MenuDirections 2013 Day 1: Health on the Menu
The first day of the conference featured sessions on reducing salt and sugar, menuing sustainable seafood and fruit as dessert.
Seaver offers some fish cooking tips during the session, such as cooking fish with vegetables. Then the fish will hold better on the line. If serving strange species of fish to customers, plate it with familiar ingredients or sauces, such as making a bed of vegetables and broth, and cook fish on top of it.