TEAM SEAFOODS.COM BLOG


Ocean Tides – A Bit More Exotic

Chef – Get Your Head In The “Game”   

 The Exotic & The Wild

Ostrich

SeafoodS.com lets you inspire the kitchen and treat your guests to the extraordinary! Each month SeafoodS.com will supplement your monthly menu planning by featuring a seasonal direct program from a specific region of the globe. Our direct programs will bring the outstanding culinary experience of each region directly to your restaurant, menu, team, and guests.

SeafoodS.com isn’t just your aquatic protein advocate. We have sea legs and a land lubber’s reach. September preludes Autumn, and we have your transitional game meats! Hot enough for Summer, but cool enough for your clientele. Bring sustainable pastured and wild game to your board for a distinct change to your End-of-Summer menu. Get your September “Game” going…

Chapter 3

Feral Texas Swine  (Sus scrofa)

Boar2

The Wild Boar of Texas are not the pink, curly-tailed pig of the domestic barnyard. They are the feral descendants of pigs brought from Europe. Firstly pigs were imported as food for exploration and colonization, and more recently for game hunting. The Wild Boar of Texas survive in a natural environment and are harvested for their delicious meat. SeafoodS.com has a direct line to the wild. These Wild Boar provide a deeply authentic flavor of hunted game. The Wild Boar survive on a foraged diet of acorns, hickory nuts, pecan, and seeds. The Summer fattening is at its peak with a long season of fruits, grasses, mushrooms, and eggs. Their varied diet offers a very intense “pork” for any menu. Hunting is open, but your hunt for sensational swine is over.
Check out our full list of Wild Boar cuts attached in the red link below.

Ostrich  (Struthio camelus )

Ostrich2

Looking for a great beef alternative? Don’t hide your head in the sand when it comes to Ostrich. Ostrich is a phenomenal “Red Meat”. It offers a lean alternative to beef and has a close resemblance in appearance and flavor. Ostrich does, however, have a depth of flavor that surpasses those resemblances. Ostrich has become a very popular protein in the United States and is welcomed to those cutting down on richer meats. It shares a lean quality found in other birds, but blows them away in heartiness. Ostrich holds a multitude of applications. From rare grilled filet to smoked sirloin, the Ostrich is a bird that is more than just the word. SeafoodS.com offer pastured Ostrich that generally feed on the insects, grasses and seeds of their environment. The diet is supplemented with a high quality all natural feed that is packed with protein from natural grains. They are processed in strict accordance to USDA food safety and are readily available year-round. Put a big bird on the board and your guests will be impressed.
Check out our full list of Ostrich cuts attached in the red link below.

Kangaroo  (Macropus giganteus)

Kangaroo

Though there are many species of Kangaroo, the most predominant in food production is the Eastern Grey Kangaroo. These are large Kangaroo with lean yet tender meat. Kangaroo meat is a fine textured soft meat with tender muscle fibers, virtually no fat and little connective tissue. Kangaroo meat is extremely healthy. Fat levels of kangaroo meat are typically 1-2%. This means the meat must be cooked rare and with care to avoid over cooking. It is clinically proven that the Kangaroo is a spectacular protein. Kangaroo meat is a staple on the menus of the US Olympics training center.  It is a well-flavored meat with the intensity of the flavor ranging from subtle in young animals to distinctive in older animals. Kangaroo dishes respond well with aromatic spices and abundantly seasoned vegetables.  Jump into Fall with an exotic on the menu.
Check out our full list of Kangaroo cuts attached in the red link below.

WILD & EXOTIC GAME

Contact SeafoodS.com

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Clint Dowell: 704-769-2258
Karen Harmon:  704-769-2262
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256


Ocean Tides Seasonal Menu Planning Guide ~ September Edition

Chef – Get Your Head In The “Game”   

 Our Feathered Friends

Squab2

SeafoodS.com lets you inspire the kitchen and treat your guests to the extraordinary! Each month SeafoodS.com will supplement your monthly menu planning by featuring a seasonal direct program from a specific region of the globe. Our direct programs will bring the outstanding culinary experience of each region directly to your restaurant, menu, team, and guests.

SeafoodS.com isn’t just your aquatic protein advocate. We have sea legs and a land lubber’s reach. September preludes Autumn, and we have your transitional game meats! Hot enough for Summer, but cool enough for your clientele. Bring sustainable pastured and wild game to your board for a distinct change to your End-of-Summer menu. Get your September “Game” going…

Chapter 2: The Feathered

American Squab  (Columbidae)

Squab3

Squab have been domesticated, fattened and eaten since ancient Egypt and Rome. The tenderness of the Squab is only paralleled by its full-bodied flavor. Squab are young domestic Pigeon/Dove that have been bred for size, taste, and tenderness. These are not your typical “City” Pigeon. The breeding/husbandry of these birds have been cross selected and diverted to a premium for nearly 100 years. Grown sustainably in the Carolinas, these birds are an all natural protein with no hormones, antibiotics, or chemical treatment what-so-ever. When obtaining the most succulent Squab, the best feed is used. It consists of an all natural, all vegetarian composition that ensures the highest quality meats from these brilliantly raised Squab. The Squab is minimally processed by hand and vacuum sealed for incredible freshness. These birds have fed Kings, Queens, dignitaries, and American Presidents. This is the pinnacle of Squab in the marketplace, and SeafoodS.com offers a year-round supply of the best available. Choose SeafoodS.com for your Squab to elevate the bird on your menu.

Pheasant  (Phasianinae)

Pheasant2

As dining evolves to a photo-op for every plate, give your shutter happy guests a great muse. Wisconsin free range Pheasant is just that… a muse for the senses. The White Pheasant boasts a remarkable yield that is sure to bring a wow factor to your cutting board and your guests’ table. Bred for “Big”, these Pheasant are a powerful pastured bird that feed naturally on insects, seed, and grasses. Their diet is supplemented with a protein- rich, natural-grain, and animal by-product free feed that only accentuates the tenderness and succulence of the meat. With a constant supply of fresh spring water, the Pheasant live a chemical free existence. No hormones, antibiotics, or flavor enhancers are used in the raising of these Pheasant. This provides a superb Pheasant with wonderful flavor and ample moisture. Try Free Range Pheasant for your next menu.

Quail  (Odontophoridae)

Quail

Quail is the petite bird on very successful menus. For those who are passionate about the best, SeafoodS.com provides a Quail program that ultimately solves any procurement challenges. These Quail offer multiple specs, including whole, boneless, semi-boneless, airline breasts, and fresh eggs. The Quail are raised in an all natural, “Never Ever” program that uses no antibiotics, hormones, steroid, or flavor enhancers. The Quail are fed a protein rich grain diet that allows for maximum size and yield. A healthy, veterinarian supervised, and HAACP controlled environment produce the highest quality Quail in distribution. SeafoodS.com facilitates a Priority Overnight delivery to ensure the ultimate freshness. Quail hold high reverence among the most formidable restaurants, clubs, and resorts in the nation. The extremely flavorful, yet petite protein lends style and refinement to “tight” sets and center-of-the-plate presentations.

Got Game?

Click the Link below and Call SeafoodS.com for Availability and Pricing.

GAME BIRDS

Contact SeafoodS.com

Josh Adams : 704-769-2260

Josh Bogen: 704-769-2261

Mike Casagrande: 704-769-2263

Clint Dowell: 704-769-2258

Karen Harmon:  704-769-2262

Patrick Lowder: 704-769-2265

Chris Nelson: 704-769-2256


Ocean Tides Seasonal Menu Planning Guide ~ July Edition

Chef – California & The Baja Crush It In July!

California Coast & Sea of Cortez

Baja Reef
SeafoodS.com let’s you inspire the kitchen and treat your guests to the extraordinary! Each month SeafoodS.com will supplement your monthly menu planning by featuring a seasonal direct program from a specific region of the globe. Our direct programs will bring the outstanding culinary experience of each region directly to your restaurant, menu, team, and guests. The month of July will feature the delicacies of the Deep Pacific rising into the California coast and the Gulf of California. Contact your sales rep today to build your ideal box.

Chapter 1: Invertabrates

Sea Urchin (Strongylocentrotus franciscanus )

Urchin California3
Hand harvested California Urchin produce one of the most admired Uni in dining . There is no denying the allure of the buttery delicacy that is Sea Urchin. It finds itself as a favorite of those who crave the unadulterated taste of sea creatures. Its punch-to-the-mouth Pacific heft transitions to a buttery silk that finishes with a prolific sweetness. Urchin is an echinoderm with no edible equal. From California Gold Grade allowing the perfect Sushi and Crudo presentations to sauces and desserts from the Vana offering, Uni has a feasibility for any seafood approach. Purchased live or expertly processed and graded, Urchin and its Uni offer a peculiarity while anchoring the essence of seafood dining. The flavor of the Sea.

Red Abalone (Haliotis rufescens)

Abalone
Baja Red Abalone is where a Clam’s salinity meets a Scallop’s sweetness. This is an effortless union of mollusks’ most desired characteristics. When purchasing live Abalone preparation is the key to bringing a very delicate finish to Red Abalone. If cleaned to the “foot”, gently tenderized, and sliced raw Abalone is an elevated item for Sushi and Crudo. Are you perfecting Sous Vide? Abalone should be your next protein. Bringing to the front the tenderness and “butter” of Abalone could be your “64 Degree Egg”.  Purchased live, meats, and tenderized steaks should make for easy discernment of what your recipe needs.

California Spot Prawns (Pandalus platyceros)

Spot Prawn2
Fresh Kill California Spot Prawns or “Sweet Shrimp” convey a towering representation of Ama Ebi. Deep dwelling Spot Prawns submit abundant moisture and remarkable confection. There comes but very few crustaceans that warrant the reputation that is given to California Spot Prawns. From La Jolla to Coronado the locals know that there is no equivalent to a raw or butter sauteed Tail , or a crunchy fried head from the California Spot Prawn. SeafoodS.com represents a very unique availability for California Spot Prawns. Captured and held live until ordered, our Spot Prawns are then submersed into an icy slurry that kills instantly and preserves the quality of the meat while slowing enzymatic reactions in the thorax and head. This presents the perfect Sushi ingredient and offers an ultimate protein for countless cooking techniques.


Chef Hugo Ortega

Chef Hugo OrtegaChef Hugo Ortega Dish

Executive Chef/Co-Owner, Hugo’s and Backstreet Cafe

HOUSTON . . . Hugo Ortega, executive chef/co-owner of Hugo’s and Backstreet Cafe and a three-time finalist for James Beard Foundation Awards (2012, 2013 & 2014), was born in Mexico City, the oldest of a family of eight children. At 15, he began working at one of several Procter & Gamble factories in Mexico to help support his family.  “In Mexico, we have a saying, ‘If you’re born poor, you’ll die poor,’” says the eldest Ortega. “I knew I wanted more from my life.”

In 1984, Ortega immigrated to Houston with a cousin and a friend. He had no contacts or job leads, but was determined to make a life for himself in America.  “My family has always had a strong work ethic,” he says. “And I strongly believe that if you work hard, people will respect you.”

Slowly, step-by-step, Ortega began to set down roots in the bustling oil capitol. He shared an apartment with several friends, and followed up on leads for jobs in nearby restaurants. He was happy to find his first job, as a dishwasher, at a popular bar and nightclub. While the pay was meager, Ortega grabbed at the opportunity to learn the fundamentals of the restaurant business and find contacts to help him improve his English.

Later, he moved on to a downtown Houston restaurant as busboy during the day and, at night, he cleaned the floors in office buildings to supplement his income. “I was fortunate to have two steady-paying jobs,” recalls Ortega. When his friends in Houston planned to move to California, he opted to stay in Houston. With an unexpected turn of bad luck, Ortega found himself without work.

“It was a very bad time for me,” Ortega remembers. “Most of my friends had moved away, I was out of work and afraid that I wouldn’t be able to pay my rent.” A friend took Hugo to Backstreet Cafe, where he found employment as a dishwasher/busboy.  It was at Backstreet Cafe tat, according to the chef, “the great opportunity of my life came.”

Tracy Vaught, owner of Backstreet Cafe and Prego, was impressed with Ortega’s positive attitude and willingness to learn.  She thought he showed a great deal of promise and offered him a position on the line in the kitchen.  He worked diligently, familiarizing himself with every aspect of the kitchen and was soon promoted to the kitchen at Prego, where he worked side-by-side with Executive Chef John Watt.  Impressed by his hard work and dedication, Vaught offered to enroll Ortega in the Culinary Arts program at Houston Community College.  He jumped in with both feet.