Line-caught cod featured in culinary competition


SeafoodSource staff

Published on
February 6, 2012

One of the winning dishes at this year’s prestigious Bocuse d’Or USA culinary competition featured Hooker’s Cod from River & Glen.

The Warminster, Pa., sustainable food supplier was the official seafood supplier for the 2012 competition, held at the Culinary Institute of America in Hyde Park, N.Y., on 29 January.

This year’s winner, Chef Richard Rosendale of The Greenbrier in White Sulphur Springs, W.Va., and a Certified Master Chef wowed the judges with his Hooker’s Cod dish and platter of D’Artagnan Winter Chicken. Rosendale as his assistant, Corey Siegel, will represent the United States at the 2013 Bocuse d’Or in Lyon, France, considered to be the world’s most prestigious and challenging culinary competition.

In a press release on Tuesday, River & Glen called participation in the competition “a huge milestone for not only the company but also for the small, artisanal fisherman.” The company’s Hooker’s Cod are line caught off of Cape Cod, Mass., by a group of small-boat fishermen. 

of Warminster, PA, would like to congratulate all of the competitors of this year’s Bocus d’Or USA finals, held January 29 at the Culinary Institute of America in Hyde Park, NY.  River & Glen was selected to be the seafood supplier for the competition. River & Glen, whose mission is to support and promote the local fisherman, considers this to be 

The competition’s three other finalists were Chef Jeffrey Lizotte of On20 in Hartford, Conn., who took the silver; Chef William Bradley of Le Cordon Bleu in Cambridge, Mass., who took the bronze; and Chef Danny Cerqueda of Carolina Country Club, Raleigh, N.C., who placed fourth.

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