NJRA Taste-Tests Jersey Seafood With Secretary Fisher
By Esteinreich Sunday, July 04, 2010, 07:12 PM EDT
New Jersey Secretary of Agriculture Douglas H. Fisher taste-tested a Jersey scallop, lobster and black bass dish prepared by chef Peter J. Fischbach at the Hospitality House at the New Jersey Restaurant Association’s (NJRA) Trenton office.
Fischbach, the executive chef and Food Service Director for Gourmet Dining Services at the New Jersey Institute of Technology in Newark and a Toms River resident, and sous-chef Erik Weatherspool, held a practice session for the Great American Seafood Cook-off in New Orleans which will take place August 7. The champion of the cook-off will be named King or Queen of American Seafood. They presented a well researched dish featuring lobster from Point Pleasant, sea scallops from Viking Village, Barnegat Light and black sea bass from Belford. The sustainability of each of the component parts on the plate is key, along with sourcing all of the key components from New Jersey.
The NJRA represents owners and operators of full-service restaurants, catering facilities, taverns & pubs, brew pubs, diner restaurants, hotel restaurants, coffee shops, limited & quick service restaurants, institutional feeders, delis pizzerias, country clubs, culinary students and schools. Today, the New Jersey restaurant and hospitality industry includes 23,000 eating and drinking establishments generating $12 billion in annual sales and employing 311,000 people. Visit www.NJRA.org.
