Ocean Tides – Spring Menu 3rd Edition

Chef – Trees are Budding. Spring is Here!

Spring is one of the most versatile times of year for seafood selection and one of our favorites for big seasonal openings. Many species hit the market to set your culinary calendar on a path through the warm weather months. Seasonal blooming of plants energize the diner. It brings about their natural voraciousness in feeding, traveling, romancing, and experimenting with menus a bit less known to them. This make s it a perfect time to bring in the things that match the guests’ sense of adventure. For the next few weeks, will shine light on the coolest offerings of Springtime. Both Flora and Fauna will be represented in  our goal of making your Spring menu elaborately and functionally strong.

Morchella Morel – The True Morel Mushroom

(Morchella esculenta)

With 70 plus Morel species inhabiting the globe, we look to “America’s Mushroom”, the True Morel . Native True Morels grow wild in the Pacific Northwest announcing the arrival of spring and are among the most highly prized of all mushrooms.  The coloration can range from a dark yellow to a deep black. They are delicious fresh or dried, with an earthy tone, complex depth of umami, and a unique appearance and mouth feel. Morels should always be cooked before consumed. They can be saute’ed, barbecued, roasted or stuffed and baked.  Morels grow in many habitats such as fruit orchards, sandy soil, forest floor, wood chips, and a certain type of Morel grows in woody areas after a forest fire, the “Burnt Morel”. Foraged by experts, the True Morel has a few characteristics that distinguish it as the top tier fungi. The two most important features to examine when trying to identify a morel mushroom are the cap shape and whether the interior is hollow.  Morels have a very distinct cap. Fairly uniform, they appear ridged and pitted inwards.  On most Morels the cap will be attached to the stem, not hanging free as with  Amanitas and many other mushrooms. Morel mushrooms inspire more passion than almost any other type of fungi, and celebrates Spring with their arrival.

Alaskan Black Cod – Sable

(Anoplopoma fimbria)

Alaska boasts the largest Black Cod population in the world, thanks to the state’s tight regulations to ensure sustainability of its seafood species. Alaska Black Cod features a rich succulent flavor and a velvety texture. It has beautiful snow-white fillets that flake perfectly and are melt-in-your-mouth delicious! Abundant moisture, and clean sweetness provide the restaurant guest the ultimate in Fine Dining! It also gives Chef a canvas that is limitless in preparation.  Similar to Chilean Seabass, Alaskan Black Cod has one of the best flake of any species. Ribbon-like layers of “Butter” make Alaskan Black Cod one of the most luxurious protein components available, and it is at home with a global take on preparation. From the “fermented” flavors of rural Asia to the clean bright flavors of the tropics, Black Cod’s application can travel extensively or incorporate the freshness of local Spring ingredients and indigenous flavors.

Meagre Suzuki- Royal Seabass

(Argyrosomus japonicus)

Meagre is a newer program to the celebrated aquaculture programs that have for decades brought to us the Branzino, Dourade Royal, and Trout. The reputation of these species shows the consistent quality of the program. The Mearge, or Suzuki, program is just another shining example of the richness of Aegean Sea Aquaculture. The product is one of’s direct import opportunities that guarantees incomparable shelf life and quality.  Meagre Susuki is a larger fish in aquaculture with an average market weight around 6 lbs. It has a bright translucent flesh that can be enjoyed raw, or slightly cooked. If a clean bright flavor with a tremendous mouth feel is tricky to procure for your crudo, then Meagre Suzuki is available to fill the niche. Medium is probably as far as you would want to take this species to preserve the delicate flake and moisture. However, Meagre Suzuki lends itself to an abundance of methods and techniques, and stands to flavors that represent its wild distribution. Light Mediterranean, Japanese, Pacific Rim, and a host of other global flare is easily incorporated into a Meagre Suzuki presentation.

Contact to Customize Your Spring Features

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Lee Dellinger: 704-769-2257
Karen Harmon: 704-769-2262
Jon Flower – 704-769-2258
Ben Hollinger: 704-769-2320
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256

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