In our Summer 2014 issue, writer Eileen M. Duffy explores the new world of restaurant-supported fisheries, which came to Manhattan last winter with the introduction of Dock to Dish in seven top restaurants.
The program, championed by chef Dan Barber, brought 50 pounds of same-day-sourced seafood every Friday to chefs, who didn’t know what they were going to get until the last minute. They relished the surprise, as did the diners, who were served fillets that had landed in Montauk that morning. Duffy talks to Edible favorites like Paul Greenberg and Tim Fitzgerald of the Environmental Defense Fund.
Read the full story here.
Above, watch Dock to Dish founder Sean Barrett talk about the genesis of Dock to Dish at TEDx Montclair.
