How FoodLogiQ Had a Role In Helping Small Businesses Through the Romaine Lettuce Scare

In this episode of On Foodable, Paul Barron sits down with Bryan Cohn, Food Safety Solution Engineer at FoodLogiQ, at the Winter Fancy Food Show in San Francisco. The two chat about food safety compliance, whole chain traceability, and supply chain transparency solutions.

Cohn does a good job at explaining how FoodLogiQ works with businesses to accomplish its mission of mapping out the world’s supply chain to promote food safety and traceability.

“What FoodLogiQ is able to do is... automate their work flows, meaning being able to get documentation of suppliers, ingredients, products into a cloud system so they can be shared across organizations and then decisions can be made,” says Cohn.

One of the most recent food safety issues that FoodLogiQ had a role to play in had to do the with the recent Romaine Lettuce scare.

“Some of our clients leveraged our technology to understand where Romaine was within their respective supply chains,” Cohn shared with Paul. Thanks to FoodLogiQ, its clients were able to “justify their supply chain and their product path and journey.”

Companies like Tyson Foods and Subway have invested in the software firm hoping that more suppliers jump on board and begin to digitize their paperwork in order to have everything organized in one cloud.

To learn more about FoodLogiQ it’s processes and what challenges they face, check out the video above!

Video Produced by:

Vanessa Rodriguez

Vanessa Rodriguez

Writer & Producer


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Westward's Chef Will Gordon Shares His Matbucha Braised Wild Alaska Pollock Recipe

On this episode of On Foodable, we are featuring Chef Will Gordon, former Executive Chef of Westward, a Seattle restaurant located directly on the north shores of Lake Union. Chef Gordon will be working with wild Alaska pollock, provided by Trident Seafoods, to make a delicious Matbucha Braised Wild Alaska Pollock dish. This is the last episode out of our four-part series of chef demos that were filmed at our Foodable.io Seattle event, sponsored by the Alaska Seafood Marketing Institute.

About the Dish

Wild Alaska Pollock Braised in Matbucha with Preserved Lemon Cream, Charred Shishito Peppers and Herbs

Wild Alaska Pollock is an underutilized, sustainable fish species.

Wild Alaska Pollock is an underutilized, sustainable fish species.


Ingredients:

  • 6 ea. / skinned, Wild Alaska Pollock Fillets

  • 1 recipe Matbucha

  • Lemon juice

  • Extra virgin olive oil

  • 1 pt preserved lemon crema

  • 24 ea. medium-sized shishito peppers washed

  • 3 pts mixed pickled herbs: parsley, mint, and dill

  • Finishing salt


Method of Cooking:

This recipe serves 6 people. Preheat your oven to 400 degrees.  Heat up matbucha in two saute pans its oven proof handles (thin with a little bit of vegetable stock, water or tomato juice to the consistency of tomato sauce). When it is at a nice simmer, nestle in three portions of fish per pan, leaving space between each piece. Move to oven and bake for about 5 minutes, or until the fish is just done and flaky.  While the fish is in the oven, blister the shishito peppers in a hot, dry pan until black spots occur, and they are just cooked. Remove to a plate on the side.

After you remove the pans of fish from the oven, gently remove all of your fish to a plate off to the side. Put the matbucha back on the stove and reduce down if it needs it. Add a little olive oil, salt or lemon as necessary to make it taste as you like.  


Plating:

  • To serve, spoon some matbucha on each plate, nestle a few shishitos in the matbucha as well as your fish. Garnish with dollops of the preserved lemon cream and herbs that have been lightly dressed in extra virgin olive oil and salt.

Westward

“Westward is a restaurant with a real sense of place,” says Chef Gordon. “You can sit on the deck there, on the patio and look out and see all of Seattle… and eat oysters or eat a nice piece of fish out of our wood-fired oven and it’s like no where else in the world.”

To hear Will Gordon’s thoughts about what the role of a chef is today and to replicate his delicious sustainable fish dish, follow along by watching the episode above!

Chef David Glass, from Ethan Stowell Restaurants, Demonstrates His Lemon & Thyme Stuffed Wild Alaska Pollock Dish

On this episode of On Foodable, we are featuring Chef David Glass, from Ethan Stowell Restaurants’ Staple and Fancy Mercantile located in the Seattle neighborhood of Ballard. Chef Glass will be working with wild Alaska pollock, provided by Trident Seafoods, to make a beautiful Lemon and Thyme Stuffed Wild Alaska Pollock dish. This is the third episode out of our four-part series of chef demos that were filmed at our Foodable.io Seattle event, sponsored by the Alaska Seafood Marketing Institute.

About the Dish

Wild Alaska Pollock, stuffed with Thyme and Lemon, with Brown Butter Cauliflower and Salsa Verde

Wild Alaska Pollock is an underutilized, sustainable fish species.

Wild Alaska Pollock is an underutilized, sustainable fish species.


Ingredients:

  • 2 ea. / skin on Wild Alaska Pollock Fillets

  • 1 lemon, sliced 1/4 inch thick

  • 3 sprigs of thyme

  • 1 cup cauliflower florets 

  • 1/4 cup capers, rinsed

  • 1/4 lb butter

  • 1Tbs extra virgin olive oil

  • 1/4 cup picked parsley, fried

  • 1/4 cup picked sage, fried

  • 1 lemon, juice of


Method of Cooking:

Take the two skin-on fillets and lay slices of lemon and thyme in between. Tie the fish with butcher’s twine to secure the two filets together. Sear the cauliflower in the olive oil. Add the capers and butter. Allow butter to brown and add the lemon juice to stop the browning process. Grill the fish on both sides (about 4 minutes per side).


Plating:

  • Plate the fish, snipping and carefully removing the twine, and top with cauliflower, caper and butter mix. Top with crispy parsley and sage. 

Staple & Fancy

At Staple and Fancy there’s a focus on seafood and utilizing the abundance of quality local resources that are available to chefs in the city of Seattle. For Chef Glass, sustainability is a personal responsibility.

“As a chef it’s easy to think about today and tomorrow or just cooking for now,” said Chef Glass. “But when we look at the big picture and we look at five years from now…, twenty years from now and the impact of the use of the ingredients we have today on the future it’s important for us to have thought in the product that we use and ensure that we’re using product that is gonna be sustainable and it’s going to be available for our children.”

Essentially, he would hate “for species to become extinct and no one would have the chance to taste them again.”

To replicate this delicious sustainable dish follow along by watching the episode above!

Seattle's Chef John Sundstrom Breaks Down a Spanish-Styled, Braised Wild Alaska Pollock Dish

On this episode of On Foodable, we are featuring Chef John Sundstrom, owner of Lark Restaurant in Seattle, who will be working with wild Alaska pollock, provided by Trident Seafoods, to make a rustic Spanish-styled dish. This is the first episode out of our four-part series of chef demos that were filmed at our Foodable.io Seattle event, sponsored by the Alaska Seafood Marketing Institute.

About the Dish

Braised Wild Alaska Pollock with Tomato, Smoked Paprika and Olive Oil Smashed Potatoes

Wild Alaska Pollock is an underutilized, sustainable fish species.

Wild Alaska Pollock is an underutilized, sustainable fish species.


Ingredients:

  • Wild Alaska Pollock Fillets

  • 2 cup Small Yukon Gold Potatoes

  • 3 ea. Garlic Cloves, cracked

  • Vegetable Stock

  • 2 qt. Water

  • 1 tsp. Kosher Salt

  • 2 T. Extra Virgin Olive Oil

  • Fleur de Sel

  • Pimenton

  • Herbs: Thyme, Rosemary, Parsley

  • Seasoning: Pepper, Smoked Paprika


Method of Cooking:

To begin preparing the sauce for the Spanish-styled stew, sauté diced onions in olive oil until light golden. Then, add the sliced garlic, and cook until softened. While that is cooking start simmering some fingerling potatoes until they are tender in another pot with salted water, crushed garlic, and a couple branches of thyme. To continue with the sauce, add some white wine to stop the cooking process. As the reduction settles down, add really ripe, rough-diced tomatoes to the saute pan, add kosher salt and pepper as it simmers. Don’t forget to season your wild Alaska pollock fillets with some salt and pepper before you add it to the sauce. You will simmer until cooked for about 5 to 7 minutes. Add a splash of more white wine and vegetable stock. Also, add some fresh thyme, a pinch of rosemary, and smoked paprika. Finally, remove from heat, then serve or cool.


Plating:

  • Smash potatoes (skins on) with a fork to crush open.

  • Drizzle with olive oil and sprinkle with fleur de sel

  • Spoon braised pollock and sauce over the top.

  • Sprinkle on a little more pimenton and parsley leaves

 

Lark Restaurant

Sundstrom is the chef and owner of Lark Restaurant, which has been around for 15 years now.

“We were one of the first restaurant that were really able to celebrate underutilized species and cuts of meats and fish that were not so well-known,” says Chef Sundstrom. “So, you know, one of the first restaurants to really get into nose-to-tail and farm-to-table in the region.”

To replicate this delicious dish follow along by watching the episode above!

Simple Never Tasted So Good with Idahoan® Rustic Homestyle Russets Mashed Potatoes

Simple Never Tasted So Good with Idahoan® Rustic Homestyle Russets Mashed Potatoes

The majestic spud has withstood the test of time as a favorite side dish of diners, and for good reason.

Potatoes don’t just taste good, they are also good for you, offering an enriching source of vitamins C and B6, manganese, phosphorus, niacin and pantothenic acid.

According to the U.S. Department of Agriculture, potatoes are the No. 1 vegetable crop in the U.S. and the fourth most consumed crop in the world. The average American eats roughly 124 lbs. of potatoes per year.

It also holds the honor of being the first vegetable to be grown in space.

Besides the taste, the spud remains so popular because of its versatility. There are thousands of potato varieties, but the most popular include russet, red, white, yellow, purple, fingerling and petite. Potatoes can be served either baked, mashed, roasted, fried, scalloped or hashed, among many other creative options.

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