Longboat Key News | Published on: August 8, 2015
The Seafood Shack’s Executive Chef, Gerard Jesse, is getting involved in an interesting new culinary craze in Southwest Florida – a project by MOTE Aquaculture Park (MAP). MAP’s method of raising seafood while using the wastewater to fertilize salt-loving crops is making its way into Southwest Florida’s eco-friendly food scene. The intention of the project is to bring its tasty results to the community and educate people about the importance of locally produced food. Seafood Shack’s Gerard Jesse is already using sea purslane in a couple different dishes in the restaurant, including a vegetable summer roll and a local fish sandwich.
“The sea purslane has great depth of flavor – you can get the salty flavor without having to add a lot of salt and it’s a good source of vitamin C. Additionally, it’s very important to us to support our local farmers and producers, something we’re committed to.” – Gerard Jesse
Learn more about MOTE
MOTE Marine Laboratory and Aquarium is an independent marine research institution comprised of world-class marine scientists committed to the belief that the conservation and sustainable use of our oceans begins with research and education. Visit www.mote.org for more information.
See the full article on Longboat Key News.