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From the Golden Gate to the Eastern Shore, We set the trend on how America eats. Please enjoy photos om the Laganitas Bottling Company throughout this issue
From the Golden Gate to the Eastern Shore, We set the trend on how America eats.
Please enjoy photos from the Laganitas Bottling Company throughout this issue
2012 CAPC Officers
PresidentAaron Johnson ([email protected])Executive Chef • Lake Merced Golf ClubDaly City, California
Chairman of the BoardSalvatore Campagna, CEC, AAC ([email protected])Retired
1st Vice PresidentJames Liu ([email protected])Executive Chef • Crowne PlazaFoster City, California
2nd Vice PresidentChef Frederick Sullivan ([email protected])Sheraton Fishermans WharfSan Francisco, California
SecretaryKarl Peters, CEC, CHC ([email protected])Swiss Chalet FoodsSan Francisco, California
Treasurer Roger Gafner ([email protected])Executive Chef • F. Teldeschi Winery
1st Sergeant at ArmsChef James Harris ([email protected])Culinary Consultants of America
2nd Sergeant at Arms Jay Marshall, CEC, AACSysco Foodservice, San Francisco, California
DirectorsElliot Katz, CFE, HAAC ([email protected])Peerless Coffee Company, San Francisco
Cornelis Huisman, CEC ([email protected])Retired Executive Chef
Bruce Luong ([email protected])President Sysco Foodservice, San Francisco
Peter Pomilia, ([email protected]) Newport Fish Company, South San Francisco
Magazine Staff
Editor/AdvertisingSalvatore Campagna, CEC ([email protected])
Beer ChefBruce Paton, CEC
Wine EditorSalvatore Campagna, CEC ([email protected])
Contributing Editor Roger Gafner
Magazine & Web DesignKgrafixLynn Koellermeier(925)672. 6725 ([email protected])(www. kgrafix.net)
Visit us on the Webwww.SFChefs.org
CAPC Committees
Chefs CommunityChef Clyde Serda
Culinary ArtsChef Loan Co
Golf TournamentSalvatore Campagna, CEC
RafflesRobert Gee, CEC
American Culinary FederationNational PresidentMichael Ty, CEC, AAC
e Culinarian • Volume 57 No.9
(415) 371.1302 182 Howard Street Suite 145 • San Francisco, CA 94105-1611
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Fish Tips APP called: PickMyFishJennifer McGuire, MS, RDNational Fisheries InstituteandPamela Tom, Sea Grant AdvisorUniversity of California
At a time when peo-ple are often told what not to eat, a
thorough review of dozens of seafood studies shows Americans should increase the amount of seafood they eat to at least 8-12 ounces (two to three servings each week). Here’s why:
Fish and shellfish of all types are nutrient-
rich, meaning they pack healthy nutrients like omega-3s and protein into less than a couple hundred calories per 4-ounce serving.
Eating seafood at least twice a week reduces the risk of
dying from heart disease, the number one cause of death among both men and women, by up to 40%.
Eating seafood 2-3 times a week during pregnancy and
breastfeeding boosts eye and braindevelopment in babies. In 2010 the Dietary Guidelines for Americans (DGA) included, for the first time, a clear recommendation for all Americans to eat a variety of seafood at least twice a week. The DGA are the official government policy on recommended eating habits. They drive revisions to the food pyramid(now MyPlate) and initiatives like the National School Lunch Program. The average American eats 110 pounds of red meat, 70 pounds of
poultry, and only 16 pounds ofseafood per year. Why is seafood consumption so low? Many Americans didn’t grow up eating seafood and simply aren’t comfortable buying and preparing fish and shellfish. In 2009 consumer survey data showed that 91% of parents with
children 12 years and younger say their children eat seafood less than twice a week. Among parents who feed seafood to their children less than twice a year, 65% reported that they rarely or never ate seafood themselves as a child. In planningmenus for your younger customers, shrimp is a good choice as 65% of the surveyed parents noted that shrimp was their child’s favorite seafood,
followed by whitefish such as flounder and tilapia, and tuna. (Source: http://www.qsrmagazine.com/news/seafood-underserved-kids ) PickMyFish.com is a tool recently designed by the National Fisheries Institute to build seafoodconfidence by helping people find types of fish they’ll enjoy eating. Whether at the seafood countercurious about a fish on special or in a restaurant wavering between two menu options, budding seafoodlovers now have a fast and easy way to choose the fish that suits their taste.PickMyFish can be used on any computer, smartphone, or iPad by visiting www.PickMyFish.com.Simply select taste, texture, flake, and color preferences and PickMyFish will generate tailored seafood
recommendations. Or, for super speedy decisions, skip straight to quick fish descriptions A-Z.
See chart on next page.
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