This Butter-Poached Alaska Flounder Recipe Dazzles Guests in Oklahoma City

As both a chef and consumer, you can make a positive impact on the environment by what protein you pick for your meals.

Seafood, for example, is often more sustainable than other protein sources. But making a socially responsible decision about what fish to source involves doing your research and finding the right suppliers.

In the second season of Foodable’s Smart Kitchen & Bar, in partnership with Alaska Seafood Marketing Institute, chefs with a passion for sustainable seafood sourcing visit our kitchen to demonstrate some of their most popular fish-focused dishes. These chefs have developed a love and understanding of seafood. In this Seafood Season, prepare to learn new innovative recipes to ramp up your menu, while also being educated about the best sustainable seafood sourcing practices.

This season will also be available on Amazon Prime Video and Foodable On-Demand.

In the video above, you get a taste of Chef Chris McCabe in action as he walks us through how to cook his signature Butter Poached Alaska Flounder recipe with champagne sabayon, charred cauliflower, and a fried cod croquette.

As the culinary director of A Good Egg Dining Group in Oklahoma City, McCabe oversees five of the 12 restaurants in the group's portfolio. Seafood plays a major role on McCabe's menus and since he relies on this protein so heavily, he makes sure that the seafood he sources comes from responsibly managed fisheries and is sustainably caught, especially because this is so important to his guests.

Watch the full episode now on Amazon Prime Video or Foodable On-Demand.

French Master Chef Transforms Alaska Sablefish to This Perfectly Executed Dish

The future generation’s fish supply depends on the eco-friendly efforts we make today.

With that in mind, operators across the country are making an effort to make socially responsible decisions when it comes to sourcing seafood– whether it be by serving abundant fish populations or by buying fish that has been harvested in a way that supports healthy ecosystems.

In the second season of Foodable’s Smart Kitchen & Bar, in partnership with Alaska Seafood Marketing Institute, chefs with a passion for seafood visit our kitchen to demonstrate their most popular fish-focused dishes. These chefs have developed a love and understanding of seafood. Seafood can be more sustainable than other protein sources, but it's important to research and know the origin of a seafood species. In this Seafood Season, prepare to learn new recipes, while also learning about the sustainable seafood movement.

This season will also be available on Amazon Prime Video and Foodable On-Demand.

In the teaser episode above, you get a taste of French-bred Chef Olivier Desaintmartin's culinary mastery as he prepares one of his signature recipes with a sustainable Alaska sablefish (also known as black cod) as the centerpiece.

Desaintmartin, the owner of Caribou Café in Philadelphia, has made a name for himself with his simple, yet delicious approach to serving seafood. He has always had a special connection to seafood due to his roots as a fisherman. Watch the episode on Amazon Prime Video or Foodable On-Demand to see how he transforms a full sablefish to a perfectly executed autumn dish.

Land Locked Chefs Explore Alaska Seafood

Sustainable seafood has become a hot topic in the restaurant industry and beyond. But what exactly is sustainable seafood and why does it matter?

We are excited to announce the second season of Foodable’s Smart Kitchen & Bar, in partnership with Alaska Seafood Marketing Institute, to bring you the most comprehensive conversation ever around seafood at the center of the plate!

In this episode of the Seafood Season, we feature Kevin Hermann, chef de parte at Cure in Pittsburgh, Pensylvania. Chef Hermann has a passion for farm fresh and sustainable ways of cooking and is hoping to return to the Culinary Institute of America as an instructor to continue to pass on the craft and knowledge of sustainable cooking.

Chef Hermann creates a crispy Wild Alaska Pollock Roll as well as his take on a rillette using Alaska Pink Salmon. You can catch the full episode on Foodable On-Demand and Coming Soon to Amazon Prime.

Nashville, the New Hotspot For Alaska Seafood

Seafood is one of the fastest growing proteins among American diners, especially among millennial and gen-z customers. Health, sustainability, environmental concerns, and transparency are big considerations for today’s customer, but they also expect a culinary experience from their frequent dining occasions.

We are excited to announce the second season of Foodable’s Smart Kitchen & Bar, in partnership with Alaska Seafood Marketing Institute, to bring you the most comprehensive conversation ever around seafood at the center of the plate!

In this first episode, we feature Deb Paquette, chef and owner of Etch and Ect. in Nashville, Tennessee. Chef Paquette has become the first woman in Tennessee to qualify as a certified executive chef and has been a trailblazer for chefs in the area.

Make sure and checkout the full episode now on Foodable On-Demand and coming soon to Amazon Prime as Chef Paquette transforms Alaska Sockeye Salmon and Dungeness Crab into a tasty Moroccan-styled dish. Look out for the season premiere in Spring 2019.

How Musselman’s Apple Butter Fusions are Making Menu Staples More Exciting

The name apple butter is a bit deceiving as the beloved sauce has no butter in it at all. In fact, the only thing that apple butter and butter have in common is that they are both spreadable.

Apple butter, once an obscure option, has come into full fruition as a healthier alternative to butter. It has no dairy, fat or cholesterol.

But apple butter is so much more than a mere spread or condiment. 

About 15 years ago, Musselman’s apple butter, which is owned by Knouse Foods, was primarily being used only in that unimagined way.  

"Back then, the question became, what's a better way to use this product?” said Allie Canterbury, marketing manager of food service at Knouse Foods. 

Musselman's Apple Butter Fusions |   Foodable Network

Musselman's Apple Butter Fusions | Foodable Network

Although apple butter continues to dress the top of muffins, bagels, and toast as a delicious topping, Musselman's has also been showing operators how to incorporate this versatile ingredient with other flavors to enhance their menu items for years.

Musselman's Apple Butter is a great base flavor that complements a diverse array of others. 

With that in mind, Musselman’s recently launched a new innovative line of apple butter Fusions. These Fusions make it even easier for operators to get creative and are an easy way to elevate menu items from simple to signature. 

We have highlighted some of the Musselman's Apple Butter Fusions in the part one and part two of the video series above, but there are two other emerging Fusions flavors to highlight.

Horseradish was already a popular flavor pairing with the original Musselman's Apple Butter, so the company decided to roll out the Creamy Horseradish Fusion.

Horseradish also saw a spike this year in use by the top 100 chefs included in our Foodable Labs index. It has experienced a surge in popularity notably in the fast casual sector, especially on sandwiches at fast casual brands. 

The Creamy Horseradish Fusion offers an unexpected yet invigorating blast of flavors of apple notes and horseradish.

In the video above, Foodable Host Layla Harrison is joined by Culinarian Andy Tilis who shows her how this Fusion is a great addition to a roast beef sandwich. 

Musselman's Apple Butter Creamy Horseradish also is gluten-free, trans-fat free, has a clean label, and like all the Fusions, has multiple applications.  

"The creamy horseradish is really great with classic steak, prime rib, and roast beef sandwiches. I've seen people mix it into hummus and then also on tacos. You really can use these in many different ways, but those are food pairings that have been really popular," said Canterbury.  

The last and certainly not least Fusion of the Musselman's New Apple Butter line is the Salted Caramel.

This Fusion features a perfect pairing of sweetness with a savory flavor blend of apple and salted caramel.

Salted caramel is almost universally trending on chef menus. According to Foodable Labs data, salted caramel is in the top three of flavors for dessert.

Chef Andi and Foodable Host Layla using the Musselman’s Apple Butter Salted Caramel Fusion |   Foodable Network

Chef Andi and Foodable Host Layla using the Musselman’s Apple Butter Salted Caramel Fusion | Foodable Network

This gluten-free and trans-fat free Fusion has applications for dessert menu items, but also for foods you may not be expecting.  

"It goes great on waffles and pancakes, perfect over ice cream, and excellent with sweet potato fries. I've also seen some of our team members pairing the salted caramel with wings," said Canterbury.  

For breakfast, it's a great topping to replace maple syrup or butter. Chef Andi demonstrates above how perfect this Fusion is on the breakfast favorite waffles.  

It can even be used for baking as a fat replacement.

Want to learn more about Musselman's Apple Butter Fusions line? Don’t miss the part one and two of this three-part series or explore some of Musselman's Apple Butter recipes here.

Editor’s Note: This is a sponsored post.

Video Produced by:

Vanessa Rodriguez

Vanessa Rodriguez

Writer & Producer


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