From our Coolers to your Kitchen
March 20, 2023FRESH SPECIALSCortez Halibut – Sea of Cortés / Pacific Ocean, Mexico HAL123 – FILLET,LARGE, 1-2 LB FILLETS – $13.99/LB HAL124 – FILLET,LARGE,SK/ON – $11.99/LB Char – Farm-raised, Iceland CHA116 – 4/6,FILLET,SK/OFF,1-LB AVG FILLETS – $13.89/lb CHA117 – 4/6,FILLET,SK/ON,1-LB AVG FILLETS – $11.79/lbSablefish – Wild-caught, Pacific Northweat, USA COD1032 – FRESH,FILLET,SK/ON – $10.99/lb COD153 – FRESH,FILLET,SK/OFF – $11.49/lbBlue Swimming …
March 1, 2023 | Vol. 23, No. 2FRENCHED RACK OF LAMB SMS CODE: 200100 Make your Easter menu extra special this year with a Frenched Rack of Lamb from Santa Monica Seafood. Create a unique surf and turf combo, it’s the perfect way to treat your guests and tantalize their tastebuds! With its rich flavor profile and tender meat that goes perfectly with …
Chef Albert Park graduated Magna Cum Laude from the International Culinary School at the Art Institute in Orange County. His professional culinary career then began at the Double Tree by Hilton in Dana Point. He was first introduced to working in both a la carte dining and banquet cooking, which led to his first promotion as Banquet Sous Chef. Chef …
Born and raised in Schwerin, Germany, Chef Oliver Plust grew up in the kitchen always cooking with his mother. As early as 8 years old, he remembered always wanting to be a chef when he grows up. As cooking has always been his sanctuary, it was a natural step for him to choose this as his profession in life. Chef …
Born in Bogota, Colombia, Chef Felipe Gonzalez Varon moved to the United States with his family when he was just 7 years old. The foodservice industry has been a big part of his life since he was 15. After some time working, one of the restaurant owners noticed Chef Gonzalez Varon’s passion and dedication to the industry and asked if …
Formerly the Executive Chef for the Restaurant at the Getty, Chef Matt Lee has a quiet passion for culinary integrity and innovation. His exquisite eye for detail is evident in everything from his careful flavor composition to the stunning and playful visual presentation of each element on the plate. At 917, his facility with fresh, locally caught fish and other …
Chef Jeffrey Viviano started his passion for cooking in his grandparent’s kitchen which instilled a love for food and family at the dinner table. His family lived very modestly and used hunting and fishing as a food source, not just a hobby. Chef Viviano remembered always being very careful not to make a mistake in cleaning and cutting the fish …
Chef Adam Titze grew up in the Midwest helping his grandmother prepare the holiday meals for his large family. It gave him an appreciation for work, and the attention to detail required to prepare meals on this scale. And it inspired him to pursue his love for food on an even grander scale. Chef Titze began his pursuit as a …
Chef Greg Byma worked in construction throughout his early 20s until he realized his heart was somewhere else. He enjoyed the early memories of all the times he spent cooking with his grandmother and watching the joy in those who shared in their culinary creations. With the support of his wife Frank’e, he embarked on a new adventure to pursue …
Born in the Philippines, Chef Czarina Sico moved to the South Bay neighborhood as a child with her family. Some would say she was destined for a career in hospitality, as cooking and the memories created in the kitchen have always played an important role in her family. So much so, that Chef Sico credits her mother for not only …
