Knowledge Base > Barton Seaver - Fat and Flavor

Fat and Flavor

Barton Seaver - Fat and Flavor

This event was on Thursday, September 29, 2022 at 11:00 am Pacific, 2:00 pm Eastern

Join Chef Barton Seaver to discuss the wide world of cooking and finishing oils (and butter, of course!). We’ll discuss strategies for making the most of this culinary staple and exp… Read More.



I fell hard for langostines, which I’d never eaten before. Can you recommend a purveyor and any special recipes?

— Judith Trusdell


I do know that that regalis Foods r e g a l i s is an is a online specialty stuff. I mean you can get live spot prawns sent to you. You can get live King Crab sent to you. You can get soy sauce made by a 200 year old monk from a single monitor. Just I mean you can Judith you can spend your kids inheritance very quickly here at regala's Foods. That's not to say Some of these things aren't worth it, but they I know that they've I've seen some some Norwegian langoustines from them before so check them out. I don't know if he's still in business, but Dirks Seafood up in Chicago where I know you're I think you're up in the Evanston Evanston. I they do a really nice job it when they when they I assume they're still open but they do a nice job, but also check into Fortune fish out of Chicago. There's some very dear friends of mine. They do mostly wholesale but I think they might have a retail market around so check into them. It's definitely sort of a special order thing. It's not something it you're just gonna find it even the Whole Foods. So but look around for him and people might be bringing them in for the holidays in a special especially so check them out.


Barton Seaver

Barton Seaver

Chef, Educator, Author