Synopses & Reviews
You want to save more fish? Eat more broccoli. -Barton SeaverEven though there are hundreds of types of fish for sale, most chefs know only a few varieties. That's where Barton Seaver comes in with his unique approach: By combining all manner of fish (not just the familiar standbys) with loads of fresh vegetables, he fosters sustainability both in the sea and on the farm. Organized by season, For Cod and Country features only fish caught in those months (plus a fifth season for farmed fish), along with ideas for preparation, seasonings, and lists of alternate fish to substitute in inventive new dishes.
BARTON SEAVER has created three highly rated restaurants in WASHINGTON, DC. Seaver has been lauded as a leader in sustainability by Seafood Choices Alliance, was named a Fellow with the Blue Ocean Institute, and works with the Ocean Now program at the National Geographic Society to influence large corporations and consumers toward a more responsible and sustainable sourcing ethic. He is currently working on a television series entitled Turing the Tide for National Geographic. Learn more about him at http: //www.bartonseaver.org and http: //www.forcodandcountry.org. Selling Points:
Rising young chef who was named Chef of the Year 2009 by Esquire magazine
Combines sustainable message with delicious food
Seaver has been featured in top media, including NPR, PBS, CNN with Anderson Cooper, in O magazine, Cooking Light, Vanity Fair, and the Washington Post.
$50,000 advertising campaign
Synopsis
and#8220;You want to save more fish? Eat more broccoli.and#8221; --Barton Seaverand#160;Even though there are hundreds of types of fish for sale, most chefs know only a few varieties. That's where Barton Seaver comes in with his unique approach: By combining all manner of fish (not just the familiar standbys) with loads of fresh vegetables, he fosters sustainability both in the sea and on the farm. Organized by season, For Cod and Country features only fish caught in those months (plus and#8220;a fifth seasonand#8221; for farmed fish), along with ideas for preparation, seasonings, and lists of alternate fish to substitute in inventive new dishes.
About the Author
Barton Seaver has created three highly rated restaurants in Washington, DC. Seaver has been lauded as a leader in sustainability by Seafood Choices Alliance, was named a Fellow with the Blue Ocean Institute, and works with the Ocean Now program at the National Geographic Society to influence large corporations and consumers toward a more responsible and sustainable sourcing ethic. He is currently working on a television series entitled Turning the Tide for National Geographic. Learn more about him at bartonseaver.org and forcodandcountry.org.