Gallery Restaurant sous-chef
Garrett Merck prepares red
snapper purchased only
a short time earlier from
Charlotte Fish Company.
Chef's Catch
of the Day
The trend toward eating
more fresh seafood is also
impacting menus at local
restaurants. "We sell much
more fsh and shellfsh
than we do beef and other
red protein items," reports
David Moore, chef de
cuisine for food sites at The
Ballantyne Hotel & Lodge,
including its signature
Gallery Restaurant.
Fresh seafood is one of
his favorites because of
the variety of textures and
favors and the amount
of open-ended creativity
he can put into a piece of
fsh or shellfsh. "I run a
catch of the day usually
featuring fsh or shellfsh.
Snapper and grouper are
favorites, and I always
designate North Carolina
coast fsh because it
attracts diners. There's
an emotional tie in eating
local and supporting local
fshermen," Moore says.
One of his favorite
fresh-caught sources is Tim
Griner, owner of Charlotte
Fish Company, a supplier
with boats based in Ocean
Isle, N.C. Griner will text
Moore what fsh he has
on his truck and then let
him hand-pick the fsh
he wants. "I write nightly
specials based on whatever
product is coming in the
back door, which is a lot
of fun," Moore says.
Hook and Line
Sustainability
Griner started Charlotte
Fish Company after his
engineering consulting
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Photo
by
Shane
Baskin
BALLANTYNE MAGAZINE 67
SPRING 2015