Hooked on Bycatch: Seafood You Should Be Eating
Saturday, March 12
3:30PM - 4:30PM
604 Brazos St
Wherever there is fishing, there is bycatch—the incidental capture of non-target species, and some chefs/fishmongers are working hard to promote the "trash fish" on menus, both for the good of our planet and our taste buds. Yet while most educated diners want to order "sustainable seafood," if faced with choosing between a responsibly harvested salmon and a fish they've never heard of (can I interest you in a beautiful Ribbonfish this evening?), diners often rely on what they know and love. Who is successfully making bycatch a part of their everyday menu? What are they serving (and why), and how can we promote this movement nationwide? This is the next generation of nose-to-tail cooking.
Midwest-raised, James Beard Award-winning Chef Chris Shepherd opened Underbelly, featuring locally-sourced food inspired by the ethnic diversity of Houston, in March 2012. The Art Institute-alum an...Show the rest
Midwest-raised, James Beard Award-winning Chef Chris Shepherd opened Underbelly, featuring locally-sourced food inspired by the ethnic diversity of Houston, in March 2012. The Art Institute-alum and former Executive Sous Chef-turned-Sommelier of Brennan's brings his farm-to-table passion to fruition at Underbelly, which sources ingredients from the Gulf Coast, surrounding farms and ranches. The in-house butcher shop, which only uses whole animal, supports Shepherd’s passion for butchering and charcuterie. The 2014 James Beard Award winner for Best Chef: Southwest was also named one of the Top 10 Best New Chefs in America by Food & Wine. Underbelly was named to the National Eater 38 (one of 38 essential restaurants in America) in 2015 and as one of the best new restaurants in the country by Bon Appetit and Esquire in 2014. Chris runs two Underbelly kiosks inside Reliant Stadium, serving up football-friendly dishes during Houston Texans home games.
In his free time, Chris cheers on his beloved Houston Texans, seeks out hard-to-find bottles for his ever-growing bourbon collection and explores the city for new restaurants.Hide the rest
Sysco Louisiana Seafood LLC
Native to Louisiana with Cajun roots, Jim Gossen has been an innovative and tireless leader for the recovery and improved sustainability of the Gulf of Mexico’s seafood industry. His 44-plus-year ...Show the rest
Native to Louisiana with Cajun roots, Jim Gossen has been an innovative and tireless leader for the recovery and improved sustainability of the Gulf of Mexico’s seafood industry. His 44-plus-year career in the restaurant, seafood processing and distribution business includes owning and operating six restaurants in Louisiana and Houston and founding Louisiana Foods Global Seafood Source, Texas’ largest seafood processing and distribution Company. Since the purchase of his company by Sysco Corporation, Gossen serves as chairman of Sysco Louisiana Seafood.
Supporting the Gulf seafood industry, Gossen has helped educate the public about the importance of the Gulf’s environment as both an economic engine and a home to diverse cultures. He has supported innovative marketing efforts and has been an ambassador for the region’s fishermen putting forward a vision of a healthy environment going hand-in-hand with productive fisheries. He has made it a lifelong mission to promote the cultural importance of the Gulf of Mexico. His foresight was instrumental to the innovative Louisiana Foods Total Catch Program, which promotes the use of the entire catch to reduce wasteful by-catch.
Gossen, a recipient of the EPA’s Gulf Guardian Award, My Table’s Legends of the Industry, Southern Living’s Heroes of the New South Awards and is one of Cooking Light’s 20 Food Heroes in America.
Gossen, a founding member of Foodways Texas also serves on the Advisory Board. Their mission to preserve, promote and celebrate the diverse food cultures of Texas. Gossen also serves on the Boards of the Gulf of Mexico Foundation, Gulf Seafood Institute, Gulf Seafood Foundation, Gulf Wild Conservation Standards Committee, Advisory Board of the Southern Food and Beverage Institute, (SoFAB ), the Farm to Table International Symposium’s Executive Advisory Council (EAC) and the Louisiana Sea Grant Advisory Council.
After years of bringing the Gulf Coast’s best seafood to restaurants throughout Texas, former fishmonger Chef PJ Stoops utilizes his understanding of the sea and his love for Thailand’s culture and...Show the rest
After years of bringing the Gulf Coast’s best seafood to restaurants throughout Texas, former fishmonger Chef PJ Stoops utilizes his understanding of the sea and his love for Thailand’s culture and culinary customs to create Houston’s authentically Northeastern Thai restaurant, Foreign Correspondents. Stoops incorporates distinctive ingredients indigenous to Southeast Asia with the help of a nearby farm known as “The Village,” located 40 minutes south of Houston. His creations of home-cooked dishes create the taste of modern Northern and Northeastern Thailand, whether he’s roasting duck or preparing a curry sauce.
The chef’s culinary philosophy is simple: He seeks to utilize as much of the product as possible, whether it’s meat, fish, or produce. Through his experiences as a seafood purveyor, he learned that American chefs have an opportunity to utilize great-tasting bycatch, employing them as a building block alongside other items like high-quality meat and local vegetables.
In 2002, he began a cultural culinary journey, first cooking in Province, France, and about a year later traveling to Northeastern Thailand. He worked as an executive chef at a resort hotel in Chiang Rai for three years, igniting his passion for creating traditional Thai cuisine. Stoops also met his most influential teammate and collaborator in crafting Thai food, his wife.
After returning to the U.S. in 2007, Stoops began selling fish to restaurants, running both premium and bycatch fish from Galveston to Austin. Before Stoop’s immersion into the seafood industry, no direct line of supply existed between the docks and the restaurants. Delivery was administered by corporate seafood companies, which sold more than just fresh fish. Houston’s fresh-catch purveyor of choice was sought out by Feast restaurant’s owners, who were one of Stoop’s customers.Their plan: to hire Stoops as executive chef, utilizing his experience with Thai culture and cuisine for their new Thai concept.Hide the rest
Murder Point Oysters
Rosa Zirlott has over 40 years of experience in the Shrimping industry. Her family has made their living working the natural resources of the Gulf of Mexico for four generations. Rosa, her husban,d...Show the rest
Rosa Zirlott has over 40 years of experience in the Shrimping industry. Her family has made their living working the natural resources of the Gulf of Mexico for four generations. Rosa, her husban,d Brent, and oldest son, Lane started Sandy Bay Oyster Company (oyster farming) in 2013.
From catching shrimp to raising oysters, their experience on the water allows them to be the best at what they do. They are widely known for their Murder Point Oysters.
Rosa has worked for 10 years with the Organized Seafood Association of Alabama (OSAA). She is currently serving as a board member for the Southern Shrimp Alliance. Rosa loves spending time with her four children and eleven grandchildren. She lives near the Gulf in Alabama, along with her husband and two dogs.Hide the rest