Papi’s salutes the suppliers of wild and live seafood – Scout Magazine

Scout works with many local restaurants to spread awareness of the cool and delicious things they do, but they couldn’t do what they do without having access to some awesome ingredients. To get what they need, culinary creatives rely on personal networks of passionate artisans, farmers and producers who often work hard without ever seeing the glory they deserve. Since it is always good to recognize those who support you, we offer you the Supplier Shout Out!

Today we’re heading to the West End to meet Chef Max Straczek where Papi’s Seafood and Oyster Bar sources some of his impressive oysters…

Which of your suppliers would you like to salute? Wild & Live Seafoods Ltd.

What does this supplier provide to you? Amazing oysters from the east coast.

How are these ingredients presented on your menu? I simply serve them with a selection of sauces: a mignonnette jalapeño pepper; a naturally fermented apple vinegar; and a soy dressing. ($ 2 to $ 3.75 per piece; available on the menu most of the year.)

What makes this supplier so special and why are you excited to use these particular items? What makes these guys different from the rest in Vancouver is a lot of planning. How it works is that I order on Sunday and receive my order on Wednesday. Then Tuesday for Friday. So no matter what they harvest and send to the restaurant, I get the most amazing and freshest oysters on the east coast! What also makes me very excited about the supplier is that the other suppliers in Vancouver don’t get as many different varieties of oysters from the east coast. For example, blackberry oyster is like east coast kusshi – it’s amazing… it’s delicious… and it tastes crazy fresh.

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Tanya S. Norvell

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