(October 31st was the 26th anniversary of our first Scott’s Seafood Grill and Bar in Loehmann’s Plaza, Sacramento. Part three in a series looking back…)
As rookie owners, we were not sure on our next move. It is now crystal clear what we should have done months before, but we liked the Chef. He was a real straight shooter and a good person, so we had long chats about what we thought could fix everything in the kitchen. How many excuses we created to give him time to fix the mediocre, inconsistent food? We lost count.
It came to a head when my old boss, the owner of the name Scott’s, the man we had to please to keep the name, came to visit. He loved the place, the ambience, the staff, the service, but of course the food was iffy.
The location was a restaurant in its previous life, so we used as much of everything that was left as we could, including a dinosaur of a range which didn’t even have a permit sticker. It worked, so why not? A NSF permit sticker magically appeared one day before final inspection. Our point of sales system (ordering system) was so old we had to cannibalize old parts to keep it running, but so what? It did what we needed it to do. We made do, and we spent all of the money on what the guest could see.
October 31 is the 26th anniversary of our first Scott’s Seafood Grill and Bar in Loehmann’s Plaza, Sacramento. We thought we were so cool, in between bouts of extreme panic.
I had risen from Assistant Manager to Director of Operations at Scott’s in San Francisco, so I thought I knew the business inside and out. But owning and managing a restaurant turned out to be two entirely different things. Just putting together the financing was eye opening.
My partner had a little money, I had a little money, but we needed a lot more. Where was it going to come from?
Is wild or farmed seafood the healthy and sustainable choice and the future of farming? According to research by Dr. Dariush Mozaffarian of Tufts University, consuming just three to six ounces of farmed or wild fish high in omega-3 fatty acids each week has been shown to reduce the risk of death from coronary heart disease by 36%. That makes seafood a very important part of our diet. The United Nations’ Food and Agriculture Organization predicts that without aquatic farming, the world will face a seafood shortage of 50–80 million tons by 2030. Therefore, farmed seafood must be a part of our food system. Barton Seaver, Chef, author, and director of the Sustainable Food and Health Initiative at Harvard explains why farmed seafood is not only healthy, it will expand food production and minimize our environmental footprint.
Our first delivery of Fresh Alaskan Halibut arrived on March 31, 2016 and will be here all summer long! (barring bizarre natural or man-made disasters). Enjoy Fresh Macadamia Crusted Alaskan Halibut, served with Brown Butter, Lemon Chive Rice and Seasonal Vegetables for $35 per person.
Seafood farming is the future, like land based animal farming, it is becoming the sustainable method for seafood production. This is something new for us and another step forward to increase food production without the degrading affects on natural resources.
The Hubb Research Institute in San Diego formed a partnership with Pacifico Aquaculture to farm sustainable Sea Bass and set the standard for best practices. The sustainable farming method raises White Sea Bass from eggs to market size fish in an ecologically sound manner. The farming method is certified by the GAA (Global Aquaculture Alliance), using BAP (Best Aquaculture Practices).
And now for the tasty details. Not only is this fish sustainably farmed it’s delicious and healthy.