IBSS 2013

Shop, Prep, Repeat. Getting Ready for the IBSS 2013 and Seafood 24/7.

Snow, high winds, flight delays, missing shipments, three-wheeled carts...nothing stopped us from getting it done. snow, shop, prep, repeat

Top row, L to R: Snow falling in front of the Chinatown gate, snow at South Station, Snow on Beach St., a cart that caused Chinese cashier to say "too much."

Second row, L to R: Groceries, squeeze bottles, astro turf, materials.

Third row, L to R; Empty Convention Ctr day before 18K people descend; plows outside Convention Ctr; Snow; Registration done.

Last row, L to R; Checking the booth set up, MacGyvered a "vacuum"; the prepped and cleaned "kitchen"; all veg, washed, peeled, prepped.

 

Missing picture: the cart that lost a wheel!

British Columbia's Sustainable Seafood Wows the International Boston Seafood Show - Chef Nathan Fong at the Helm

Four hands, three days, sustainable seafood that knocked the socks off the International Boston Seafood Show. Thanks to Chef Nathan Fong and the whole British Columbia crew. We wowed 'em, eh? (see I speak Canadian now) Sustainable seafood British Columbia by Nathan Fong

Top row, L to R: a shot of the show floor; filleting a fish; French scrambled eggs with Northern Divine Caviar; Uni & Ikura on Koda Farms heirloom varietal rice.

Second row, L to R: sockeye salmon corn dogs, sockeye fried rice with ikura; Chefs Fong, Duarte, and me; Justin Henry of Northern Divine.

Third row, L to R: Fanny Bay oysters (and my coffee, of course); the "kitchen"; oyster chowder; Justin and Nathan.

Last row, L to R: Chef Fong with sockeye salmon in tomato-citrus ceviche; waiting for a cab to the Consulate event, BC wine (tasty!); and Oysters (of course).