The Shake Family's Sustainable Seafood Restaurants
It has been estimated that as much as 70% of the world's commercially fished species have been harvested at or beyond the level of sustainability. In other words, we are taking them from the ocean faster than they can reproduce, or even reach reproductive age. In the United States, 67% of the dollars spent on seafood is consumed as meals in a restaurant. The choices that restaurants, and you, make can have a profound impact on the health of the oceans fisheries, and the ablility of the worlds oceans to feed our children's generation. This is why the Monterey Seafood Restaurants of the Shake family have adopted the Seafood Watch Program guidelines, to help bring into action the mission statement of the Monterey Bay Aquarium and to practice conservation of the Oceans.Shake’s win puts best-chowder debate to rest
Since the restaurant opened in 1950, talk of the best chowder in Monterey always tilted toward The Fishermans Grotto
The recipe is a closely guarded secret, known to only three or four living souls (including executive chef Juan Ponce). Sabu’s son Chris, who has run the Grotto even before his father’s death in 1998, won’t even provide a complete list of ingredients.
“It’s something very special in my family,” he says. Last weekend, at a blind
tasting put on by the Monterey Wine Festival, six judges waded through 14 chowders, and overwelmingly chose the Grotto for its creamy, perfectly balanced and spiced chowder dotted with large, plump, tender clams. The Shake entry was the overwhelming winner of the Copper Pot, what organizers hope is a perpetual trophy.
Read the full article here
Copyright © 2010 Monterey Seafood.com
site by 