<< BackMaking Seafood The Star
As executive chef at Oceana in New York City, Ben Pollinger '97 uses
fresh seafood and unique ingredients to create complex dishes that have
helped the fine-dining restaurant maintain a Michelin star rating for
five consecutive years. Pollinger recently spoke with Nation’s
Restaurant News about his favorite ways to use seafood, where he sources
his ingredients and what trends he currently sees in seafood
preparation.
To read the complete article by Charlie Duerr in Nations Restaurant News please click on the following link:
http://nrn.com/article/seafood-star-new-york%E2%80%99s-oceana