The farm-to-table movement seeks to better connect chefs with their food. It is primarily a social movement, bringing together the people who produce and prepare food and the customers who eat it. It creates and understands the ingredients used and enhances the dining experience.
Through the eeBLUE program, funding made available by the National Marine Fisheries Service (NMFS) and the National Sea Grant Office provides more than just financial support; it catalyzes innovative educational experiences focused on aquaculture topics and promotes public aquaculture literacy.
IBSS’ Mark and Lisa Tagal with Bonney Lake High School’s Kahale Ahina explore Merroir concepts with the Culinary Club, an afterschool group of students that often competes in cooking challenges. After presentations, classroom discussions, and trips to industry partners’ ocean farming operations, the students decided on a dish featuring not one but two of the ingredients featured in the “Tides to Table” talks. Several students and teachers went to harvest and process the fish featured in a dish to be entered into the WSCA’s Bite of the Apprentice.
The dish’s presentation involved a greeting line that judges and attendees would pass through. Student chefs, with the help of Mark and Lisa, would explain the concepts and execution of the dish. Diners were briefed on the concepts of Merroir, followed by students sharing their experience on the farms and, ultimately, an explanation of the dish, showcasing the many factors contributing to its flavor.
A miso-glazed bite of sablefish was served atop a bed of black rice cooked in coconut milk with edamame floating in a pool of bacon dashi. The elegant bite was topped with a simple salad of sea grapes in a freshly squeezed mandarin orange vinaigrette. The sablefish and seagrapes are aquaculture produced and provided thanks to industry partners at Jamestown SʻKlallam tribeʻs Jamestown Seafood and Ocean Era.
Ultimately, the Bonney Lake Culinary Arts team took 1st place in the high school division and 3rd place in the overall competition, beating out other high schools and 15 other college-level culinary programs, professional restaurants, catering operations, and casino kitchens!
BRAVO, TEAM BONNEY LAKE!
