(Blogger’s Note: This is the second in a three part series on how the BP Spill is effecting the industry)
Seaweed and Fish Roe were two of the delightful ingredients in the complimentary dish Tony Ounpamornchai created Friday evening at Sea Thai Bistro in Santa Rosa, Ca. As I took my first bite I wondered if I might be eating endangered ingredients.
If the spring of BP oil that continues to blacken the
Ounpamornchai has an abundance of seafood on his menu. Hence, Sea in the restaurant’s name. And like others who pride themselves in preparing fresh fish and seafood, his concern for the Gulf’s condition heightens daily.
When asked how the BP blunder has affected his business, the owner of three restaurants rolls his eyes, projects a saddened grimace and simply says, “It’s not good. Prices are going up.”
With restaurants in three upscale
And, he is not alone.
Gretchen Rogers, managing partner of Sharky’s Gulf Grill in
“We’re hanging in there,”
And, although nobody has told her of any price increases, she does expect some repercussions from the spill.
And with the spill sloshing over beaches and marshes along the Gulf coast many chefs are adventuring into other menu areas.
While researching Galatoire’s history, Landry discovered a recipe for chicken livers en brochette which, had been served for decades in the restaurant. He may reinvent the dish, as an oysters substitute as the oyster supply dwindles.
A story about seafood, oil spills, and the
Randy McClair, manager of the restaurant has been ordering oysters from P&J Oyster Company is
According to McClair, they will still be serving oysters at Brennan’s but will be using different sources.
“We don’t have a full convention schedule in the summer so business slows down a bit,” McClair said. “And we are certainly hoping they solve this problem before the season arrives. It’s hard to imagine they can’t solve this problem.”
But the spill’s dilemma is not without its humorous side. On YouTube the BP Spills Coffee video was tallying hits almost as fast as the crude flows into the world’s waterways.
Tomorrow: Menu Changes benefit other industries…