Barton Seaver launches new chef-facing seafood publication
There’s a shortage in seafood-focused, chef-facing media that celebrated chef and sustainability advocate Barton Seaver aims to address with his latest publication, Seafood & the Menu magazine.
With the overarching goal of increasing seafood consumption and utilization across demographics, Seaver and his team have partnered with Flavor & the Menu magazine to create Seafood & the Menu, which will serve as “a platform for chefs to find and the seafood industry to support meaningful content regarding seafood,” Seaver said.
The publication, which will be distributed to Flavor & the Menu’s 35,000-plus distribution list as well as be accessible online, is targeted at high-volume decision-makers in foodservice, including chefs, R&D/menu development professionals, as well as marketing/purchasing and C-level titles.
“By creating this platform, we are creating a dynamic conversation opportunity in which we can focus chefs’ attention to seafood as well as give the industry an audience of chefs to connect with,” Seaver explained in a press release.
The release of the first two issues of Seafood & the Menu corresponds with National Seafood Month – October 2018 – and Lent, set to begin on 6 March, 2019. Each issue will be augmented with dynamic online content, Seaver said.
The 24-page premiere issue of Seafood & the Menu will tackle an array of topics and key inquiries, including: why seafood matters throughout the modern restaurant scene; how seafood-forward chefs are producing top selling dishes; and, when and where customers are clamoring for more seafood on the menu.
Future installments of the publication are slated to feature editorial content “pin-pointing emerging seafood trends; explaining technology advances throughout the seafood supply chain that lead to higher quality products; and highlighting institutional foodservice operators who offer outstanding seafood menu items,” Seaver said.
Ultimately, Seaver hopes that Seafood & the Menu will work to bridge gaps and establish new lines of communication between industry and the culinary community.
“It is our intent to prove the model and to prove to you the value of having this communications platform for industry to be in direct contact with the culinary community," Seaver said.