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About mikefrombeverly

  • Rank
    Senior Member


  • Interests (Hobbies, favorite activities, etc.):
    food, fish, being a dad
  • What I do for a living:
    Executive Chef
  1. In the food service industry I’m already seeing a disruption in our supply chain. For example I typically use an antibiotic free 4oz chicken breast. I haven’t had that product in a week even though we’re just hearing now that there could be an impact from processing plants closing. I order my normal product and I’m sent a 6oz halal chicken breast instead, usually frozen. I always strive to support local guys and while there’s an interruption in the protein market, red’s best has actually increased their supply in the past two weeks, which is primarily sourced from local fisheries. Needless to say local seafood is still on my menus at least 3-4 days of the week and I continue to push other chefs in New England to put more seafood on their menus. To the local commercial guys I just want to let you know that we (an unnamed large contract management food service company, and more specifically local healthcare chefs) are doing what we can to support you. Feel free to reach out to me if you are a food manufacturer, I have the means to purchase large volumes of product and would love the opportunity to support you. Also if anyone out there is in the food industry and is struggling there are a number of funds that are paying restaurants to make food to donate to healthcare workers. This helps keeping people employed and I can connect you to programs I am working with. I’m currently receiving 3,000 donated meals a week for frontline healthcare workers. Also if you work in foodservice I am hiring. Be safe, Mike
  2. Some big bass move into the marina there, but it’s hit or miss. Never thought about targeting tog there. What I love about that area is that there are 10 spots within a ten minute drive so it’s easy to move and find the fish. Pm me if you don’t know what I’m talking about.
  3. Thanks for all of your responses. The leaves are mostly curled still.
  4. So a tenant left this behind in a plastic pot and the roots grew through it a couple years ago. This is the first time it’s flowered. Anybody know what it is?
  5. Whole Foods, wegmans, and Roche bros. For work I deal direct with reds best.
  6. Bob, Considering price, quality, and locality, how would you rank haddock, cod, and hake? Hake is my choice, 4.95/lb vs 5.95 and 9.95, wholesale. Portuguese style is a favorite.
  7. Maaahhttyy
  8. That’s nothing compared to how packed the east end usually is.
  9. First skunk of the year at my spot today. Caught quite a few yesterday before the fog rolled out.
  10. A lobster with bands on it.
  11. Anyone know what kind of bird this is?
  12. What about skate? Just cut the wings off and follow the normal process? Since I started eating skate I haven’t caught any but certainly want to keep any I catch going forward.
  13. 13 pages of stupid....
  14. Yes sir, piccata. Served monkfish bucatini and hake with collards, cannellini beans, and chorizo today