Chef Michael Poompan at Tracht’s got on the sustainable seafood train long before we came along. From his all-day dining menu, I picked the fried oysters and the deviled eggs with Dungeness crab. De-lish. I’m not really a huge fan of oysters, having seen many strip-spawned and abused in the genetics lab, but it’s amazing how a little breading and cocktail sauce can help overcome these prejudices. Last month, chef Michael demoed Dungeness crab at our Sustainable Seafood Day in his Dungeness Crab Salad with Avocado, Mizuna, and Jalapeno-Grapefruit Vinaigrette. Yeah, yum.
Andrew opted for the BLT. I can’t complain, since he gave me half. I’ll try to get his on-camera comments up soon.
Michael promised to get us more information on his Earth Day banquet, which will be served family-style at one giant table. I might have to be there for that one.
Tags: Seafood I have eaten
