There’s no denying the mouthwatering taste of red meat such as a steak cooked to perfection. Along with its great taste, red meat contains high amounts of protein, so much so that even three ounces of steak meets approximately 45% of the recommended …
AARON CUSCHIERI THE DEARBORN After working under a number of the country’s most acclaimed chefs throughout the last decade of his career, Detroit native Aaron Cuschieri steps up for the very first time as an independent Executive Chef launching his …
Dean Blanchard Seafood is one of the largest shrimp distributors in the United States. Their advantageous location in Grand Isle, Louisiana is a convenient stop for countless shrimpers that have unloaded at the dock for more than 30 years. This …
Happy Earth Day from Wild American Shrimp! Earth Day is an annual movement where people around the world demonstrate their support for environmental protection and the future of our planet by taking action to help nature through practices such as …
Eric Lackey Smuggler’s Restaurants and Bars Eric Lackey is an award-winning chef with over 25 years of experience in fine dining, currently serving as Executive Chef and Managing Director of Smuggler’s Restaurants and Bars. He worked as …
Andrew Blanchard is a wealth of knowledge when it comes to the history of the shrimp industry in Chauvin, Louisiana. He was born and raised in the area, and his distinguishable Cajun accent is a reflection of the cultural heritage still celebrated in …
INGREDIENTS: 2 pounds raw Wild American Shrimp®, peeled and deveined 1/2 pound fresh sliced mushrooms 1 cup sliced celery 2 teaspoons chives 1/2 teaspoon ginger 2 teaspoons Season-all 1/4 teaspoon coarse ground black pepper 1/4 cup brandy, heated 1/2 …
DAVID DICKENSAUGE BEAUSOLEIL COASTAL CUISINE David Dickensauge has scaled great culinary heights to learn from the best in the restaurant industry. Over twenty years after venturing out on his own, he is blazing his own path as chef of Beausoleil …
Captain’s Fine Foods was founded by businessman Mac Chen, who grew up in his family’s successful seafood business. He emigrated with his family to the United States from Taiwan in 1976 but didn’t like the climate in Chicago so he and his family, …
