Tasting … Makes The Difference!

FISH TALES
™
June 2015
A Samuels and Son Seafood Magazine
Tasting … Makes The Difference!
In this Issue:
Don’s Salads - from Grains,
Pasta to Seafood - Taste the Difference
Chef Ian Knox
Educates Youth on Fish and Cooking
Paradise Shrimp - An Endless Paradise of Taste
Raw Bar to Sushi Pyramids, Caterers go Beyond Surf and Turf
Photo by: Josiah Andrews
Spot
light
From Raw Bar to Sushi Pyramids,
Caterers go Beyond Surf and Turf
Summer is the time for outdoor events, dining under
the stars and of course, weddings. All of these
catered events would not be complete without
incredible seafood options, and featured below are
some of the region’s best caterers, especially when it
comes to seafood!
For customers who are looking for variety with their
event, Feast Your Eyes Catering is the perfect option
for weddings, business functions or special events.
Offering the widest collection of culinary possibilities in the Philadelphia region, Feast Your Eyes can
do everything needed from a backyard cookout to a
special elegant evening. Featuring fresh and succulent seafood selections, Feast Your Eyes specializes in
dinner stations themed to your taste. The Asian Spice
Station features delicious Sake Glazed Salmon, the
Summer at the Shore Station boasts Pan Seared Crab
Cakes, and if Italian is your taste, the mouthwatering
Orecchiette made with plump Shrimp can’t be
missed at the Northern Italy Station.
When it comes to weddings in the City of Brotherly
Love, Cescaphe Event Group is the new standard.
Founded by food industry leader Joe Volpe in 2003,
Cescaphe caters to the specific needs of their clients
with five scenic venues, and they go to great lengths
to make sure the décor, service and above all, the
food, is perfect on that special day. Cescaphe’s
famous “Cocktail Hour and a Half” features a raw bar
stocked with Jumbo Shrimp, Little Neck Clams, Blue
Point Oysters and Crab Claws. For dinner, Cescaphe
offers a wide variety to satisfy any taste. Flavorful
Chilean Sea Bass, Roasted Grouper, perfectly grilled
Mahi Mahi and fresh Twin Lobster Tails are only a few
of the numerous seafood options available.
While Philadelphia has some great catering options,
so does the Western part of the state, and at the
forefront of Pittsburgh catering is Common Plea
Catering. Offering a great selection of options and
catering services for all events from business breakfasts to sophisticated catered dinners, Common Plea
provides an unmatched bounty of Seafood for any
event. Featuring Mini Crab Cakes, savory Scallops
SamuelsandSonSeafood.com
Employee of
the Month
By: Joe Ciminera
wrapped in bacon, Spicy Ginger Glazed Tuna along
with outstanding Herb and Parmesan Crusted
Salmon, Broiled Lump Crab Cakes and a moist and
flaky Pan Seared Halibut truly makes Common Plea a
seafood lover’s caterer.
Windows Catering, servicing the Washington D.C.
area, is a wonderful caterer often chosen by athletes,
musicians and presidents. World-renowned Chef
Henry Dinardo and his wife Carol, a former public
relations executive at The Watergate Hotel, began
Windows Catering in 1987 to coincide with the
nationally recognized Windows Restaurant. Offering
services for corporate functions, weddings and
special events, it is the high quality food that
separates Windows from the pack. Their Lobster
Grilled Cheese is one of the most raved about hors
d’oeuvres in D.C. while the signature Crab Cake is
also a popular appetizer. Windows plated entrées
feature grilled Maryland Rockfish and Pan Seared
Maine Diver Scallops along with incredible Wild
Alaska Halibut.
There is no shortage of caterers in New York City, but
one stands apart from the rest. Focusing on high
quality, sustainable food, NYU Catering - Top of the
Square Catering has become New York City’s
premier catering option for excellent and sustainable seafood. With menus that contain sustainably
harvested Roasted Shrimp, Maryland Crab Cakes and
sustainably raised Pan Seared Salmon, Top of the
Square has been able to seamlessly combine
delicious food with environmental consciousness. A
highlight of any Top of the Square event is their fresh
Sushi hors d’oeuvres made with all sustainable
seafood products. From large events to intimate
gatherings, Top of the Square catering can provide
all of the makings of a special evening.
Please visit www.feastyoureyescatering.com,
www.cescaphe.com, www.catering.com,
www.commonplea-catering.com and
www.topofthesquarecatering.com
for more information.
Follow us online @SamuelsSeafood
Congratulations to our
Employee of the Month
Jessica Kain! Jessica is a
skilled and devoted
Senior
Analyst
who
stepped up when the
accounting department
was short staffed, and is
always willing to help out
wherever needed. Jessica
is currently helping to
train new colleagues as
well as supporting all
departments
with
custom reporting and
analysis.
Great
job,
Jessica!
FISH TALES
Magazine
Edward ODonnell
Editor in Chief
Advertising Sales
Joseph Lasprogata
Creative Editor
Donna D’Angelo
Assisting Editor
Joe Ciminera
Head Writer
William Bradford
Staff Writer
Photography
Tina Toal
Josiah Andrews
Chef Davis Denick
Lead Chef
Advisory Committee
Paul Howard
Nick Anastasi
Lisa Tiscavitch
By: Joe Ciminera
Don’s Salads –
Innovative and Consistent
Salad Creations
It’s no secret everyone loves salads, but if you’ve never tried Don’s
homemade collection of salads, created with premium ingredients,
you just haven’t tried salad!
Whether it’s the popular Edamame Corn Salad with Sun Dried Tomatoes in light vinaigrette dressing paired with baked Halibut, spicy
Black Bean Salad to go with Tilapia, tangy Cole Slaw served up with
fried Shrimp or the Bar-B-Q staple of Potato Salad with a healthy
Salmon burger, Don’s Salads has something for everyone.
Don Skloff started Don’s Salads in 1970, preparing fresh salads in the
kitchen of his home. It was then that Don vowed he would never sell
a product he wouldn’t eat himself. 45 years later with his son Victor
at the helm, Don’s legacy lives on.
With a focus on preparation, the Salads bearing Don’s name are
prepared in small batches using only the highest quality, often
locally sourced ingredients available. All products are packed by
hand in a temperature controlled facility and 90% of orders are
distributed within 24 hours thanks to the sheer efficiency of the
staff.
Ranging from classic Tuna Salad made with mayonnaise and crisp
celery to Deluxe Shrimp Salad with plump Shrimp, zesty mayonnaise and a blend of spices, to outstanding clean label cream cheese
just waiting to be spread on a bagel and topped with Smoked
Salmon, Don’s Salads can be served as an exceptional standalone
dish or a premium jumping off point for creative chefs.
Wild Rice Medley
perfect for a healthy breakfast or an anytime snack.
Don’s Salads are USDA and FDA certified, as well as earning a level 2
certification from Safe Quality Food (SQF) program which ensures
the highest possible standards in food quality are met and upheld
throughout the manufacturing process. Don’s is also military
certified, meaning their products are inspected bi-annually by the
United States Army to make certain they meet a very strict sanitation code so they can be served on military bases.
In business for 45 years, Don’s Salads continue to stick to the recipes
and methods that made them a sensation while innovating new
salad creations that Don himself would be proud of…even if they
are being created in a much larger kitchen than the one it all started
in.
Please visit www.donssalads.com for more information!
One of the most popular applications for Don’s Artichoke Asiago
Dip is adding succulent Crabmeat to make it a cheesy and delicious
Artichoke Asiago Crab Dip. For a unique menu item, Don’s Broccoli
Rabe makes a great base for seared Scallops, and their always fresh
Pico De Gallo is a must have for Fish Tacos. These are just a few
examples of how Don’s products can bring any dish to the next
level.
Don’s also just rolled out a new brand, Melanie’s Medleys, featuring
healthy artisan grains mixed with tasty ingredients such as cinnamon, coconut and fruit. Currently offered in four varieties, cleanlabel Melanie’s Medleys, named after Don’s granddaughter, are
Melanie’s Medleys
In The News... Chef Ian Knox Educates Youth on Seafood
by: Joe Ciminera
During a recent visit to Springville
Elementary School in New Jersey
world renowned chef Ian Knox
taught students about the numerous health benefits of eating
seafood. Chef Knox is the Executive
Chef at Blair House, and he works
closely with Michelle Obama to
educate America’s youth about
healthy eating habits. Chef Knox
prepared some unique dishes for
the adventurous-eating students
while
he
fielded
questions.
Monterey Bay Aquarium, the authority on sustainable seafood, the
Marine Stewardship Council, which
promotes
sustainable
fishing
practices, and Wild Alaska Seafood
provided educational gifts for the
children who attended the assembly. Samuel’s sales representative
Joe Buonadonna was on hand to
talk about different types of fish,
sustainable seafood, and to show off
some of Samuels most unique products. For many students it was their
first encounter with seafood and
one that proved to be a positive and
wonderful experience.
From Left, Whole Foods Rep, Chef Ian Knox,
Samuels Seafood; Joe Buonadonna
Paradise Shrimp
By: Joe Ciminera
Shrimp is the most consumed Seafood in North America, and something that all consumers expect to see when they’re in the supermarket or sitting down at a restaurant. The only thing they want
more than Shrimp is quality Shrimp, and Paradise Shrimp offers just
that.
Paradise Shrimp are wild caught in the pristine waters of the Pacific
Ocean. The Shrimp are able to grow and thrive in the ocean which
affords them plenty of room for physical activity which in turn gives
them the plump and firm texture that Shrimp connoisseurs love.
The idyllic, warm and nutrient-rich currents offer the perfect
environment for nurturing healthy Shrimp. Paradise Shrimp have a
buttery, sweet and natural taste with a clean finish making them a
premium product.
In 2007, a contingent of nearly 100 boat owners set out to source
only the highest quality and most delicious Shrimp in the world.
With that, Paradise Shrimp was born. The Paradise Shrimp fleet has
blossomed to over 400 boats, and their vision to catch high quality,
fresh and delicious Shrimp has become a reality. Supplying the
market with certified all-natural Shrimp year round has become the
main objective of Paradise Shrimp and through dedication and
diligence they have been able to do so.
Patience factors into the ability to produce exceptional Shrimp.
Paradise Shrimp fishermen respect the shrimping off-season to
allow reproduction and development. This helps the Shrimp to
achieve the perfect size and flavor for when the season opens.
All-natural, preservative free Paradise Shrimp are a very healthy
option. Paradise Shrimp are packed with protein, antioxidants and
vitamins, all while being low in fat, calories and cholesterol. Shrimp
make the perfect dish for the summer when customers are looking
for lighter fare on their lunch and dinner plates.
Aside from providing only fresh and quality Shrimp, Paradise
Shrimp has also set new standards in shrimping. Always considerate
of Mother Nature, Paradise Shrimp goes to great lengths to leave a
minimal footprint on the environment during production. Their
fleet has been certified Sustainable by the Flota Limpia (Clean Fleet)
Certificate. The certification is only earned by fleets of vessels that
meet standards when it comes to waste management, training all
crew members on environmental regulations, maintenance of
fishing docks, recycling boat waste and removal of sunken boats
from docks.
Paradise Shrimp are responsibly trawl-caught using eco-friendly
nets that are equipped with turtle excluding devises and a wide
mesh that does not catch smaller fish. The nets also incorporate a
hydraulic design which lessens drag on the boat motors to
conserve fuel to make them a truly green fleet. Once the Shrimp are
caught, they are sorted into the P. Stylirostris (Diamond Blue), P.
Vannamei (Diamond White) or P. Californiensis (Diamond Gold)
species to ensure the customer always has a fresh, consistent and
delicious product.
The applications for mouthwatering Paradise Shrimp are endless.
They can be served and enjoyed in a simple Shrimp cocktail, but
they also lend themselves to more unique preparations. Paradise
Shrimp are terrific as an entrée, in soups or stews, tossed in pasta,
loaded into tacos or quesadillas, or served alongside other fresh
and favorite seafood items.
Photo by: Tina Toal
Corner
Chefs
Chef Davis Denick
Questions or Comments?
Chef Davis will be happy to assist.
800-580-5810 x6555
[email protected]
by Chef Davis Denick
Photo by: Josiah Andrews
Clockwise from Center Image: Bruchetta Topped Hummus with Samuels Blu Crabmeat & Pita Crisps, • Jerk Spiced
Paradise Shrimp with Spicy Black Bean Salad & Cornbread Croutons, Deluxe Shrimp Salad Sliders on Soft Rolls with Sweet
Pickles & Arugula, Artichoke & Asiago Dip with Acme Smoked Whitefish & Pickled Onions, Crispy Pulled Chicken with Red
& Green Lentil Salad, Cumin Spiced Grilled True North Salmon with Mediterranean Quinoa Salad and Crumbled Feta
Cheese, Seven Grain Salad with Grilled Asparagus, Peppers & Portabella Mushrooms.
Brunch is Certainly a Challenge,
Don’s Salads is Here to Help!
While Sunday Brunch is certainly difficult, we can be thankful that
Don’s Salads is here to help!
Working as a young cook at a New Jersey Inn, I learned to hate
brunch, and especially brunch buffets. The particular restaurant I
worked in was “known for their brunch”, and Sundays usually did see
good business, but I thought it was odd that so much labor went
into one five-hour service. As I rose through the ranks in other kitchens, I saw a similar pattern and really couldn’t understand why so
much work and labor expense went into a single service a week. At
the Inn we would have to bring another person in on Thursdays to
begin prepping for the Sunday brunch which was mostly
frequented by retirees from a senior living community down the
road.
This was a great opportunity to utilize some product that needed to
be sold, but even in using existing inventory, I didn’t see the benefit
of creating a unique menu for a single service in a restaurant
attended by diners who weren’t looking for anything too fancy.
Sure, if you can charge $30-50 a head then let’s have fun and get
creative, but most of the smaller independent community restaurants can only get $15-25 per customer, so they really need to turn a
lot of seats to see a profit.
So, how can we satisfy our customer’s mystical need for a buffet
service on Sunday and still manage to add a few shekels to the
coffers? This is where Don’s Salads come in. Utilizing a combination
of existing inventory and value added product such as Don’s Salads
to round out your buffet can help cut down on prep time and labor
cost, while increasing profits. Above are some ideas for padding
your menu with value added product from Don’s Salads.
S a m u e l s’ S u s t a i n a b l e S e r i e s
by: William Bradford
Wild Alaska Salmon Fisheries
May Rejoin MSC Certification
Just in time for one of the most highly anticipated Wild Alaska
Salmon seasons in recent history, several Wild Alaska Salmon
processors are in talks with Marine Stewardship Council (MSC) to
rejoin the world famous responsible fishing program.
The Alaska Salmon fisheries and MSC have a long and groundbreaking relationship as Alaska fisheries were one of the first to be
certified by the MSC in 2000. Since then, the Wild Alaska Salmon
fisheries were recertified in 2007 and again in 2013. Shortly after,
Wild Alaska Salmon fisheries developed their own program, the
Responsible Fisheries Management (RFM) program which was
backed by the Alaska Seafood Marketing Institute (ASMI). ASMI and
the RFM developed a thorough third party certification program to
further ensure responsible fishing consistent with Alaska law, the
only state that has sustainability written into its constitution.
This past April, a group of eight Wild Alaska Salmon processors
made news when they announced they were in talks to return to
the MSC program. “We recognize different markets have different
preferences for certification, which is why we look forward to
offering choice,” said Barry Collier, president and CEO of Peter Pan
Seafoods in an interview with the Alaska Dispatch News. Peter Pan
Seafoods is one of the major processors of Wild Alaska Seafood in
favor of reunification with the MSC. “MSC has worked closely with
the Alaska Seafood industry for more than a decade and we look
forward to maintaining and strengthening our partnership,” said
Geoff Bolan, U.S. program director of the MSC. Along with a
possible MSC certification, Alaska Salmon processers intend to keep
participating in the Responsible Fisheries Management program.
The Wild Alaska Salmon Fishery currently has a MSC certificate,
however, it’s held by the Alaska Salmon Processors Association
(ASPA), an organization comprised of a different group of fellow
Wild Alaska Salmon processors. The eight processors looking to
rejoin MSC certification were hopeful to join the ASPA, they even
offered to foot 100% of the certification bill. By joining the group,
they would have expedited the certification process and get an MSC
label on their products this summer. On May 14th, it was
announced the ASPA declined the eight processors petition to
rejoin the group citing they “do not believe it is presently consistent
with ASPA’s above stated purposes.” The eight applying companies
have appealed ASPA’s decision or they could form their own client
group and attain MSC certification themselves. This is an option the
processors have been considering. A downside of the new certifica-
tion is that it would take at least three months to process, leaving
much of the seasons highly expected catch to go without the blue
MSC logo.
In November of last year, The Alaska Department of Fish and Game
began forecasting an abundant Wild Salmon season for the summer
of 2015. They predicted Salmon runs, particularly in the Bristol Bay,
to be 50% above normal. Most recently, in a press release by Alaska
Department of Fish and Game Division of Commercial Fisheries, the
state has harvest projections for 2.2 million Sockeye, 214,000 Coho
and 6, 000 King Salmon just for the Copper River alone.
While it’s unsure if the processors looking to rejoin the MSC will be
certified this season, they can apply for their own certificate and go
through the audits to achieve one of the most prestigious sustainability labels in the world. Every summer, the seafood industry joins
the excitement of many when Wild Alaska Salmon season brings
fresh runs of King, Sockeye, Coho, Silverbrite and Pink Salmon from
beautiful Alaska waters. Along with bringing chefs and consumers
the best Wild Salmon available, Alaska Seafood is a sustainable
choice. Alaska Salmon is one of the only Salmon choices listed as a
“Best Choice” option within the Monterey Bay Aquarium’s “Seafood
Watch” program. Along with Alaska’s Responsible Fisheries
Management program, an MSC certificate for these processors
could give Alaska Seafood a full range of sustainable certifications.
Feel free to contact [email protected] for updates
Tandel’s Shrimp… Experience the Difference
DON’S DELUXE
SEAFOOD SALAD
MONTHLY
W
NE em
It
SPECIALS
Call your Sales Rep
to place an order today!
(800) 580 - 5810
TASTE of SHRIMP
Medley of Surimi and Shrimp Tossed in a
Light Sauce of Mayonnaise, Celery and
Seasonings. 5 lb Unit
$ 24.99 ea
YOUR COURSE
FINISH
41/50 TANDELS SHRIMP - Peeled &
Deveined, Tail On, 10 lb Unit.
3.99 lb (Z)
PANKO STYLE BREADCRUMBS
Extra Crunchy Bread Crumbs
35 lb Bag.
22.99 ea
CLAW CRABMEAT - From the Gulf of
Mexico, Pasteurized.
8.99 lb
DON’S ARTICHOKE & ASIAGO DIP Creamy Blend of Artichokes with
Cream Cheese, Parmesan Cheese and
Asiago Cheese. 5 lb Unit.
22.99 ea
91/110 PEELED & DEVEINED SHRIMP
Tail Off. 20 lb Case.
3.99 lb (Z)
BALI BARRAMUNDI - Meaty Flesh
with Clean Flavor Skin On, Pin Bone
Out Fillets.
9.75 lb
41/50 PEELED SHRIMP - 100 % Dry.
Peeled & Undeveined, Product of USA.
5 lb Unit.
4.99 lb (Z)
PATAGONIAN RED SHRIMP - 5/9
Count. Head on 4.4 lb Units.
9.95 lb (Z)
U/8 PEELED & DEVEINED SHRIMP
Tail On 10 lb IQF Units.
15.95 lb (Z)
WILD PANAMA - U/6 COLOSSAL
WHITE SHRIMP Wild Caught off
Panama, 5 lb Units.
19.95 lb (Z)
JUMBO LUMP CRABMEAT Southern Pacific Caught Crabs
Gulf Shore Brand.
9.95 lb (Z)
PERUVIAN BLUE TILAPIA - Fresh, All
Natural, 5-9 oz. Fillets
6.25 lb
BACCALA FRITTERS - Ready to Fry,
Easy to Love Flavor 1 Kilo Units, 6 per
Case.
79.50 cs (Z)
ENOKI MUSHROOMS - Delicate and
Mild, With a Refreshing Crunch.
2.99 lb
SPANISH TURBOT - Firm, White Meat.
Pronounced Flavor. Fresh, 6-8 oz.
Fillets.
12.99 lb
AUNT CONNIE’S JUMBO LUMPCRAB
RAB
CAKES - 3 oz. Cakes, 12 per Case.
39.95 ea (Z)
SHRIMP BURGERS - 4 oz. Patties Full
of Juicy Shrimp Perfect and Unique for
the Grill 10 lb Case.
49.50 cs (Z)
AUNT CONNIE’S COCKTAIL
SAUCE
or AUNT CONNIE’S
S
TARTAR
SAUCE. 1 Gallon
T
Unit.
14.99 ea
Un
East Coast
800-580-5810
215-336-7810
Mid West
888-512-3636
412-670-7356
TRISTAN LOBSTER TAILS - MSC
Certified, 12-14 oz Cold Water Lobster
Tails, 10 lb Case.
34.50 lb (Z)
LOBSTER CORAL - Raw Lobster Roe,
Perfect for Sauces & Stocks.
1 lb Units.
35.99 ea (Z)
WHOLE SLIPPER LOBSTERS - Your
Choice of 4-6 oz. Or 6-8 oz. Exotic
Display, Sweet, Succulent Flavor.
5.95 lb (Z)
VERGA BRAND HORSERADISH - The
Very Best, Flavorful, Robust. 1 Gallon
Units
11.50 ea
JOHN DORY - Wild Caught off New
Zealand. Your Choice of 4-6 oz, 6-8 oz
or 8-12 oz Skin on Fillets. 11 lb Units.
65.00 cs (Z)
We st Coast
855-500-7535
702-882-9289
WHITE STURGEON CAVIAR - Creamy
Flavor with Clean Finish, 1 oz. Units.
39.99 ea
(Z) = Frozen
Sale Dates: JUNE 1st - 30th, 2015
*Prices and Availability Subject to Change!
Must be Current Samuels Customer for Special Pricing!
SamuelsandSonSeafood.com
Samuels and Son Seafood
FISH TALES Magazine
June 2015
Fresh, Innovative Prepared Foods;
Consistent Quality that Save Time
From Spreads and Dips, to Desserts, Soups, Sides and Salads, Don’s Artisanal
Collection of Homemade Salads Offer Every Chef the Opportunity for Freshly
Made Products to be Part of their Daily Menu.
Don’s Salads are a Cost Effective Way to Enhance your Menu with Fresh
Ingredients, while Reducing your Overall Food and
Labor Cost.
For a Full List of Salads, Samples or Menu Planning
Assist, Please Consult Your Samuels Rep for More
info.
Tasting … Makes The Difference!
USDA/FDA/HACCP - Approved