When guests sit down to dine at New York's prestigious James Beard house tonight, Bell Aquaculture Bell Perch™ will be on the menu in the "Perch Ceviche with Crispy Rice Cake, Lime Air & Chili Pepper" hors d’oeuvres offering. The announcement is made by Norman McCowan, Bell Aquaculture's President & CEO, who says, "We've simply been on cloud nine since Joseph Decuis' Executive Chef Aaron Butts advised we'd be on the menu at their James Beard House event. We just can't contain our Indiana pride."Butts explains, "We partner with Bell Aquaculture regularly, as one of the Indiana 'Like Minded Farms,' sharing our belief that quality is more important than mass-produced foods, and that family farming is in the blood. Each of our partners believe in natural, drug-free, humane, practices. We’re proud to use these Indiana farm-raised products to bring excellent tasting, healthy food to diner's plates – both at our restaurant and at their homes." Learn more at http://www.josephdecuis.com/farm/like-minded-farms.
As reported in Fort Wayne's The News-Sentinel, "The man who set things in motion for the invitation is John Garr, a resident of Converse [IN] and frequent patron at Joseph Decuis. Garr, who says he loves good food, has been a member of the James Beard Foundation for years and attends events there three to four times a year. On one visit, he told Izabela Wojcik of the foundation about Joseph Decuis. That led to a phone conversation between her and Butts and eventually to the invitation."
Link to the PR Web newswire
Link to a pdf of the full menu
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