Seafood - Page 3

“We have some purveyors that freeze and hold shrimp when the area seasons close,” Stehling says. “This way, we are able to keep local shrimp on the menu throughout the year.”
 

My introduction to sustainability was through the Chefs Collaborative,” he adds. “I became aware of the agricultural issues and the plight of the American farm. Utilizing local resources keeps many industries alive and they support one another.”

The Chefs Collaborative is a national network of culinary professionals interested in exploring the interconnectedness of local environments and food. It encourages local, seasonal, and artisan cuisine.”

“Part of being Southern is the food we’re brought up with,” Stehling adds. “In the rush to homogenize with the rest of the country, some companies have forgotten about that.” With a punched tin ceiling overhead and shrimp and grits on the menu, Hominy Grill is right at home in this Southern neighborhood. Local ingredients, sustainability, and regional culinary influences are all part of a simple, successful, approach to food.

“It gives me, as a chef, something to work toward. If you don’t have a basic plan, you’re going to get lost.”

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