MenuDirections 2012: Day 3 Photos
Day three offered attendees tips on cooking healthy and awarded the "gold standard" with the annual Goldies awards.
Chef Pajor took a look at historically proven methods of menuing seafood such as Friday fish fries, fish and chips and captain’s platters. However some new trends he noted included the use of super local ingredients, innovative preparations, regional ethnic cuisines and fish items suitable for food trucks. Pajor confessed he is a big fan of the fish taco truck. Another big trend, he added, is sustainability.