Seafood

Reverence for Riverence

Riverence Steelhead Trout is raised along Idaho’s Snake River in pure Rocky Mountain Water as a land-based, outdoor flow-through raceway farm that...

Celebrating Luxury: The Freshest Oyster

"Marin Miyagis, Point Reyes Miyagis, the Humboldt Kumamoto, Marin Gems, Hammersleys, Scoocums, Fanny Maes, Cooshie, Shodokies, Fat Bastards…” CW's list seems endless.

Celebrating Luxury: Caviar, the Pearl of Persia

If the pearl of cuisine is the royal oyster, its diamond is Caviar. So what does CW look for when it comes to the best?

Sacred, Fresh & Wild

From time to time, an ingredient rises to our senses that is instantly provocative and distinctly exceptional. Haku is not your local sushi joint’s shoyu/soy sauce or fish sauce. Haku ingredients are in a category all their own.
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The Freshest Oyster

 The simple oyster may have a nuanced taste, but it has a pearl of a story to tell. The experts at Port Seafood take...

Captain Rick Goche & the PNW Albacore Story

What defines the CW’s Portland/Seattle Sales territory? The region’s demanding culture of locality and sustainability and its regional food producers, like Captain Rick Goche, the man behind Oregon’s sustainable Albacore Tuna.

Immigration Stimulation

The American Dream is not for everyone. It’s for those who are willing on working every hour “God sends”, those who lay everything on...

Shoreline Cafe & Ports Seafood Ahi Tuna

Self-described ‘diner hound’ Shoreline Coffee Shop Owner, Ged Robertson prides his ‘local place’ at Tam Junction, in gorgeous Mill Valley, CA, as a very...

Cure & Morcilla

James Beard Award Semi-Finalist Justin Severino is the Executive Chef and co-owner of both Cure, and Morcilla, Pittsburgh neighborhood restaurants dedicated to local sourcing and seasonal cooking.

Dungeness Crab: Crack Open The Bounty

Fortunately for crustacean enthusiasts, this year’s relatively bountiful harvest of fresh, local Dungeness coming into Bodega Bay, Bolinas and Half Moon Bay (via Ports Seafood), looks to keep rolling in through March.
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