SeaFood Business

JUN 2014

SeaFood Business is the global trusted authority for seafood buyers and sellers. We are the seafood industry's leading trade magazine with more than 30 years of experience. Our coverage is based on the "business" of buying and selling seafood.

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Visit us online at www.seafoodbusiness.com June 2014 SeaFood Business 33 Behind the Line to which his buyers valued local food. In 2009 he opted to expand the farm-to-plate theme by opening the oyster bar overlooking Potter Pond, where Matunuck oysters are grown. At frst Raso thought the bar would be a seasonal busi- ness but diners kept showing up all year round. Tese days Matunuck Oyster Bar sees up to 1,000 diners a day at the height of the summer season, with a menu that includes halibut, lobster rolls and beef in addition to chowder, scal- lops, oysters, littleneck clams and jumbo shrimp. "Being able to sell my oys- ters retail and wholesale has allowed me to invest more in the farm and increase pro- duction," Raso says of his 7-acre oyster and clam farm. "Before the farm opened I was selling 500,000 oysters a year, but now I'm able to sell more than a million." Tere's no question that oyster bars tied to oyster farms have helped grow brand awareness. In the case of the Island Creek Oyster Farm in Duxbury, Mass., that brand awareness was impetus enough to build a restaurant under com- pletely separate ownership. Jeremy Sewall, co-owner of the Island Creek Oyster Bar, opened his 160-seat Boston restaurant in October 2010, selling mostly Island Creek Oysters, steamers and razor clams, among other seafood from diferent purveyors. "My partners and I felt there was a void of seafood restaurants in Boston that went back to the sea and connected to the source," Sewall says. "We wanted to take the spirit of the farm and the Island Creek Oyster brand, which is very well es- tablished in Boston." Te bar is an opportunity to talk about the farm and where the oysters come from, says Sewall, who despises the expression "farm-to-table," describing it as "just white noise. If you're operating a restaurant and you're trying to be chef- or food-driven, of course you're farm-to-table," he says. "What we did was the next iteration of that. We partnered with the oys- ter farmer, taking the spirit of the farm and weaving it all through the restaurant. It gave us legitimacy in what we were doing, and it's been really well received." Te bar sells up to 8,000 oysters each week, the ma- jority of them from Island Creek Oyster Farm. Back at Taylor Shellfsh, the restaurants are also help- ing to grow the brand while delivering great input from diners. "Te fastest-growing product we have requires a full year to grow, so we have a lot of time and efort invested in our products," Pearson says. "It's nice to be able to share it directly with the smiling faces of consum- ers at our restaurants." Contributing Editor Lauren Kramer lives in Richmond, British Columbia s e a f o o d e x p o . c o m / s o u t h e r n - e u r o p e 2 2 - 2 4 S e p t e m b e r 2 0 1 4 | B a r c e l o n a , S p a i n F i r a d e B a r c e l o n a | G r a n V i a | H a l l 1 Seafood Expo S O U T H E R N E U R O P E Part of a Global Seafood Portfolio: Produced by: Member: Official Media: The Seafood Marketplace for the Mediterranean A t t e n d S e a f o o d E x p o S o u t h e r n E u r o p e a n d y o u ' l l : • F i n d A L L t y p e s o f s e a f o o d p r o d u c t s , i n c l u d i n g f r e s h , f r o z e n , v a l u e - a d d e d a n d p r o c e s s e d , a s w e l l a s e q u i p m e n t a n d s e r v i c e s • S t a y o n t o p o f e m e r g i n g c o n s u m e r t r e n d s • B u i l d v a l u a b l e b u s i n e s s c o n n e c t i o n s Register to attend today! W e b : s e a f o o d e x p o . c o m / s o u t h e r n - e u r o p e Te l : +31 10 7 5 2 7 7 0 0 U s e t h e p r o m o c o d e 10 9 0 76 w h e n r e g i s t e r i n g F o r e x h i b i t i n g i n f o r m a t i o n , c o n t a c t t h e s a l e s t e a m a t s a l e s - s e @ s e a f o o d e x p o . c o m . Partnered with: 32_33_BTL_JuneSFB.indd 33 5/14/14 2:22 PM

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