Lakeside restaurant will work with a fleet of 30 Hawaiian day boats to find the freshest seafood each day, and chef Walzog will create daily menus to highlight the selection. The chef will also create “an array of seasonal preparation options.”
The partnership is part of an industry-wide consciousness of the need for more sustainable seafood, and will also allow consumers to understand better where their food comes from, and the work behind it.
“There is nothing more magical than being able to personally forge relationships with the people who catch the fish and grow the produce that you prepare,” said chef Walzog. “The Hawaiian fishermen that we work with are a group of people who go above and beyond every day to differentiate themselves and their practices to source the most amazing product in the Pacific.”
The “Ocean to Table” program will be featured nightly at Lakeside from 5:30 p.m. until 10:30 p.m.
Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.