On July 21, 2016 some of Rhode Island’s finest chefs, including JWU alumni Derek Wagner of Nick’s on Broadway and Matt Varga of Gracie’s, Providence, participated in “Chef’s Table: Rhode Island Seafood,” hosted by the Commercial Fisheries Research Foundation (CFRF) and Johnson and Wales University (JWU) at Hope & Main in Warren, R.I. The event provided a venue for fishermen and chefs to explore ways to maintain a healthy seafood industry in the state, increase Rhode Islander’s awareness about their own natural resources, and enhance the use of local seafood on the menus of some of the state’s finest restaurants. On the menu was Spiny Dogfish, Conger Eel, Scup, Winter Skate, Butterfish, Striped Sea Robin, Jonah Crab, Whelk, Quahog, and Squid.

Rhode Island Public Radio's report on the event is available at http://ripr.org/post/sea-robin-anyone-chefs-get-acquainted-local-seafood . Happy eating!