Seattle Fish Company share many of the same values, including a passion for sustainability, the use of local, high-quality ingredients and preserving our food sources for future generations. Let’s get to it.

Meet Chef Jim Butchart, Culinary Director of Aspen Skiing Company’s Mountain Division.

Jim Butchart, Culinary Director, Mountain Dining

Jim Butchart is the Culinary Director of Aspen Skiing Company’s Mountain Division, where he oversees the ten company-operated eateries on Aspen Snowmass’s four mountains. In that role, he has ushered in a new era of on-mountain dining with an industry-leading focus on local and sustainable meat and produce.

When he began his tenure in 2010, he spearheaded a quest to bring local grassfed beef to all of the local mountain restaurants. This was an extension of a program begun at the restaurants of The Little Nell, an Aspen Skiing Company-owned hotel. “We decided to quickly expand to ten restaurants, and it was a big undertaking,” says Butchart. “We took a big hit to the bottom line to make it happen, but the ownership was convinced that this was important, and they’ve stood behind it.”

Burgers were just the beginning. Now, even the hotdogs are made from grassfed beef, and it hasn’t stopped there. Local organic produce is featured whenever possible (it’s surprisingly possible, even in winter), and salmon, while not local, is source-verified. Beyond the plate, the restaurants have made a commitment to cutting down on single-use items in and out of the kitchen, and making sure disposables are compostable — all while expanding the restaurants’ composting capabilities.

The 2018/19 ski season has expanded the program to include another important menu item: “Every chicken, from the tenders all the way to whole rotisserie birds, will be all-natural,” says Butchart. “Kids don’t notice, but this is about making impactful decisions throughout the whole mountain restaurant system.” Next, he says, he’ll be working to leverage partnerships with soda and coffee vendors, pressuring them to use more environmentally sound practices.

Maine lobster with sunchokes, maitake and Sauce Américaine at element 47 at The Little Nell. Chris Council and Emily Chaplin photo.

Butchart began his career in the French tradition, and developed his signature style through stints at Mark Miller’s Coyote Café in Santa Fe, and four years in Savannah at the Sapphire Grill, The Chatham Club, and The Ford Plantation. In 2003, Butchart was appointed the opening Executive Chef for The Greenbrier Sporting Club in White Sulphur Springs, WV. Soon after, he became the company’s Corporate Chef, overseeing culinary operations in the Turks and Caicos, British West Indies, and Jackson Hole. He was lured to Aspen in 2008 to helm the relaunch of The Little Nell’s Ajax Tavern, and to run The Little Nell’s summer banquet program.

Meet Chef Matt Zubrod, Executive Chef at The Little Nell.

Chef Matt Zubrod, Executive Chef, The Little Nell

Chef Zubrod joined The Little Nell, a luxury five-star hotel property in Aspen, in April 2015 as Executive Chef, overseeing all culinary operations for the hotel’s restaurants, banquets and in-room dining.

Matt began his career with Ritz-Carlton, initially working in Aspen, Naples and Boston before moving on to the historic Hotel del Coronado in San Diego as Executive Sous-Chef. In 1999, he took over The Vail Cascade Resort as Executive Chef and opened The Ritz-Carlton, Aspen Highlands as Executive Chef in 2001. As a departure from the corporate world, he branched out into the independent restaurant scene to open Dish Aspen as Executive Chef and Managing Partner.

The Little Nell is Aspen’s only Five-Star, Five-Diamond, ski-in/ski-out hotel. Image credit: Shawn O’Connor photo.

He next moved to Hawaii where he opened Monette’s at Mauna Kea Resort, which he ran for several years. A short stopover in California at Rancho Valencia Resort & Spa brought Matt, his wife, Denise, and their children, Bode and Finn, back to the mainland. In 2013, they returned to Aspen where he served as Executive Chef at BB’s Kitchen until joining The Little Nell. He also has a daughter, Christine, who resides in Ohio.

Salmon Nicoise with fingerling potatoes, anchovy and tomato confit at Ajax Tavern at The Little Nell. Image credit: Chris Council and Emily Chaplin photo

“Matt’s style of Colorado Contemporary Cuisine encompasses a variety of flavors informed by Alpine and coastal influences from his time working in the Rocky Mountains and by the Pacific Ocean,” said The Little Nell’s Managing Director, Simon Chen. “As Executive Chef at The Nell, he promotes our farm-to-table cuisine, incorporating regional and seasonal products and a commitment to approachable yet memorable dining experiences.”

The hotel’s signature restaurant, element 47, has been recognized by the James Beard Foundation, nominated several times for Outstanding Wine Program.

About Aspen Skiing Company

Aspen Skiing Company is located in Aspen, Colorado. We are a values-driven company, owned and operated by people who share a common appreciation and respect for the pristine environment in which we live and fully embrace the Aspen Idea centered around the renewal of Mind, Body, and Spirit.

We respect and nurture the delicate balance between “resort” and “community” that makes us unique. The combination of our values-based company with unparalleled mountain sports, community, history, culture and environment gives us a unique market niche.

Learn more at www.aspensnowmass.com

About The Little Nell
Cosmopolitan yet intimate, contemporary yet timeless, The Little Nell invites guests to experience Aspen’s only Forbes Five-Star, AAA Five-Diamond, ski-in/ski-out hotel – a Relais & Châteaux resort. For more information and for reservations, please call 888.The.Nell (888.843.6355) or visit www.thelittlenell.com

Seattle Fish Company is proud to offer hundreds of vendors and products in our portfolio in order to provide you with extensive choices when it comes to selecting high-quality, unique and delicious products for your kitchen, menu, or store. We want you to have the same opportunity we do to get to know those farmers, makers and producers on a deeper level – so we’re launching a new blog series to do just that! Introducing: Meet The Maker.

Each time we do a “Meet The Maker” blog post, we’ll profile one of our fantastic vendors and provide you with an inside look at who they are, why they do what they do, and what kind(s) of products they have to offer.

Today we’d like to introduce you to Verlasso Salmon, a sustainable, open-ocean salmon producer out of Chilean Patagonia.

Who is Verlasso?

Verlasso has been a leader in sustainable salmon farming practices for nearly a decade. They work closely with their local communities in Patagonia to reduce environmental impact with proven innovative sustainable farming techniques. Verlasso is pioneering new traditions in harmonious aquaculture and is a truly trusted source for sustainable quality salmon.

Seattle Fish Company and Verlasso share a belief that we are part of a unique space that will help supply a growing population with the most sustainable protein for generations to come. At its core, this mission is philanthropic and has the highest level of intent.

Verlasso is the first farmed salmon to ever receive a “Good Alternative” or “MBA Yellow” rating from the Monterey Bay Aquarium. The “Good Alternative” rating comes from an extensive evaluation of how Verlasso’s farming practices have minimal impact on the environment,1:1 fish in fish out ratio and low pen densities.

Why Chilean Patagonia?

The pristine deep fjords, measuring in some places more than 75 meters deep make them the perfect place to farm Verlasso salmon. In some cases, these fjords are more than a three-hour boat ride from the nearest population. This minimizes any risk of industrial pollutants or PCB’s in the water that could potentially cause a negative effect on the farms.

Through strict farming practices, a no-kill policy on predators and extensive fallowing periods, we work each and every day to protect what is considered in the aquaculture industry to be one of the last and best remaining aquaculture locations in the world.

Want to learn more about Verlasso?

Check out Verlasso’s website here, and follow them on Instagram and Facebook. You can also find them at Seattle Fish Company food shows all year long, and at Aspen Food & Wine every summer.

Taking A Stance

Seattle Fish Company has long been committed to making the right choices – we pride ourselves on constantly finding new ways to be sustainable, resource efficient and environmentally conscious. We also take the sourcing of our product very seriously. Our Purchasing department works hard to source product of high quality and integrity through research, relationship building and careful consideration.

*Image credit World Wildlife Foundation

Mac Paranto, Seattle Fish Company Sustainability Coordinator and Colorado State University alum, is particularly focused on the impact we’re leaving on the environment when we source our seafood. We want do our part to ensure oceans stay healthy and that seafood is available for future generations, which means sourcing seafood that isn’t overfished and doesn’t damage the ocean environment when caught. We are dealing with a natural resource and must take into consideration demand as well as wildlife conservation.

For example, when Bluefin tuna entered the endangered species list, we took swift action: making the conscious choice to no longer source and sell Bluefin tuna. According to the World Wildlife Foundation (WWF), “Bluefin tuna populations have declined severely from overfishing and illegal fishing over the past few decades –not just Atlantic bluefin tuna, but also Pacific bluefin tuna and Southern bluefin tuna. Population declines have been largely driven by the demand for this fish in high end sushi markets. Although tuna do provide food and livelihoods for people, they are more than just seafood. Tuna are a top predator in the marine food chain, maintaining a balance that is critical in the ocean environment.”

Traceable Alternatives

Bluefin tuna becoming endangered is troubling, however, that doesn’t mean you can’t eat tuna at all. By working closely with our vendor partners, we’re proud to offer two alternative tuna options to our customers: domestic Yellowfin tuna from Hawaii and the Gulf of Mexico (MBA yellow rated), or Yellowfin tuna from a FIP (Fishery Improvement Project) in Costa Rica. These fish are traceable via a QR code which provides information like vessel name, captain, and method of harvest. Should Yellowfin tuna not be available, we will work to source MBA yellow rated Bigeye tuna as needed.
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*Screenshot courtesy of ChefsTrading CT-tag

Sri Lanka Tuna Fishery Improvement Project

An exciting step in the right direction, Sea Pact recently announced industry funding for a Fishery Improvement Project (FIP) in Sri Lanka that will work to reduce the impact of longline fisheries for yellowfin and bigeye tuna and swordfish on endangered, threatened and protected (ETP) non-target species.

“We look forward to working with all the different stakeholders on this project and helping drive industry change on tuna sustainability forward” said our Chief Operating Officer and chair of Sea Pact Advisory Council, Hamish Walker.

How You Can Help

Eat a variety of seafood! One of the greatest things about this protein is its variety. There are, quite literally, millions of fish in the sea. Ask the seafood specialist at your local grocery store for specifics on what type of fish is in their case, and encourage them to bring in sustainable seafood you can feel great about eating.
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You can also download Monterey Bay Aquarium’s app Seafood Watch, which provides free, up-to-date seafood recommendations and ratings and places near you that serve ocean-friendly seafood.

For More Information

If you have any questions on our strategic sourcing strategy, please feel free to contact us at any time by emailing info@seattlefish.com or following our blog on www.seattlefish.com.
To follow the progress of the Sri Lanka Tuna FIP, visit fisheryprogress.org.
SeaPact is an innovative collaboration of ten leading North American seafood companies working together to drive seafood industry sustainability progress globally.

Every holiday has its signature dish. Thanksgiving has turkey. Christmas has ham. St. Patrick’s Day has corned beef hash. Fourth of July has burgers and dogs hot off the grill. But maybe it’s time to break the rules. Summer is the perfect time to serve up some fresh seafood while keeping the Independence Day grilling tradition alive.

The rules, of course, for grilling seafood are a bit different than red meat dishes. You’ll want to make sure your grill is extra clean and well-oiled because the delicate flesh of seafood—especially fish—tends to stick more quickly than meats that contain a higher fat content.

For flakier seafood like whitefish, a plank or aluminum foil cooking packet is required to keep the moisture in throughout the cooking process. However, if you want the full grilling experience, sear marks and all, you’ll want to choose seafood that can stand up to the high heat while maintaining their juicy flavors.
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1. Salmon

Image via Naotake Murayama

High in protein and omega-3 fatty acids, salmon is an oily fish that can be grilled skin on or off and still lock in the rich flavors it’s famous for. However, it does tend to hold up a bit better with the skin on. Your filet should be at least one-inch thick and kept cold before hitting the grill. An indirect heat is going to give you the best sear without overcooking, so keep your burners on medium or pile charcoal to one side of the grill. If you do opt to keep the skin on, make sure to grill with the skin side up, so you get those nice grill marks in your plated presentation.

2. Tuna

Image via Susan Lucas Hoffman

Delicious when served rare to medium rare, tuna is the perfect candidate for the high heat of the grill. Because it’s a lean fish, you will want to brush on some oil or use a light marinade to keep the filet moist. Once the tuna is prepped, you can either cook it through on a high heat or crank the grill up even higher and go for a quick sear. It’s important to note, some gas grills lack the heat intensity to properly sear the tuna. So you may want to plan on using a charcoal grill or a cast iron skillet to concentrate the heat. Though, with the latter, you do lose those coveted sear marks. Once it’s cooked to that perfect rare to medium rare temp, plate it up and serve—there’s no need to let tuna rest.

3. Oysters

Image via Marco Verch

When making your oyster selection, keep in mind, larger ones will keep their moisture better on the high heat of the grill. The key to prep has little to do with the oysters and everything to do with the grill. Make sure to leave ample time for preheating. If your grill isn’t hot enough, the oyster shells won’t open on their own. Though, if you are open to the additional work, you can pop the top shell off before grilling. Shell off or on, when your grill is hot enough, place the oysters cup-side down. Once the oyster flesh is opaque, quickly remove them from the grill and serve. It doesn’t take much over-cooking to dry them out.

4. Scallops

Image via Science of Cooking

These delicate, but firm, bivalves are made for grilling. As with many of the other dishes on this list, the bigger the better for scallops. Go with jumbo to avoid the rubbery pitfalls of overcooking. Before placing them on a well-oiled grill grate, make sure your scallops are as cold (without being frozen) and dry (dab with a paper towel) as possible. Skip the marinade with this dish. The flavor of scallops is too delicate to hold up to heavy marinades. Salt and pepper them before grilling and add a light glaze just before removing from the heat and plating.

5. Shrimp

Image Via Farhan Perdana (Blek)

A classic and crowd-favorite, shrimp is the ideal seafood for grilling and it’s more affordable than some of the others on this list. Start with fresh—you guessed it—jumbo or colossal shrimp. They’ll stay succulent on the grill and be easier to skewer without splitting. Season with your favorite marinade or just a brush of olive oil and some salt and pepper before placing them on a preheated grill. Unlike many other seafood options, shrimp should be grilled over direct heat for just a few minutes on each side.

6. Lobster

Image via Prayitno

Whole or tail, there’s something especially delicious about grilled lobster. The high and dry heat of the grill marries the flavors of the shell with the delicate lobster meat, adding sweet complexity to each bite. Prep your lobster by splitting open the shell and basting the meat with butter. To get the desired sear on the flesh, place shell side up over direct heat. If you’re cooking a whole lobster, move the tail off the direct heat the minute the meat is firm and white. Leave the claws cooking at the highest temps for another minute or two before plating your feast with butter and lemons.

7. Crab

image via williamnyk

Another shellfish that’s tough enough to stand up to the heat—with a flavor delicate enough to complement the smoky char of a grill—is the delectable crab. If you’re a crab purest, you may opt to serve your dish with a squeeze of lemon and some butter, but if you’re a bit more adventurous, go ahead and experiment with a marinade.
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To ensure the crabs soak in the flavor, crack the shells slightly before placing them in the marinade overnight. Whether you’re using Alaskan king, blue or Dungeness, cook for about three minutes per side over direct, medium-high heat. When the shell begins to brown, you’re ready to serve.

8. Bluefish

Image via a Thought for Food

A voracious predator in the sea, the strength of the bluefish plays well on the grill. Firm and fatty, this fish brings a rich flavor that can stand on its own or complement more powerful profiles like chiles or ginger. You’ll want the grill hot and your fish cold, so keep the steaks in the fridge until the moment they hit the grill. Bluefish is also notoriously finicky when it comes to freshness, so plan to prepare it the day of purchase or shortly after. While the pros often recommend coating more delicate fish in olive oil before grilling, many chefs suggest using a layer of mustard or mayo with bluefish to keep it extra moist.

9. Catfish

Image via Kitchen Swagger

This often underappreciated fish is a delicious option for grilling—plus grilled catfish is much healthier than the traditional fried catfish. It can be grilled whole, but because catfish skin is tough and difficult to remove, it might be best to stick with a filet. To prep your catfish for grilling, simply sprinkle the seasoning onto the catfish and then brush or spray on some oil to seal in the flavor and to keep the filet from sticking to the grill. To get even more of the barbecue experience, try using wood chips to infuse a smoky flavor that perfectly complements the mild flavors of the catfish.

Header Image via Neeta Lind

Each month, we recap developments in the seafood industry to keep you up-to-date on trending topics and the latest news.

NRA Pushing for Industry Apprenticeships

Things are shifting in the restaurant industry, in part, because of political, social and technology shifts. The National Restaurant Association is changing their own approach to adapt to these changes. NRA CEO Dawn Sweeney talks about these shifts on Restaurant.org. She explains how the organization is training members to use new mobile and online ordering technology, but the most notable initiative is Sweeney’s involvement with the White House’s Task Force on Apprenticeship Expansion.

Thanks to the efforts of this task force, the Department of Labor has agreed to award a nearly $2 million grant to place the next generation of restaurant employees in paid apprenticeships. The hope is this will reduce turnover and increase the level of skill in the workforce throughout the industry.

Seafood at NRA 2018

Even more news from the National Restaurant Association came out of their 99th annual Restaurant Show. And seafood grabbed many of the headlines. Not only seafood but sustainable seafood. Barton Seaver, author of For Cod and Country: Simple, Delicious, Sustainable Cooking presented on the topic and followed it up with a cooking demonstration. With 65,000 foodservice professionals in attendance at the Restaurant Show, this presentation was a major step in advancing the sustainable seafood cause. Seaver also announced he was leaving his post as Director of the Sustainable Seafood and Health Initiative at the Harvard School of Public Health to start his own seafood sustainability school. If you’re interested in learning more about Seaver’s work in sustainability, you can catch his keynote speech at the Sustainability & Thought Leadership Symposium 2018.

Undercurrent News highlights Seavers presentation along with other key seafood topics that made their way into conversations at the show. They cover the problematic “Golden Size” of Indonesian snapper, plant-based tuna and the role Millenials are playing in quick-service seafood restaurants making their way into grocery stores.

EMS Crisis Led to Shrimp Oversupply

Seafoodnews.com recently reported on the impact oversupply and low prices have had on shrimp margins. Robins McIntosh, Vice President at Thailand’s Charoen Pokphand Foods, spoke about these sliding prices at the Guatemala Aquaculture Symposium. He explained that earlier this decade, early mortality syndrome impacted shrimp production in Southeast Asia. This caused supply shortages, which then caused prices to rise, which then caused farmers to increase production to capitalize on the highly profitable crop. All of this resulted in a market overcorrection that drove prices down.

McIntosh also pointed to the fact that U.S. demand for shrimp has only grown by 2 percent while demand in Japan is down and Europe has remained stagnant in recent years before outlining a number of shrimp myths he’s learned over his career.

McDonald’s Gets Kids Interested in Sustainable Seafood

In a partnership with the Marine Stewardship Council, McDonalds created the Reel It In! card game. Designed to teach kids about sustainable fishing practices, the game puts an environmental spin on the classic Go Fish game. Every time a player goes fishing from the deck, they risk drawing a Keep Our Oceans Healthy card. If they draw too many of these cards, they lose the game.

Tha game also puts a spotlight on McDonald’s own seafood sustainability efforts. Since 2011 in the UK and 2013 in the U.S., the restaurant’s famous Filet-O-Fish has been made from MSC-certified wild-caught Alaska pollock.

Image via McDonald’s

Author Archives: Savanna Ronco

Chef of The Month

Chef Jim Butchart & Chef Matt Zubrod: The Two Great Culinarians Behind Aspen Ski Co.

Meet Chef Jim Butchart, Culinary Director of Aspen Skiing Company’s Mountain Division.

Meet Chef Matt Zubrod, Executive Chef at The Little Nell.

Meet The Maker: Verlasso Salmon

Strategic Sourcing In The Seafood World

9 Most Grillable Seafoods for the Fourth of July

1. Salmon

2. Tuna

3. Oysters

4. Scallops

5. Shrimp

6. Lobster

7. Crab

8. Bluefish

9. Catfish

Industry Roundup: Future of the Restaurant Industry, NRA 2018, Shrimp Supply Boom and McDonald’s Reels it In

NRA Pushing for Industry Apprenticeships

Seafood at NRA 2018

EMS Crisis Led to Shrimp Oversupply

McDonald’s Gets Kids Interested in Sustainable Seafood