Barton Seaver - Fat and Flavor
About this Event
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 explore the world of options available to the home cook. As always, bring your questions!
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.
Thursday, September 29th
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Related Video FAQs:
- Can you share how you select a good butter? What should we look for?
- Is clarified butter better for you? Some people believe it has less cholesterol..could that be true?
- What are your favorite aiolis?
- Can I use the same Extra virgin olive oil for making a crostini, caprese salad, and sautéing?
- Extra virgin olive oil - how do I know which to buy? I have seen the same brand advertise "smooth" for sautéing or "robust" for marinades. Is there such a thing as an all around evoo, or should I have different brands for different purposes?
- How healthy is it to add any kind of raw fat/ oil at the completion of a dish?
- What is avocado oil typically used for?
- which oils are preferred for seafood, fish, beef... Which is for hottest to coolest cooking oils.
- I fell hard for langostines, which I’d never eaten before. Can you recommend a purveyor and any special recipes?
- What is the best butter to use in baking compared to cooking?
- I am interested in your advice regarding oils for cooking with fish. I have always used butter.
- How critical is use of no-salt butter in cooking, when "salt to taste" is often directed in the recipe?
- I am on a low fat diet, what are the best oils that pack in flavor but, can be used sparingly. What suggestions for reducing fat in your cooking?