Barton Seaver - Seafood on the Grill
Join Barton Seaver as he grills seafood in a variety of ways, from whole, fillet, and wrapped in grape leaves. He’ll be cooking up one of the great treats of summer; fresh caught Bristol Bay Sockeye salmon, straight from Alaska.
Barton will focus on techniques that apply equally to whatever fish is on your menu – trout, bluefish, bass, whatever you’ve caught or bought.
Some preparations from Barton's menu include:
-Grilled in grape leaves
About Barton Seaver
Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities.
An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage.
He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.