Saturday, December 7, 2013
By Meredith Goad firstname.lastname@example.org
(Continued from page 2)
Mitchell Kaldrovich, right, chef at the Sea Glass Restaurant at Inn by the Sea in Cape Elizabeth, picks out his allotment of lobsters from Jodie Jordan, owner with his wife Patricia of Alewive’s Brook Farm, also in Cape Elizabeth. Kaldrovich was an early supporter of the Sustainable Seafood Culinary Partners effort.
Gordon Chibroski/Staff Photographer
The Gulf of Maine Research Institute has printed rack cards like this one that have an overview of the Sustainable Seafood Culinary Partners program and a list of all species that are harvested locally. The cards are being distributed to restaurants and posted at tourist centers.
Rauni Kew, who works on the green programs at the Inn by the Sea, says the hotel is a "huge supporter" of Culinary Partners.
"I can't imagine Maine without a fishing industry," she said. "It's so important to the Maine tourism industry, and of course we have lobster boats out here bobbing on the horizon when you're sitting in Sea Glass dining, so supporting the fishermen in any way that you can when they've been so hammered with all of these restrictions is also a no-brainer for us. It's the right thing to do."
Kew said Sea Glass chef Mitchell Kaldrovich already sources most of his seafood locally; his goal is to reach 100 percent. Under-used species are already regulars on the restaurant's menu, and there is only Gulf of Maine seafood in the paella.
Kew is most excited about the opportunity to educate and engage diners about species that are in trouble, and get them to "broaden their palates" by trying alternatives to foods like cod and haddock.
"When we say to them, 'Why not try whiting' or 'Why not try redfish' or 'Why not try pollock' today, and then they question it, we tell them the story of how difficult it is for the Maine fishermen right now, so it's important to eat other fish," she said. "And then we bring out these cards. It really adds value to their dinner. They become involved with the fishermen's story.
"It's a Maine story."
Staff Writer Meredith Goad can be contacted at 791-6332 or at email@example.com
click image to enlarge
The restaurants also get “species cards” like the bluefish card pictured. Species cards will be given to customers to show what a particular fish looks like and explain how it is faring and how it is managed.