Ocean Tides – Setting Trends for ’17

Chef – Set Your 2017 Path With!

Celebrate Your Own Food Trends

Everyone with a computer, phone, tablet, and newspaper/magazine subscription has seen some paradoxical reiteration of “2017 Food Trends”. This is where those writers who are “in-the-know” and chefs around the media camps, and culinary websites have all brandished their predictions of what will be “hot” or “trendy” this year. It is all well and good for restaurant guests to read them and feel a bit closer to the industry. It also allows cooks, of all levels, to find depth in items that may have not been researched in their careers. It also brands a myriad of products that have been underutilized, under sung, or under a rock for the past one hundred years. It opens a whole new ingredients list, methodology of technique, philosophy of procurement, or ideology of food that will flourish for the next three hundred and fifty some odd days. We are all intrigued by where this year will take the concept of food and beverage.

At, we invite you to see the products that we are securing in 2017, and watch closely to the ever-improving list of items that we continually add to the roster. We invite you to sit for a moment and discover your own “trends”. We invite you to take a raw ingredient, specialized technique, or your own philosophy to set the trend… to make it “hot”. We invite you to go against the grain of 2017 commonalities if you so choose. We know that our customer base and potential clients are extraordinary, and are the leading culinarians in each of your own marketplaces. We offer a Glossary and Menu Planning feature to our site to open up the floodgates of “trendy” creativity. If you don’t see an item that you seek, simply contact and a procurement expert will happily comb the planet for your need.

However, we did see a couple popularly noted trends that even peaked our interests. Below are examples of those note-worthy items.

Non-Sushi Japanese

And why not? Sushi is relatively “new” in a cuisine that spans thousands of years. The flavors of Japan are inherently sophisticated and the umami of most colloquial ingredients are utilized in heartier dishes. That’s exactly why we look to Wagyu. With the remarkable lime-light recently shown on Kogi Fungus (Aspergillus oryzae), nothing accepts the rich flavor of Kogi like a well marbled cut of Wagyu. Call Team SeafoodS to secure the perfect Wagyu program.

Japanese Satsuma


Lone Mountain Ranch

Mishima Reserve

Snake River Farms



Our tentacled friends hit high prediction marks on Pinterest for 2017. That simply means that the general diner is finding a new love for this cephalopod. From the classic Mediterranean preparations to Old School Smoking and BBQ, this peculiar animal is not as unapproachable as it has been in the past. While we are overtly impressed with the Octopus of Spain and other Med locations for multi-seasonal menus, we celebrate the Apalachee Bay until the end of Stone Crab season. Our team has been working closely with sixth generation Apalachee Bay Stone Crabbers all season. The by-catch of the haul is delicious Apalachee Octopus. The crab-fattened Octopus, which feed on the Stone Crab, arrive to the dock rigor-ed and days fresher than they will arrive to their destination “market”. This is a platinum opportunity to purchase directly from the hands of the trappers themselves. Don’t let the first quarter sneak by without trying these Octopus. Reach out to Team SeafoodS to chat about the harvests and availability.

Apalachee Bay Octopus




Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Karen Harmon: 704-769-2262
Jon Flower – 704-769-2258
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Aaron Philbrick: 704-769-2320
Brad Rosa: 704-413-3267

Happy New Year!!!

We would like to thank the host of Featured Chefs from 2016. Their support is what continually raises to the next level of service. We are truly honored to be able to serve such a talented group of culinarians, and we wish you all the most prosperous new year.

This slideshow requires JavaScript.

Celebrate The Holidays – Advent Calender

Winter Polar Halibut

The holidays are right around the corner. is excited to feature a Wintertime Halibut from the polar circle. Our Day Boat fleet of nine Norwegian “Sjark Boats” fishes short trips in the Barent Sea. Ultra-fresh, flown weekly into the United States, this halibut is a perfect feature for your December menu.

Lone Mountain Ranch Wagyu

Acquired in 1965 by Marion and Glen Lloyd, the Ranch served as the stomping grounds for the extended family while they raised various breeds of commercial cattle. Mary Lloyd Estrin and her husband Robert (Bob) Estrin took the reins of the Ranch in the mid-90s, spending cherished time on the land while cultivating a new legacy for the Ranch. After experiencing Wagyu beef at a Santa Monica restaurant in 2004, Bob knew the future of the family Ranch lay on his plate. In 2005, Bob purchased his first two 100% Fullblood Wagyu Bulls, transitioning the entire herd from conventional cattle to 100% Fullblood Wagyu by 2008. Located in Golden, New Mexico, between Santa Fe and Albuquerque on the historic Turquoise Trail, the Lone Mountain Ranch is a treasured and enchanting swath of land. Nestled between the San Pedro and Oritz Mountain ranges, this 27,000-acre plot is a vibrant ecosystem anchored by the lone mountain that guards the valley. We value this very special place as a piece of our heritage and take great care in nurturing it.

Maine Wild Sea Scallops

Get your Sea Scallop recipes in “Holiday mode”. December 1st opened the Maine Scallop Season and unites again with some of the freshest Day Boat Scallops Maine has to offer. This small Day Boat fleet of divers and dredgers are rigged and ready. The Scallops’ commercial harvest bolsters 6 day work weeks. The weeks consist of half diving beginning December 1st and ending April 15th, and half dredging beginning December 5th and ending March 29th. Each shipment of Day Boat Sea Scallops state F/V or Divers’ names to ensure you and your guests the trace-ability of these immaculate Scallops. Reach out to to get your Holiday menus secured.


The Spencer Gulf prawn fishery leads the way in environmentally sustainable fishing practices, which is now being role-modelled worldwide. Recently this was acknowledged through being awarded Marine Stewardship Council Certification. Spencer Gulf King Prawns are an Australian product, caught and packed in Australia. The highest level of quality control is maintained, ensuring presentation, flavor, and product life is preserved.

Wild Nigerian Tiger Prawns are an alien species to many waters far from their Asian origin. They are considered invasive, and eating them could be viewed as stewarding ecological balance. Wild Nigerian Prawns are an incredible tasting and an awe inspiring product. With correct culinary application, the Wild Tiger Prawn can be the summit of the “Seafood Feature”. A hearty initial snap that finishes buttery and succulent, Tiger Prawns are “Giant” in proportions (some 10-13″ long), and have vast culinary applications. Wild Nigerian Tiger Prawns will have your guests “Marketing” your restaurant to everyone they encounter.

arabineros are “Parte superior del mundo”. Top of the world!!! Carabineros reign supreme in Mediterranean Fine Dining. Red Shrimp boast a natural Lobster-Like Sweetness and a very robust “Sea” flavor. Revered for the almost absurd size the Carabinero is by far the largest Red Shrimp on the market. Culinary applications demand skill and respect of the product. Treat as a delicate small Lobster and it becomes a protein without reproach nor equal.

Nantucket Bay Scallops

Captain Jeff Henderson of the F/V Miss Alice has been fishing the Nantucket Harbor and surrounding scallop grounds for decades. Over the years he has developed an almost uncanny knack to always locate these succulent bivalves regardless of the conditions. Jeff works with 15 other boats and skippers during the course of the Season to provide with “Nannys” direct from his “Scallop Shanty” to your guests plates within 24 hours from live shuck.

Nantucket bay scallops are harvested by fishermen in small boats from the shores and bays of Nantucket Island using hand dredges. Scallops are landed live, taken ashore and immediately shucked, often by the fishermen themselves in dockside shucking shanties. Fishing for bays can be restrictive: besides heavy winds and ice that can keep the boats tied, fishermen are actually forbidden from harvest if the air temperature is lower than 28°F before 10 AM. Because the water is warmer than the air, scallops will die immediately once dredged, killing both undersized juveniles who would be cast back along with the marketable catch. And although the season is opened until March, it is not uncommon for fishermen to stop fishing altogether once the harbor freezes up entirely, sometimes as early as the first week of January. Nantucket Bay scallops are smaller than sea scallops, and are about the tip of the thumb once shucked (60-80 per lb or 60-80 count). The meat itself is the abductor muscle of the scallop, and has a sweet, mild taste that is unequalled anywhere. Nantucket Bays are especially sought after because of their ability to be served raw when fresh, and at their ability to caramelize beautifully when put to heat. Super fresh Nantucket bay scallops can and SHOULD be enjoyed raw. Some sushi connoisseurs swear that the scallop is the greatest raw bar selection. Otherwise, bay scallops are preferred in ceviche dishes or are baked with herbs, wrapped in bacon, skewered and grilled, or battered and deep-fried or lightly pan-seared until the edges are a crispy brown. Simply one of the best treats that the ocean can offer.

Florida Stone Crab Claws

2016’s Stone Crab Season is going very well. We look at the abundance of this sustainable fishery as a shining symbol of Holiday Magic. The crab are moving well and finding the traps daily. invites all of our Chefs to incorporate this stunning, sweet, mellow, and succulent Crab Claw in any of your Holiday menus.

Florida Stone Crab harvests are one of the most “sustainable” crab industries in the world. Only the larger claw is removed, returning the live Stone Crab to the water to regenerate another claw.


Celebrate The Holidays With Maine Sea Scallops

Get your Sea Scallop recipes in “Holiday mode”. December 1st opens the Maine Scallop Season and unites again with some of the freshest Day Boat Scallops Maine has to offer. This small Day Boat fleet of divers and dredgers are rigged and ready. The Scallops’ commercial harvest bolsters 6 day work weeks. The weeks consist of half diving beginning December 1st and ending April 15th, and half dredging beginning December 5th and ending March 29th. Each shipment of Day Boat Sea Scallops state F/V or Divers’ names to ensure you and your guests the trace-ability of these immaculate Scallops. Reach out to to get your Holiday menus secured.

Nellie Celebrates Great Chefs

What do you say when your Chef invites you to not only discuss product for a James Beard Dinner, but also attend the affair? Well, “Hell yes!”. CELEBRATING great food is what is all about and  customer champion extraordinaire Chris Nelson jumped in with both feet!  Can you say “Cannon ball!”?. takes great pride in being the trusted resource for our customers.  We always strive to be the best partner when our Chefs are looking for proteins, foraged items, and culinary oddities from across the globe. Recently, Chris was honored with the invitation to dine at Cerulean in Indianapolis as guests of Executive Chef Kevin Ashworth of 610 Magnolia. The guests were a who’s who in the culinary world. They were treated to a coursed tasting to celebrate the late James Beard with this Friends of James Beard Benefit dinner. The culinary experience included the talents of Event Hosts Chefs Alan Sternberg (Cerulean) and Pete Schmutte (Cerulean), along with Kevin Ashworth (610 Magnolia), and Ryan Santos (Please).

Chef Ashworth and Chef Lee have been devotees of our Lone Mountain Ranch Wagyu Tongue, and Santa Barbara Uni. During the menu planning, research, and development, Chef Ashworth challenged the food community to put its best food foot forward. Built on trust, mutual respect and a long-term partnership, Nellie embraced the conversation and was honored with the invitation to dine with the James Beard guests.  Everyone was treated to  a transcendental bombardment of small plates portraying impeccable culinary mastery.

Part of award-winning Chef Edward Lee’s empire, 610 Magnolia embraces a “modern approach to a Southern table”. Through a robust exchange of historic, progressive, diverse and complex ideas, Chef Ashworth CELEBRATES Southern ideology  while pushing the culinary boundaries. With acclaim from some of the nation’s leading food-centric, lifestyle, and trend-setting publications, it was a matter of time until he unrolled his knives in the kitchen of legacies, A James Beard Dinner. is privileged to be a part of the processes involved in making 610 Magnolia a spectacular dining experience and humbled by the opportunity to serve Chef Ashworth and his team. It was a great honor to be invited to savor the experience firsthand, and to revel in the talents of these incredible chefs. Thank you!