Seattle Fish Co. is excited to announce we are now carrrying a delicious new cured meats and charcuterie line: River Bear American Meats. Not only does River Bear offer an exciting portfolio of products, but it is also a Denver-based company owned by our friend Chef Justin Brunson (Old Major).
If you had the opportunity dine at Old Major, you know that Chef Brunson was always big on high-quality, locally sourced meat — it was even hanging in a window near the kitchen for customers to get a sneak peek of what might end up on their plate.
Brunson used that same approach to start his new venture. River Bear uses old-world techniques to make new world fresh and cured meats, many of which are sourced from family farms right here in Colorado. All River Bear pork products are:
-made with no junk and no fillers
“It took me forty years, but I’ve found my life’s calling. This is what I love doing,” he states. “It’s more than just a meat company; it’s almost more of a lifestyle brand” Brunson told Westword Magazine.
We’re here for it, Chef.
*Seattle Fish Company is proud to carry River Bear American Meats full charcuterie line & bacon. Ask your Seattle Fish Company Sales Rep for more information and to place an order today!
River Bear American Meats Charcuterie
We have two heritage breed lines of fresh and cured antibiotic-free (ABF) pork products including premium 100% Berkshire pork. Our fresh and cured beef products consist of our premium Wagyu line and Black Angus. All our meats are smoked over real hardwood grown in our home state – Colorado.
Charcuterie line includes: Spanish Chorizo, Spanish Lomo, Pancetta, Guanciale and more.
River Bear American Meats Bacon
Dry-rubbed and cured with our proprietary blend of herbs and spices, then smoked with pecan and peach wood.
Another year of Aspen Food & Wine Classic has come and gone. Each year, after it’s over, we reflect on the whole weekend and frankly, we’re surprised that…. we’re still surprised. It seems that there is no limit, capacity or ceiling to be reached when it comes to the creativity displayed at the Classic. Each year the dishes get better – more beautiful, and more delicious. The chefs more creative and the speakers more inspirational.
But something else stuck out to us this year, and it has to do with those actually attending Food & Wine. People are asking questions – lots of them. Informed questions, probing to find out more details about what exactly they’re eating:
“Is this sustainable?”
“How was this raised and harvested?”
“Where is this from?”
“Who grew this?”
“Is this certified?”
As a supplier focused on bringing our customers sustainable, traceable food as much as possible, these questions are magic to our ears. It’s incredibly encouraging to see that people are interested in what they are consuming, and how it affects our planet’s resources. We expect (and hope) to see this trend to continue at future Food & Wine Classics and other festivals across the country.
This year, Seattle Fish Company is proud to have co-hosted and participated in several events, many of them centered around sustainability and responsibility throughout the food supply chain.
The Future of Food: Aquaculture Plated, Andrew Zimmern Luncheon
To kick off the weekend, Seattle Fish Company joined forces with Verlasso, Pacifico Aquaculture, Riverence, Island Creek, Fair Trade Seafood & Kosta Browne to co-host a luncheon with Chef Andrew Zimmern. Held on the outdoor patio of Casa Tua, the event educated attendees on the benefits and importance of aquaculture as a solution for continuing to feed our growing planet.
Zimmern spoke to the crowd about the need for immediate action in regards to sustainability efforts: “Today we are not facing a global health problem, or a global food problem, or a food insecurity problem. We don’t have a climate change issue. We’re having a humanitarian crisis on our planet. We are pushing problems that need to be solved today on to the plates of future generations. If we don’t take care of it ourselves and start advocating for the things we know to be true and right, there won’t be anything left for our children to advocate for. If you’re not for sustainability, then you’re not for caring for other human beings and you’re not for caring for our planet.”
Along with Zimmern’s inspiring speech, attendees were fed sustainable bites from Verlasso, Pacifico, Island Creek, Riverence, Fair Trade Seafood and wines were supplied by Kosta Browne. There was ample networking among the thought leaders in attendance, and energizing conversations around how we can work together to make a positive difference in our industry, and for our future.
This was planned in collaboration with Jennifer Bushman. All seafood was hand-cut, packaged and delivered by Seattle Fish Company.
Kosta Browne @ The Peak (Buttermilk Mountain Event with Top Chefs)
As far as we know, there are no medals given out for the amazing views in Aspen. But if there were, the Kosta Brown @ The Peak Party would have taken home the gold. Attendees arrived at the base of Buttermilk Mountain and were greeted with caviar bumps and Island Creek oysters, before being whisked away on a chairlift and taken on a fifteen-minute ride to the top of the mountain.
Upon arrival at the top, the scenery seems to completely unfold and offer impressive, expansive views of the surrounding peaks. It was here that former Top Chef contestants prepared and were serving the crowd delicious bites.
Cochon 555: Heritage Fire Snowmass
One of our favorite events of the weekend, Heritage Fire, takes place at the base of Snowmass Village. All of the dishes served at Heritage Fire are prepared over open flame, challenging the chefs to come up with dishes that may be a little out of their comfort zone or at least different from their usual indoor kitchen approach.
Seattle Fish Company collaborated closely with the Cochon 555 team to select seafood and non-seafood proteins that could be used at the event, including: Niceland wolffish, whole Rosen lamb, Miller Chicken, Colorado hybrid striped bass, octopus, and more.
The next Cochon 555 Heritage Fire event is on August 11th, at Acreage by Stem Ciders in Layfayette, Colorado. Make sure to get your ticket now before it sells out!
That’s a wrap for Aspen Food & Wine 2019. Thank you to our strategic partners for your hard work in collaborating on, planning and executing these events, and especially to our customers, who work hard all weekend long to turn “ingredients” into magical dishes for everyone to enjoy. We’ll be dreaming about it until next year!
Tucked in the corner of the Kemper Art Museum, you’ll find the sleek yet intimate restaurant, Café Sebastienne. Though it is a popular spot for museum-goers to stop in at before or after their visit, the patrons of Café Seb extend beyond that – and for good reason. The food tastes incredible and is as beautiful as the art it shares walls with.
That’s all thanks to the hardworking staff and chef of Café Seb. Though he may be too humble to admit it, Chef Rick Mullins is astonishingly creative and innovative. In fact, it’s hard to believe that he didn’t have ambitions to become a chef all along.
Originally from Hutchinson, KS, Mullins has been working professionally in the food world for about eight years. He found himself there after needing a change of pace in his life. He’s also a musician, and knew that doing something with his hands and that was also artistic could be a good fit for him. His first official gig was with Bread + Butter concepts, working at a few of the restaurants under their umbrella. It was later, during his time at Bluestem, that he discovered his love for all things farming – safe to say, a discovery that has completely changed his approach to cooking. Day after day, he would see fresh produce arrive at the restaurant from farmers around the region, and what a difference those ingredients made as a part of the final dish. But even beyond the ingredients, Mullins gained an enormous appreciation and amount of respect for hardworking farmers.
Now that he’s leading the way at Café Seb, Mullins is focused on continuing to build those farmer relationships and using their fresh products on the menu as much as possible. This of course, includes, sustainably raised trout grown right here in Missouri and sourced by Seattle Fish Co. If you follow him on Instagram, you’ll see that he’s constantly fiddling with food even when he’s not on the clock — often from his own garden. Recently he’s been pickling ripe (and unripe) strawberries, as well as rose petals and spruce tips.
Mullins will be the first to tell you that learning about farming has not only enriched his life in an educational way, but also shifted his perspective. “What’s the point of a chef without food? This is a reminder of my place in the culinary world: which is nowhere without others. It has taught me that life is extremely delicate, and that we need to be taking better care of the ground, sky and water than we are.” (For the record, Chef, we couldn’t agree more!)
Chef Mullins is excited to see how the Kansas City dining scene continues to change and grow over the next several years. He’s hopeful that we’ll start to see more simple, honest, and clean food on menus automatically — instead of having to request it. And he’s also looking forward to a more multicultural scene, and immigrant chefs garnering more recognition for their incredible work. “Kansas City his a lot of diversity, we’re lucky. There are so many great spots and chefs on the Westside and in the Northeast. People are sleeping on it. We need to bring more of that to the forefront.”
Thank you, Chef Mullins, for sharing your time and perspective with us. We can’t wait to see (and eat!) whatever you come up with next.
Café Sebastienne is located within the Kemper Art Museum. Please consider paying them a visit next time you are looking for a delicious brunch, lunch or dinner. Their hours are as follows – Lunch: Tuesday through Friday, 11:00am-2:30pm; Dinner: Thursday and Friday, 5:00-9:00pm; Brunch: Saturday and Sunday 10:00am-2:30pm.
“So, what do you think about sourcing chicken through Seattle Fish Company?” was the first question I asked Alex Seidel (Fruition, Mercantile Dining & Provisions) and Adam Schlegel (Snooze) when I sat down with them last month. They both chuckled.
“Honestly, it was a weird thought at first. But,” said Seidel, “it came down to my relationship with Seattle Fish and the trust that has been built over time. Seattle puts careful thought and consideration into the seafood they have been sourcing forever, so why wouldn’t they do the same thing with chicken?”
The dynamic duo recently opened their newest venture together, Chook Charcoal Chicken, in January 2019. Inspired by Schlegel’s time in Australia where there was a neighborhood chicken shop on every corner, Chook’s location off of South Pearl positions the restaurant exactly as it was intended: the ultimate solution for a delicious, accessible dinner whether you’re dining in or taking it home to feed a hungry family.
Before Chook was ready to open, though, Seidel and Schlegel needed to find the perfect chicken. “We had to check all those boxes – a great tasting, high-quality chicken that was raised by someone who cares about how they feed, care for and ultimately process the chicken – before we could really feel good about selling that to our customers” said Schlegel.
When Seattle Fish Company proposed using Miller Poultry Chicken, it fit the bill: hormone and antibiotic free, and humanely raised in smaller flocks by Amish families on a farm in Northern Indiana. In fact, Schlegel & Seidel even made a trip to the farm to see the operation first hand. They were impressed not only with the dedication and practices they saw, but also how many people who lived in the local community actually worked at the facility and showed a passion for their jobs.
Miller Poultry Chicken is always fresh and never frozen, especially tender, and has no artificial colors. It is all packed and weighed by hand, ensuring that no chicken ever leaves the farm without first meeting Miller’s strict quality standards. After visiting the farm, the decision was easy: Miller Poultry Chicken would be the exclusive chicken brand used at Chook.
In addition to making sure they source the best products possible, Schlegel and Seidel also stressed Chook is a different kind of restaurant; a more approachable one. Especially in a city like Denver with a thriving food scene, a new restaurant seems to be opening almost daily. Food accessibility and affordability can become a real problem, really fast. Chook is proud to be able to offer product of a high-quality at an affordable price point. A whole chicken, which could easily be used as dinner for family of four, is $20, and a half is just $13.
Schlegel and Seidel are also passionate about giving back to the community. “So many businesses just take. Everything we do needs to be a positive force, instead of a retraction”, said Schlegel. This is visually clear when you look around the restaurant. Dead ash trees that were cut down have been recycled and repurposed into the restaurant’s counters and seating. There are also glass jars near the register promoting local charities and nonprofits that will receive 1% of every dollar spent at Chook. Each time patrons place an order, they are given a token made out of recycled fishnet and asked to place it in a jar that represents their organization of their choice.
Thank you Adam and Alex for your time and kind words, and for choosing to source your chicken through Seattle Fish Company. We’re proud to have you as our friends and customers, and are so happy to see a community-minded restaurant like Chook take root in Denver.
To learn more about Chook, it’s mission and Adam & Alex, visit their website here.
To find out more about Seattle Fish Company’s Miller Chicken Poultry program, please contact your Sales Representative or reach out to Pat Zoghby (email@example.com).
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.
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.
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.
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.
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.
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.
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.
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. 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.
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.
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.