Keith Potter, Chef de Cuisine | Cindy’s, Chicago
At Cindy’s in Chicago, Keith Potter says the culinary team is very selective in giving guests only seafood that they love themselves. “Our Alaska halibut came from the desire to serve incredible quality fish at the height of its season,” says Potter.
The halibut is served with Tunisian couscous, garlic conserve, confit tomato and roasted curry-pickled fennel, squashes and chile. The halibut also serves as a good opportunity to teach cooks how to break down larger flat fish. Potter notes that guests frequently ask about the seafood’s sustainability.
“This indicates a positive shift in the guests’ understanding of sourcing and quality. And what that means is also a desire on their part to know that the food they consume has been raised ethically and with environmental impact at the front of their mind,” he says. “It keeps us searching for the best producers of sustainably raised seafood we can locate.”
