By The Blue Ocean Mariculture ‘Ohana, May 4, 2018
The Blue Ocean Hawaiian Kanpachi team is in Chicago for the James Beard Awards.
The Blue Ocean Hawaiian Kanpachi team descends on Chicago this weekend to celebrate the James Beard Awards which go live on Sunday, May 6th at 6:00 PM Central Time. As founding members of the JBF Sustainable Seafood Program, we are in Chicago to promote the program with two outstanding chefs who created incredible cooked dishes featuring our sustainable Hawaiian Kanpachi.
Let me explain. This past January we hosted Ed Brown, President of Restaurant Associates, to our Hawaiian operation to see first-hand how we produce Hawaiian Kanpachi. After the trip, we were pleased to engage with Ed and his team at RA to share the amazing story of how we produce delicious Hawaiian Kanpachi, and how our sustainable open ocean offshore farm is leading the nation in sustainable production practices. This led to a 60-day contest across the RA network where his team of talented professional chefs submitted prepared dishes featuring Hawaiian Kanpachi in a cooked, center of the plate format. The resulting dishes were nothing short of culinary masterpieces – which you can see on Instagram here (#HKTOJBA). Ove 60 chefs contributed exciting cooked preparations for the competition, highlighting the versatility of Hawaiian Kanpachi as an entrée.
The cooked dishes were evaluated by three popular Chefs, including Chef Freda Sugarman (Sarabeth’s, NYC), Chef Dave Anoia (DiAnoia’s Eatery, Pittsburgh) and Anderson Witherell (The Fish Guys, Minneapolis). The dishes were evaluated based on uniqueness & creativity, ingredients and overall aesthetic of the final presentation. The winners were Chef Mark Greene (Restaurant Associates – Boston) and Chef Jason Heiselman (Restaurant Associates – NY) as their dishes were simply beautiful and incredible at the same time. Chef Mark won for his Hawaiian Kanpachi that was seared and brushed with black garlic and served with grilled baby leek, asparagus, pickled shallots, local more mushrooms and smoked potato puree’. Chef Jason won for his everything crusted Hawaiian Kanpachi with spicy basil honey, fresh garbanzo beans, spring peas, and purple potato mash. As winners, the grand prize was a trip to the James Beard Awards in Chicago. Chef Mark and Chef Jason will be spending the weekend in Chicago, celebrating their spectacular dishes with our beautiful Hawaiian Kanpachi, and then attending the JBF awards. Way to go, Chefs!
As we descend on the Windy City, we are excited about supporting the JBF Sustainable Seafood Program’s inaugural year. We also celebrate our new partnership with Ed Brown and Restaurant Associates; we celebrate our judges Chef Freda, Dave & Tim, and we celebrate two really special Chefs who use their skills to create magical Hawaiian Kanpachi dishes.
We will be live on social media all weekend, so be sure to watch our debut of the dishes, the winning chefs, and the Windy City this weekend as we prepare to celebrate our team, some special Chefs, our RA partnership, and the JBF Awards!