Red lobster celebrating Halloween and the end of National Seafood Month

National Seafood Month is almost over and Halloween is almost here. And that means we’re always on the lookout for delicious offers from our favorite restaurants. So how exactly does Red Lobster celebrate these two things? With some good deals of course!

Honestly, with National Seafood Month in full swing, of course we have red lobster in our brains. And while they have already given us two offers to celebrate the taste of seafood, they are ending the month on a high note!

October 28 ends National Seafood Month with a delicious offer. So what’s the deal? From the press email we received,

Red Lobster is offering 50% off BOGO Bowls, including Baja Shrimp Bowl, Sesame & Soy Salmon Bowl and Classic Caesar at dinner price (with Chicken, Salmon, Shrimp or No Protein), for one day only, when visiting their local red lobster, ordering takeout or contactless delivery directly through RedLobster.com/order—with code LOBSTER92.

How does Red Lobster celebrate Halloween?

Of course, the National Seafood Month deal isn’t the only one Red Lobster has to offer us to end the month of October. In fact, they’re also giving us the perfect Halloween deal.

So what exactly are they doing this Halloween? They offer us free shipping on their take out orders when they are placed on Halloween (October 31st) on their website.

That’s right, they offer us free shipping! And the fact that they are also making a BOGO deal a few days earlier makes it even more exciting. That means the end of October is all about seafood offerings and we’re here for it.

So what do you think you can take to end National Seafood Month and even have a blast this Halloween? Will you take advantage of either of these offers? We want to know about Guilty Eats Nation.


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Peoria Seafood Restaurant returns to its roots with Knoxville Avenue location

It was time for Sandra Cabbell and her restaurant to come home.

After a four-year hiatus away from Peoria, Cabbell opened a new location for its seafood restaurant, Anchor’s Away Crab n ‘Go, at 8807 N. Knoxville Ave.

Cabbell operates an Anchor’s Away location in Springfield, going there almost daily.

The COVID-19 pandemic, and the havoc it has wreaked on the restaurant industry in particular, made it decide it was time to reopen a Peoria location.

“With the way things are going, it’s probably better to be back closer to home,” Cabbell said. “A lot of people are unemployed, don’t want to work, it’s easier for us to deal with this here if we have to come and work ourselves if we don’t have workers, rather than going back and forth every day. days.”

And so, Anchor’s Away is back in town, but with a twist.

Peoria meal:Want something new? These 12 restaurants in the Peoria area opened in 2021

Anchor’s Away returns with a new style

While the Anchor’s Away location in Springfield is a more traditional restaurant with a liquor license, the Peoria location is described as a “crab ‘n’ go” restaurant – with an emphasis on take-out.

Cabbell’s goal, however, is to someday make the Peoria location work the same as the original Peoria restaurant, with more emphasis on dining options.

The best sellers at Anchor’s Away are okra and shrimp and grits. But it also offers crab legs, catfish, frog legs, po’boy sandwiches, and more.

Ready to eat?:These 6 restaurants are coming soon to the new food hall at Keller station in Peoria

There is more competition in the seafood market in Peoria than there was four years ago – with the recent opening of Jersey Crab in northwest Peoria and Holy Crab in east Peoria – but Cabbell is convinced that her food at Anchor’s Away can thrive.

She says her customers attest that Anchor’s Away is as close to New Orleans seafood as it gets without being in the bayou.

“If we’re comparable to New Orleans, I consider that a plus,” Cabbell said.

When Anchor’s Away arrived in Peoria, the restaurant had a chef who took care of all the recipes. He left, however, and took all his recipes with him. When Cabbell moved operations to Springfield, she says, they had to start the menu from “square one.” But she said it turned out “really nice”.

“A lot of the things we were selling were what we cooked at home and ate anyway, so we kind of had our recipes,” Cabbell said.

Genghis grill:The opening of a new make-your-own stir-fry restaurant in Peoria will replace one

Cabbell once owned World of Wings in Peoria, near the Bradley campus, but when “everyone started to enter the market for selling wings,” Cabbell and his family felt they had to do something about it. different.

“The prices for the wings started going up and we were like, ‘Let’s do something different,’ Cabbell said. sea ​​”. “


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Canned Seafood Market Size and Forecast 2028

New Jersey, United States, – The report provides an overview of Canned seafood market and offers a detailed analysis of the industry. It includes a comprehensive analysis of the regions and the competitors associated with the market. The report provides an overview of the current market scenario along with precise estimates of the growth of the industry. The report is a comprehensive document that covers drivers, restraints, challenges, emerging trends, consumption patterns, price analysis and market estimation. Apart from these details, the report also includes SWOT analysis, market scenario and feasibility analysis.

Additionally, the report is updated with changes in market dynamics and economic scenarios due to the COVID-19 pandemic. The report assesses the impact of the pandemic on the global market and provides a detailed assessment of the present and future impact of the COVID-19 pandemic on the industry.

The canned seafood market was valued at USD 22,573.2 million in 2018 and is expected to reach USD 29,084.5 million by 2026, with a CAGR of 3.2% from 2019 to 2026.

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The report covers an in-depth analysis of the major market players in the market, along with their business overview, expansion plans, and strategies. The major players studied in the report include:

Aquachile, Brunswick Seafood, Marine Harvest, Thai Union Group, Bumble Bee Seafoods, Starkist Co., Icicle Seafoods Inc., Maruha Nichiro Corporation, Trident Seafoods Corporation, Mogster Group.

The report provides in-depth analysis of production cost, market segmentation, end-use applications, and industry chain analysis. The report provides the CAGR, value, volume, revenue, and other key factors related to the Canned Seafood market. All findings and data have been gathered through extensive primary and secondary research and are validated by industry experts and research analysts.

Segmentation of the canned seafood market

Canned Seafood Market, By Product

• Tuna
• Salmon
• Shrimp
• Shrimp
• Others

Canned Seafood Market, By Distribution Channel

• Convenience stores
• Supermarkets
• and hypermarkets
• Independent retailers

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Scope of Canned Seafood Market Report

ATTRIBUTE DETAILS
ESTIMATED YEAR 2021
YEAR OF REFERENCE 2020
PLANNED YEAR 2028
HISTORICAL YEAR 2019
UNITY Value (million USD / billion)
COVERED SEGMENTS Types, applications, end users, etc.
COVER OF THE REPORT Revenue forecast, company ranking, competitive landscape, growth factors and trends
BY REGION North America, Europe, Asia-Pacific, Latin America, Middle East and Africa
CUSTOMIZATION SCOPE Free customization of the report (equivalent to 4 working days for analysts) with purchase. Add or change the scope of country, region and segment.

Geographic segment covered in the report:

The Canned Seafood report provides information about the market area, which is further further subdivided into sub-regions and countries / regions. In addition to the market share in each country and sub-region, this chapter of this report also contains information on profit opportunities. This chapter of the report mentions the market share and growth rate of each region, country and sub-region during the estimated period.

• North America (United States and Canada)
• Europe (UK, Germany, France and rest of Europe)
• Asia-Pacific (China, Japan, India and the rest of the Asia-Pacific region)
• Latin America (Brazil, Mexico and the rest of Latin America)
• Middle East and Africa (GCC and rest of Middle East and Africa)

Key questions answered in the report:

• What is the growth potential of the Canned Seafood market?
• Which product segment will take the lion’s share?
• Which regional market will emerge as a pioneer in the years to come?
• Which application segment will experience strong growth?
• What growth opportunities might arise in the canned seafood industry in the years to come?
• What are the most important challenges that the canned seafood market could face in the future?
• Who are the leading companies in the canned seafood market?
• What are the main trends that positively impact the growth of the market?
• What growth strategies are players considering to stay in the Canned Seafood market?

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What’s next for seafood alternatives? Join Aqua Cultured Foods, New Wave Foods, Good Catch, Mission Plant and the GFI on Wednesday 27 for the webinar

And while plant-based seafood accounted for just $ 12 million in US retail sales in channels measured in 2020 according to data from SPINS and IRI, the space is heating up pretty quickly, the GFI noting in a recent reportThat there are now at least 85 players (to our knowledge) in the world making seafood from plants, fermented microbes, and animal cells.

So who are the key players, what’s in the Ingredients Toolkit, how does plant-based product nutrition stand and where is this market heading?

Find out this Wednesday (October 27) when we join a panel of experts from the alternative seafood industry in Part 3 of the FoodNavigator-USA TV series: Disrupt the meat and dairy business: from vegetable bacon to “real” cheese (without the cows)

PART III: What’s next for seafood alternatives? From tuna to shrimp

Dated: Wednesday October 27

Start time: 10:00 a.m. PT / 1:00 p.m. ET

Duration: About 90 minutes

The session begins at 10 a.m. PT / 1 p.m. ET with a fireside chat with Marika Azoff to Institute of good food.

This will be followed by an expert panel exploring everything from formulation to consumer insight, merchandising, nutrition and transformative capacity challenges, with:

  • David benzaquen, co-founder Hug Ocean, Founder and managing director, Mission: Plant LLC
  • Chad Sarno, co-founder and chef, Good catch
  • Michèle Loup, co-founder and CEO, New Wave Food
  • Anne Palermo, Co-founder and CEO, Aquatic Culture Foods

What we will cover:

  • Ingredients: The Evolving Toolkit for Seafood Alternatives
  • Formulation trends:Improve the taste, color and texture of seafood substitutes
  • Nutrition: Are seafood alternatives good for you and are consumer expectations changing?
  • The addressable marketFor seafood alternatives and go-to-market strategies, DTC, retail, catering, etc.
  • What are the main buying drivers for seafood alternatives?Is the laundry list of seafood issues – from overfishing to contaminants, pollution, microplastics, fraud, labeling errors, illegal work practices, damage to habitat and harvest accessories – generating interest in greener, cleaner and more respectful alternatives?
  • Explore the white spaceon the market
seafood substitutes
Photos courtesy of Nestlé, Atlantic Natural Foods, Good Catch, New Wave Foods, Gardein, and Aqua Cultured Foods
seafood alt speaker graphic
Clockwise starting top left: Marika Azoff, Michelle Wolf, Chad Sarno, David Benzaquen, Anne Palermo

Find out moreand REGISTER HEREFor our FREE 3-part series sponsored by Oterra, RSSL, Roquette, CP Kelco, Cargill, Givaudan, Edlong Dairy Technologies and Farbest Brands.

  • October 13: What’s the next step for meat substitutes? From plant-based burgers to mushroom bacon. WATCH ON REQUEST! if you register here, Click on the gray tab ‘on demand’, then ‘connect’ to the session).
  • 20 october: What’s the next step for dairy alternatives? From oat milk to “real” cheese (without the cows). WATCH ON REQUEST! If you register here, click on the gray tab ‘on demand’, then ‘log in’ to the session).
  • October 27: What’s next for seafood alternatives? From tuna to shrimp– with the Good Food Institute, Good Catch, Ocean Hugger, New Wave Foods and Aqua Cultured Foods. Register here!


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Sheffield’s new seafood restaurant causing a stir with diners

Neon Fish opened on Archer Road, Millhouses, at the site previously occupied by beloved Italian restaurant Marco in Milan on September 17.

It is owned by restaurant manager Gracie Anderson and chef Cary Brown who has made a name for himself through the 13 other food establishments in Sheffield and South Yorkshire with which he has been associated, including the former Charnwood Hotel where he was chef kitchen, before settling down. Cars in Abbeydale Road South and a host of other restaurants including the popular Slammers at Hunters Bar and The Limes in Barnsley.

His vision for Neon Fish is simple: to sell high quality, incredibly fresh seafood that will have ‘swam in the sea yesterday’, in an establishment that prides itself on ‘attentive’ service and cultivates the kind of atmosphere that makes the “ultimate dining experience”.

One of two dining rooms available at Neon Fish

“The emphasis is on the quality of the seafood and the simplicity and attention of the staff,” said Cary, who was educated at Granville College, now known as Sheffield College, and counts Claridge’s in London. among the establishments in which he worked.

He says Neon Fish, which overlooks Millhouses Park, has daily deliveries of fresh seafood caught along the UK coast.

Some of the seafood dishes diners can expect to order from Neon Fish include lobster, crab, prawns, oysters, scampi, smoked salmon, traditional fish and chips, grilled monkfish. as well as a selection of fish from their daily catch.

Read more

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Neon Fish at Millhouses, Chef Cary Brown’s latest business in Sheffield. Pictured left to right: Kay Piggitt; Gracie Anderson; Cary Brown and Oscar Spooner

Neon Fish also offers an ‘Afternoon Tea by the Sea’, with three levels of pickled and brined smoked seafood and a nice selection of jarred and poached shellfish, priced at £ 40 for two.

In addition to seafood, those who eat at Neon Fish can also enjoy a range of meat dishes, including steaks such as prime rib and a traditional Sunday lunch.

Neon Fish has had a busy first few weeks, and Cary advises those hoping to dine there book a week in advance to avoid disappointment.

It is already proving popular with diners who have praised the restaurant online, consistently describing it as a “fabulous” establishment with “delicious food” and “great service”.

The same premises on Archer Road, Millhouses was previously occupied by the popular Italian restaurant, Marco in Milano

There are two rooms with a capacity of 30 people in one room and 20 in the other, a space which Cary says has been laid out as a “seafood shack”.

The memorable sign in place at Neon Fish
Neon Fish at Millhouses, Chef Cary Brown’s latest business in Sheffield. Pictured left to right: Kay Piggitt; Gracie Anderson; Cary Brown and Oscar Spooner
The memorable sign in place at Neon Fish


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Seafood sales are riding the wave of the “Blue Food” movement

Seafood sales continue to increase at the grocery store as health and environmental benefits drive more consumers to turn to “blue foods” and restaurant accessibility continues to evolve.

Overall category sales totaled $ 16.8 billion for the 52-week period ending October 5, up 5.4% from a year ago and 31% higher than two years ago, according to IRI data.

As shelf-stable seafood continued to slide across the board given strong demand in the early months of the 2020 pandemic, dollar sales of frozen and fresh seafood topped $ 7 billion. dollars, with the corresponding unit and volume figures continuing to show traction.

The growth trend is largely due to the impacts of the pandemic on restaurant operations, noted Joe Bowab, founder of Lobster Anywhere, a wholesale supplier of live lobsters from Maine.

“It’s evident everywhere, from large retailers to discount chains and regular supermarkets,” Bowab said. The Food Institute. “Buyers who rarely cooked seafood before decided to put salmon, shrimp and lobster on their own kitchen tables. “

Notable purchasing changes

Frozen foods were the best performers in 2020 and this trend continued in 2021. By type of seafood, frozen fish dominated annual unit sales at 3.2 billion, up 24.8% from compared to 2019, while the second largest segment, frozen raw shrimp, saw a monumental increase of 55.7% over the same period.

In the fresh produce category, salmon had a significant lead in unit sales year over year, with shellfish completing the range of the top four selling species.

Comparing sales to 2019, fresh lobster was up 42.6%, followed closely by fresh crab, both of which are traditionally restaurant-friendly offerings.

See also
signage control on gray wooden board

As Bowab notes, while adjusting to the sudden changes in consumption brought on by the pandemic and relying too much on the popularity of seafood is a difficult balance for retailers, “the increases in sales have been pretty resolute, which should offer some optimism for the broader seafood industry.

Blue food outlook

Recent research published in the journal Nature (September 15) predicts that global demand for “blue foods” – which includes any animals or plants native to water bodies – will roughly double by 2050.

A quarter of consumers eat more seafood than a year ago, according to the 2021 Food and Health Survey of the International Food Information Council. In addition, 36% of adults eat more seafood than meat, according toFood Technology Magazine(September 6).

“People are trying to make more informed choices about the food they eat, especially the environmental footprint of their food,” said research collaborator Ben Halpern, marine ecologist at the Bren School of Environmental Science & Management at UC Santa Barbara. “Blue foods stack very well overall and are a great option for sustainable eating.”


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London’s most expensive pizza costs £ 55 and is covered in seafood

If there is something that will always make Londoners speak out with outrage, it is the restaurants with insanely high prices.

But forget the £ 630 steak from Salt Bae and the £ 80 burger from Gordon Ramsay, there’s a place in the capital with a £ 55 pizza.

At opening price, London’s most expensive pizza can be found at the luxury hotel The Wellesley in Knightsbridge.

READ MORE: Tried Gordon Ramsay’s £ 12.50 crisps at Harrods and could have laughed at him they were so bad

Sure, it’s not quite your typical restaurant for dinner, but £ 55 is a pretty steep price to pay for a few Italian slices.

It’s also not your typical choice of toppings, as it’s loaded with seafood.

It is possible that this pizza elicits more outrage with its toppings rather than the price itself.

At £ 55, diners are served lobster, shrimp, chili in cherry tomato sauce and parsley.

Expensive pizza is served in the hotel’s oval restaurant, where a formal dress code is required.

Surprisingly, it’s also only available on the a la carte lunch menu.

Better to have a big appetite (and a big bank account) during the day to be able to taste a few slices.

If you don’t really like seafood on your pizza, there are five other options on the menu, all at lower prices.

The cheapest pizza on offer at The Wellesley restaurant is a vegetarian option with a consistently steep price of £ 18.

The Vegetariana is topped with mozzarella, cherry tomatoes, grilled vegetables and Parmesan. Most types of Parmesan are not actually vegetarian so you can check this with the staff if you give it a try.

The second most expensive pizza on the menu is yet another fish offering.

Topped with sour cream, salmon, arugula and sundried tomatoes, the smoked salmon costs £ 30.

Other pizzas on the menu include Bufala (£ 21), Wellesley (£ 27) and Tartufo Nero (£ 30).

The Oval also serves a range of other Italian fare, including linguine for £ 34, fish for £ 44, and Wagyu beef tenderloin for £ 120.

It’s no surprise to hear that Wellesley’s pizza is well above the national average for takeout pizza, that’s a given with the hotel’s zip code.



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According to NetVoucherCodes.co.uk, the average cost of a 12 pepperoni takeout pizza in the UK is £ 9.15. With the London average at £ 13.83.

The Wellesley’s Oval Restaurant is rated 4.4 stars on Google. Critics say it is “amazing”, “excellent” and “first class”.

However, there aren’t many mentions of this £ 55 pizza to judge.

Would you like to splash around for a few slices of fish?

You can find The Wellesley at 11 Knightsbridge, SW1X 7LY.

Do you have a favorite hidden gem restaurant that you think we should know about? If so, send an email to jessica.battison@reachplc.com


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Pacific Grove’s Wild Fish Restaurant Partners with Hog Island Oyster Co., a Leading Supplier of Sustainable Shellfish

Pacific Grove, California. Oyster lovers, rejoice! Pacific Grove’s Wild Fish Restaurant is proud to announce a partnership and add Hog Island Oyster Co. oysters to its high-quality, sustainable seafood menu.

Based on the various supplies from Hog Island Oyster Co., Wild Fish will typically offer around 4-5 varieties of delicious oysters, both barbecue size and cocktail / raw size, delivered fresh just one day after hand harvesting. Depending on their availability, Wild Fish may present their Sweetwaters and Salazars one week, but for another week the menu will feature, for example, Kumamotos, Hama Hamas or Shigokus from Hog Island Oyster Co.

According to Liz and Kelvin Jacobs, owners of Wild Fish, “We are delighted to team up with Hog Island Oyster Co., a sustainable, like-minded company that does exactly what we admire in seafood producers. A low-impact eco-conscious company, Hog Island Oyster Co. is a fabulous resource that ships fresh produce every week to arrive every Wednesday at our restaurant, hand-picked just 24 hours before delivery, so we may share their unique and tasty oysters with our valued customers.

With the recent acquisition of a full bar, the possibility of creating cocktails and combining other drinks specific to oysters is enticing. House versions of Margaritas, Martinis as well as a wide variety of sparkling wines, champagnes and even classic Oyster Stout, for beer drinkers! Two organic wines from local Carmel Valley winemakers selected as perfect pairings with oysters are, from Ian Brand’s La Marea label, a crisp, mineral Albariño and Emily Hunt’s Drench label, a heavenly mineral sauvignon blanc.

Hog Island oysters will also feature on both holiday menus this year, including Thanksgiving and Christmas menus at Wild Fish.

About Hog Island Oyster Co.

With the slogan “Live to shuck, shuck to live! Hog Island Oyster Co. recently celebrated its 35th anniversary in 2021. They began oyster farming in 1983 with the goal of raising the highest quality, sustainable shellfish in a beautiful location. Tomales Bay offers fresh, clean water rich in plankton that oysters feed on to become plump and sweet, and the flavor of the bay is evident in every delicious bite. Oyster lovers call this merroir; they call it delicious.

Hog Island Oyster Co. strives to be low impact, operating as efficiently and consciously as possible as they take their harvest from seed to plate. By controlling and studying all aspects of their supply chain, from transportation and packaging to alignments with other like-minded companies, they are able to minimize their environmental impact. In 2016, Hog Island Oyster Co. became a legally incorporated California Benefit Corporation. The corporate purpose of service companies is to create a significant positive impact on society and the environment and are required to report on their overall social and environmental performance.

Hog Island Oyster Co. raises its oysters using a rack and bag system adapted from French aquaculture. They plant oysters by the hundreds in reusable mesh bags attached to rebar brackets that raise the oysters off the bay floor. Being elevated from the bottom of the bay allows the best tidal current to surround the seashells so they can easily feast on natural phytoplankton and nutrients in the water column.

Their oysters are farmed in the intertidal areas of Tomales Bay where they spend part of their life out of the water, exposed to the air. Depending on the oyster species, they will spend 12 months to three years there, filtering up to 50 gallons of seawater per day, feeding on natural minerals and nutrients provided by Mother Nature.

About wild fish

Wild Fish’s culinary mission is to provide “inspired, organic and imaginatively prepared foods”. Owned by Liz and Kelvin Jacobs, originally from New Orleans and London respectively, Wild Fish is dedicated to providing innovative cuisine that is 100% local and organic. The restaurant offers wild fish so local that they actually put the name of the fisherman and fishing boat on the menu. Their menu is sourced several times a week from local fishermen, farmers and pickers. Since their catches and harvests may vary, so does their menu. By focusing on offering amazing seafood dishes, their cuisine has no cross-contamination and their experience of over a decade in creating unique fresh seafood recipes pays off to create an experience. culinary special again and again.

As the Jacobs explain, “We pride ourselves on offering the freshest fish available every day and our expertise in preparing local West Coast fish for over a decade creates the optimal flavors in every dish. Our seafood and organic products do not travel far to arrive in our kitchen and on your plate. Whether you love classics like fish and chips or are looking for a culinary adventure like spicy grilled octopus, everything is better fresh. Our food is bought, prepared and presented with love in a warm and welcoming atmosphere for lunch and dinner, 365 days a year. We love to be a popular neighborhood restaurant that also attracts diners from all over the world who appreciate our concept and appreciate a restaurant that offers the freshest seafood and organic produce on our innovative menu.

They add: “By only serving fish, we are in a good position to ask our local suppliers for bycatch. We don’t just serve traditional fish like cod, salmon and halibut, we offer off the beaten track specialties like sardines, anchovies, sanddabs, cockles, geoduck clams, whelks, rock crabs, spotted shrimp and more! Instead of shipping local fish to demanding markets around the world, we believe the concept of natural heritage should be celebrated! This fish is YOUR fish! It should be on YOUR table – not just frozen and shipped to Japan, New York or elsewhere. It’s fished outside your door over there in the bay, it should be on your table.

By working closely with only local suppliers and harvesting groceries right outside their doorstep, it has become a personal mission for the Jacobs to source and serve only the best, sustainable ingredients. They explain that it’s about being resourceful and taking advantage of the bounty of the earth, a healthy rebellion against the reign of processed foods.

The Jacobs know that the California coast is a privileged place for resources, and acting on tradition, nothing is lost. They constantly push artistic boundaries, satisfy appetites and intrigue the senses. The key is to use new, seasonal ingredients and implement new elements. Their dishes incorporate spicy flavors, exceptional techniques and impeccable pairings.

Wild Fish is open for lunch and dinner with an evolving menu based on local finds their chef uncovers at nearby seafood and farmer’s markets. The raw ingredients are purchased directly from the supplier and then their world class kitchen cleans and prepares the ingredients. Just hours after receiving the ingredients, lunch or dinner is served, offering diners the freshest and tastiest menus. Wild Fish offers local Californian wine and two French champagnes, as well as port from Portugal, whiskey from Scotland and beer from the English brewery Ales, based in Marina, California.

The Jacobs enjoy live music and, in fact, moved to Monterey because of their love of jazz. Years ago Kelvin previously worked in the music industry, most notably as the owner of a record store in Soho, London’s West End.

If patrons come to the Wild Fish for dinner on a Friday night, they will experience the fabulous music of the Lighthouse Jazz Quartet, led by the legendary Bob Phillips, who invites his best musician friends to perform, creating a great night out in the downtown Pacific. . Grove.

Food writer Liz Jacobs believes food transforms people. Her husband, Kelvin, agrees and has been an award-winning chef. They first moved to the United States from Devon, England, where the couple previously owned and operated a successful restaurant and inn.

They opened their first Wild Fish restaurant in Little River, Mendocino County in 2011 and closed it in 2021. They opened Wild Fish Pacific Grove in 2018 and local seafood lovers and visitors have become loyal customers. . In fact, many of their former Mendocino customers make it a point to come and dine at their new Pacific Grove location.

The welcoming and warm space of Wild Fish a few blocks from Monterey Bay offers seafood lovers a charming neighborhood destination. They have a spacious heated parklet and also have a private dining room for groups of up to 24 people for lunch or dinner for meetings, birthdays, anniversaries and other special occasions. Wild Fish is open daily at 545 Lighthouse Avenue in downtown Pacific Grove from 11:30 a.m. to 3:00 p.m. for lunch and from 5:00 p.m. to 9:00 p.m. weekdays and from 5:00 p.m. to 9:30 p.m. the weekend.

For more information or to book, visit wild-fish.com or call (831) 373-8523.


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National Seafood Month Makes Waves With Sustainable Seafood Recipes |

October is National Seafood Month and Campus Dining has caused a stir with new menu items every week, such as Stewed shrimps, Cioppino, spicy squid on rice and sriracha-glazed salmon.

During the welcome week, the Faculty Student Association (FSA) and CulinArt hosted a sustainable seafood event with celebrity chef Barton Seaver, the world’s leading expert and educator in sustainable seafood, and Alaska Seafood (ASMI). Throughout the semester, his recipe for local blue fish with soy and citrus marinade continues to be offered.

“It’s important to offer programs and menu items that educate everyone on how to be sustainable for future generations. Barton Seaver was a wonderful addition to Hospitality Week as he shared his story of being a successful chef serving delicious, sustainable seafood while connecting the environment with our health and ensuring that producers local food makes a living, ”said FSA Executive Director Van Sullivan.

CulinArt Campus Dietitian Laura Martorano promotes nutrition and wellness among students, faculty and campus staff and has been instrumental in developing healthy and sustainable seafood options with chefs at East Side and West Side restaurants. “The most important benefit of eating seafood is the impact it has on brain health, development and memory. Research has shown that seafood offers a variety of nutrients that can improve cognitive function, ”explained Martorano.

Martorano points out that fish is a high-quality protein packed with heart and brain healthy omega-3 fatty acids like docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The two fatty acids have two different types of benefits. EPA has an anti-inflammatory effect on the brain while DHA is helpful in improving brain health. Decreasing inflammation in the brain can help normalize sleep patterns, combat stress, depression, and anxiety while improving cognitive function and memory. While EPA decreases inflammation, DHA can provide healthy fats to support your brain, memory, and cognitive functions.

The 3 main benefits of eating fish

Nutrition-Dense

Fish can be a nutritionally dense and heart-healthy option for dinner. It provides a significant amount of protein and fat which, when combined with a vegetable and starch, can provide a variety of nutrients to keep you full.

Heart health

Seafood can support your heart health. Omega-3 fatty acids can decrease inflammation in your body, improve circulation, and regulate blood pressure.

Skin and joints

The healthy fats provided by fish and seafood can reduce inflammation and provide a protective barrier against sun damage, environmental triggers, and oxidative stress from fried foods. Omega-3 fatty acids can also act as a coating for the joints to help with movement and mobility.

If you’ve missed the highlights of the National Seafood Month menu, you can find brain-boosting nutrients like EPA and DHA on campus during Finals week with two wellness initiatives, Strengthen yourself against stress and Boost your brain power. Be sure to check the Nutrislice application for more sustainable seafood options throughout the semester.

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West Coast Noodle Bowl at Lombard’s Seafood Grille

Universal Orlando Resort has really stepped up its culinary game over the past seven years. Food quality and overall value generally improved throughout the resort. From my group’s last trip to Lombard’s Seafood Grille at Universal Studios Florida, there is one big exception among the full-service options. Lombard’s is generally considered the weakest of the full-service restaurants inside Universal Orlando’s Land Park.

San Francisco Universal Studios District

On a trip in September 2021, I had dinner with a group of friends at Lombard’s.

We arrived around opening time at 11:00 am that day. Based on all the restaurant reviews I had edited about this place; I knew what I wanted to have: the West Coast Noodle Bowl.

I knew this article could be changed for any diet. You can order it with shrimp or mahi. Or you could get tofu or no protein at all.

The menu describes it as soba noodles, shiitake mushrooms, snow peas, bok choy, pickled vegetables and a hard-boiled egg.

The price varied depending on what you choose, but with shrimp or mahi it becomes the maximum price listed on the menu of $ 20 (additionally, it’s still $ 20 on the menu).

Lombard Universal Studios

I understand that food service is difficult to do and difficult to staff in the current climate. Even on that basis, our service was below par for a full-service Universal Orlando property.

Although we didn’t order starters or desserts, it was an hour and a half from when we sat down to the check payment.

If you want a quick meal to take a break from the heat of the theme park, I cannot recommend this place.

Now my noodle bowl was good but it didn’t get any better than the wok bowl at the Urban Pantry food court in Aventura.

I have the mahi. I thought the mahi flavor was good but didn’t go very well with the noodles and broth in this soup. The vegetables were good and the egg was a nice touch with this dish.

universal studios florida

For comparison, a friend of mine orders this item without protein. His dish was about half the size of mine. You may want to take this into account if you choose this entry without protein.

I thought, in comparison, that my serving size was reasonable for this price.

Photo by Jon Self. It was a friend ordered bowl with no protein included with the noodle bowl

Speaking of price, I was charged $ 21 for my $ 20 entry.

I mentioned it to the waiter and was told it was the price. Also, I discussed this with the manager later who also agreed that was the price.

I mention this because the menu always lists the $ 20 entree. Also, keep in mind that if you are dining in a group of eight, an 18% tip will be added.

It doesn’t matter if you are paying individually or all together.

Thematically, Lombard’s is a perfect fit for the San Francisco area of ​​the park. However, unless you really want seafood, that wouldn’t be my suggestion where to dine for a full service meal in the parks.

Finnegan’s is a much better choice with better fish and chips, but I’ll save that for another review.

Pirates and princesses (PNP) is an independent, fan-driven news blog that covers Disney and Universal theme parks, themed entertainment and related pop culture from a consumer perspective. The opinions expressed by our contributors do not necessarily reflect the views of PNP, its publishers, affiliates, sponsors or advertisers. PNP is an unofficial source of information and has no connection with The Walt Disney Company, NBCUniversal, or any other company that we may cover.


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