Dallas Chefs Say No to Genetically Modified Salmon

Genetically modified salmon has been in the news over the last few months with a number of chefs debating the merits of working with the meat. Chefs in Dallas, however, are less than eager to work with the GMO fish. While the FDA has claimed there are no noticeable differences between wild and genetically modified salmon, local chefs are not willing to take the chance.

“The bottom line is we think it’s a bad idea,” Jon Alexis, owner of TJ’s Seafood Market & Grill, told the Dallas News. “We don’t plan on selling it. I don’t understand the need for it. We have a healthy wild salmon population and high-quality farm-raised salmon.”

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Citrus a Favorite Winter Ingredient For Denver Chefs

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Seasonal eating is all the rage in Denver and with the onset of winter comes a host of seasonal, citrus ingredients featured on menus citywide. 

Winter citrus fruits, such as pomelos and blood oranges, are starting to be featured in some of the seasonal dishes throughout the city and a number of bartenders have also begun incorporating citrus into their mixology programs.

At Denver based Panzano restaurant, Chef Amy Sayles has introduced a citrus based crème brulee onto the dessert menu, accentuating the citrus flavors with vanilla and spice.  Mercantile Dining and Provisions has begun featuring blood orange prominently in their house specialty bone marrow dish and at Bistro Barbes, citrus plays into a number of the restaurants seasonal dishes including a pork belly marinated with grapefruit, orange and lemon, a blood orange and carrot salad with a citrus vinaigrette, and a baklava scented with orange zest.

What is your favorite winter ingredient?  Read More