I just read about the CEO of a NJ seafood company who convinced his Vietnamese supplier to mislabel their imported catfish as grouper so he could avoid the higher taxes. Sounds scary, huh?

I’m sure this crime happens in all industries from time to time, and we don’t even realize it. Problem is: this is food we’re talking about here. Stuff we ingest, and remember, “you are what you eat”. Not to get all dramatical, but it could have serious consequences for some, whether it be over a strict diet, organic vs non-organic food, etc.

Allowing customers to know where their seafood comes from gives them trust in your company, whether it be a seafood restaurant here on Shem Creek, or any other business.

Taking it a step further, telling customers, indeed bragging about where your seafood comes from, is the best way to win their trust, which of course, leads to word-of-mouth advertising, and who doesn’t want that!?

“Diners continue to question seafood origin and safety across the country; no matter how far removed the fish is from the Gulf. Restaurants generally are being very supportive of the Gulf, and many say they are not losing business as they educate their customers about sourcing and supply.” – John Sackton, Editor And Publisher, Seafood.com

Remember, for every person who asks a question, their are dozens who never do, who simply stay away. So, brag about where your seafood is coming from. Your customer base will expand because of it.

Make plans to join the South Carolina Aquarium and Saffire at the Charleston Marriott Hotel for an unforgettable night in honor of the Gulf Coast.

Delight in Chef Jeffrey Robinson’s 5 delectable courses featuring various sustainable seafood dishes.

They include:

1. guajillo dusted yellowfin tuna, avocado relish, & cilantro chimichurri,
2. deconstructed Loch Duart salmon carbonara,
3. miso lacquered sea scallop, baby bok choy & beech mushrooms,
4. snapper with mussels, chorizo, fried crouton & saffron broth, and
5. peach turnover with a sweet tea reduction.

The five-course meal will be served with wine and is $50 (plus tax and gratuity) per guest.

10% of the proceeds will be donated to the South Carolina Aquarium in support of the Sustainable Seafood Initiative, and all remaining profits will be donated to the Audubon Nature Institute in Louisiana to further wildlife and rescue efforts related to the Gulf Oil Spill.

Reservations can be made with the restaurant by calling 723-3000, ext. 1555.

Thursday, July 29, 2010 6:30 pm – 10:00 pm
Where: Saffire at the Marriott on Lockwood Blvd