As part of its annual Eat Local Challenge, Bon Appetit will put the spotlight on seafood this year. On Sept. 25, walleye will be featured on executive chef Dave Apthorpe’s menu at Case Western Reserve’s Biomedical Research Building Café.
This is Bon Appétit’s first-ever Eat Local (Fish) Challenge, being held simultaneously in all 32 states in which the management company operates.
Bon Appétit’s Eat Local Challenge began in 2005 as a way to highlight locally harvested, seasonal flavors. This year, local seafood—caught or farmed within 500 miles—must be one of the menu. The walleye on the menu is local and rated a “Good Alternative” for its sustainability by Monterey Bay Aquarium’s Seafood Watch program.
On Eat Local (Fish) Challenge Day, Apthorpe will serve the walleye Cajun seared with roasted Yukon Gold potatoes from Veggie Valley Farm and other seasonal vegetables from Rainbow Farms. An information table will tell guests about the Eat Local (Fish) Challenge, explain why supporting both local farmed and wild seafood is important, and offer a recipe they can try at home.