Chef Armand Toutaint of Turner Fisheries.
We were invited this week to Turner Fisheries at The Westin in Boston to taste their new menu options featuring sustainable seafood. Of course, sustainable seafood is the very important movement to prevent overfishing while still meeting the growing world demand for seafood, something we fully support as some species are in serious jeopardy of becoming extinct. Turner Fisheries follows the recommendations researched by the Monterey Bay Aquarium scientists. You can learn more about this movement and how it relates to your favorite seafoods and consumption by clicking here. Our host for the evening was Chef Armand Toutaint, who explained the dishes and the importance of sustainability for us all.
Our first tasting included Turners "Hall Of Fame" Clam Chowder, Fried Island Creek Oysters with Organic Creamed Spinach and Pancetta Hollandaise, Beet Tartare with Braeburn Apples Balsamic, Rocket Greens and Aged Goat Cheese Brulee and Seared Diver Scallops with Bosch Pear Chutney. There wasn't a bad taste in this suite. The chowder was one of the best we've had, the fried oyster was neither heavy nor mealy. The beet tartare was a perfect combination for the creamy goat cheese and the scallops perfectly seared. Our favorite here, however, was the chowder.
Next up was the Lobster Pappardelle (not pictured) with Crispy Pork Belly, Cured Tomato, and Edamame and Chervile Cream. Served in a boat, the pasta was perfectly al dente and the accompaniments worked very well with the sweet, subtle and ample lobster meat.
The next three dishes: Loch Duart Scottish Salmon with Laughing Bird Shrimp Fried Rice, Jicama Empire Apples and Tamarind Reduction, Hooked Gulf Of Maine Haddock with Blue Crab Skin-On Yam Hash and Fennel Buerre Blanc and Seared Ahi Tuna with Orange Sesame Crust, Lentil Succotash and Ponzu Glaze. While all of these were excellent our standout favorite was the tuna.
White Chocolate Mousse Terrine with Caramel, Toffee and Baileys
The dessert spoke for itself. Beautiful on the plate, the mousse was light and airy with a subtle, refined sweetness and plated with a delicious hint of huckleberry sauce.
The meal was accompanied by Frei Brothers Reserve Russian River Valley Chardonnay and Pinot Noir. The Chardonnay, in particular, was a real standout and both are sustainable products.
Although Turner Fisheries has been around for years this menu is sure to attract renewed interest and kudos to the management for fully embracing the very important sustainable food movement. All of these dishes are now featured on their menu.
Turner Fisheries of Boston
10 Huntington Ave
Boston, MA 02116-5707
Tel.: 617.424.7425
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