Written by Linc Bedrosian
Tuesday, 16 July 2013
So I got married 10 days ago, exchanging I do's with my lovely bride, Kelley — a fisherman's daughter, no less. How's that for dedication to the industry?
We escaped to New Hampshire's White Mountains on our honeymoon last week. One afternoon we were chatting with Wendy, the delightful woman at the front desk at Nestlenook Farm in Jackson where we were staying. We asked for a dinner suggestion, and she pointed us in the direction of the White Mountain Cider Co. in nearby Glen. She said she thought we'd enjoy it and looked forward to hearing about our experience the next day.
Good call, Wendy. It was the best dinner the two of us have had the pleasure to enjoy during the three years we've been together. And naturally, seafood played a big role.
I ordered the seared sea scallops with a jasmine rice and basil cake, sugar snap peas and a coconut-lemongrass sauce. I promise you, I'm no foodie, but it was truly delicious.
Meanwhile, the missus chose from the specials board. She selected the dish pictured here (or what was left of it), pecan encrusted sockeye salmon with faro chanterelle risotto, sautéed local turnips and garlic scape pesto. I got to sample a couple of bites and the salmon was ridiculously tasty.
We also learned from our server/bartender that the restaurant sources its seafood from Harbor Fish Market in Portland, Maine, where we live; it was great to hear that the restaurant focuses on using quality, seasonal and local-when-possible ingredients. The sockeye, of course, wasn't local — it came from Alaska waters.
I'd love to connect the restaurant with the second annual Bristol Bay dinner series that the Bristol Bay Regional Seafood Development Association and the Chefs Collaborative have cooked up again this summer. Happily, we can get our sockeye fix here in Portland this summer at Fore Street, one of the approximately 80 restaurants around the country participating in the program.
The program's goal is to educate chefs and customers nationwide about Bristol Bay's wild sockeye salmon and help advocate for the bay's protection from the proposed Pebble Mine project. To find the event nearest to you and to learn more about the program, click here.
Likewise, national retailers are working with the Bristol Bay association to raise awareness about Bristol Bay sockeyes, and the threat the proposed mine poses to the commercial fishing families who harvest the world's largest sockeye run.
Trust me, White Mountain Cider Co., us newlyweds need very little prodding to visit you again. If it so happens that you guys take part in the Bristol Bay sockeye dinner series, then Mrs. B and I and our taste buds will be more than happy to come back and lend our support.
National Fisherman Live: 3/10/15
In this episode, Online Editor Leslie Taylor talks with Mike McLouglin, vice president of Dunlop Industrial and Protective Footwear.
National Fisherman Live: 2/24/15
In this episode:
March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received
SeaShare, a non-profit organization that facilitates donations of seafood to feed the hungry, announced on Wednesday, July 29 that it had partnered up with Alaska seafood companies, freight companies and the Coast Guard, to coordinate the donation and delivery of 21,000 pounds of halibut to remote villages in western Alaska.
On Wednesday, the Coast Guard loaded 21,000 pounds of donated halibut on its C130 airplane in Kodiak and made the 634-mile flight to Nome.Read more...
The New England Fishery Management Council is soliciting applications for seats on the Northeast Trawl Survey Advisory Panel and the deadline to apply is July 31 at 5:00 p.m.
The panel will consist of 16 members including members of the councils and the Atlantic States Fishery Commission, industry experts, non-federal scientists and Northeast Fisheries Science Center scientists. Panel members are expected to serve for three years.Read more...