In this episode of Slow Living Radio, we'll bring you a taste of New Zealand you may not have heard about. We'll learn about the silky Saikou Mt. Cook Salmon from the clear glacier waters of Mt. Cook, and learn from a New Zealand chef's perspective about growing up in the country. We'll also learn of new wines we may not have had the pleasure of tasting and the diversity of the regions. But most of all, we'll get a sneak glimpse into this country that will surely tempt us to put it on our list of where to go next, or at the very least to go out and hunt down a new taste of New Zealand!
Clint Davies
Chef
Fish Story's Chef Clint Davies grew up in Tauranga, New
Zealand, where his love of the abundant seafood of the region attracted him to
a culinary career, beginning with working under famed Australian Chef Luke
Mangan at White Restaurant. Davies was inspired by Mangan to explore other
cuisines and after White, he spent the next few years working in restaurants in
Scotland, Switzerland and Paris. “Traveling, eating and working my way through
Europe was definitely an eye opener and taught me a great deal of new skills I
could never have learned elsewhere,” said Davies. “I think it’s important for a
chef’s success to travel and, if not work, at least taste the authentic
cuisines of other countries.”
San Francisco was the next stop for Davies, where he
first worked at the Campton Place Hotel under Chef Daniel Humm in the height of
Humm’s San Francisco career. Davies then joined the Lark Creek Restaurant Group
in 2005 as a sous chef at One Market Restaurant, enticed by the draw of working
with Chef Mark Dommen. He spent three years in the position and was a
contributing member of the culinary team when One Market was honored with a
Michelin Star. In 2008, Davies was presented the opportunity to work once more
with Chef Mangan, this time in Tokyo, Japan at Salt Restaurant. Davies was at
Salt Restaurant for one year, where he learned the complex art of using
Japanese ingredients and techniques.
Upon returning to the Bay Area in 2009, Davies was asked
to join the Lark Creek Restaurant Group again as the sous chef at The Tavern at
Lark Creek in Larkspur. Within a few months, Davies was promoted to co-chef,
along with Aaron Wright. They worked together to create a seasonally-driven,
value-oriented menu focusing on farm-fresh ingredients. Prior to joining Fish
Story, Davies returned to One Market as sous chef. In each of his positions,
Davies has honed his skills at restaurants where fresh seafood plays a starring
role on the menu – knowledge he applies to the cuisine at Fish Story every day
by honing in on light, well-balanced and creative dishes.
In his spare time, Davies enjoys cooking for the
charitable underground dining club Graffeats Guerrilla Dining, which supports
local, sustainable producers and includes live artistic performances.
Patrick Pelley
Director, North American Sales
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| Pat and his wife, Archana |
Born and raised in a small farming community in Eastern Iowa,
Patrick joined the Navy right after high school and served in a mobile heavy
construction team (SEABEES) serving overseas in the South Pacific, Asia, and
Puerto Rico. In 1988 he joined US Special Operation Forces of the Navy where he
spent the rest of his military career serving in nearly every continent around
the globe.
In the early 1990's, Patrick was also the owner and creator
of Artisan Smoked Foods Craftsman at Gourmet Crossroads Smoke house in La Jolla
California. Here, he learned the finer
points of curing and smoking fine foods.
Throughout Patrick’s adult life he has always maintained a
passion for traveling the world and seeking meaningful experiences, whilst
still preparing & smoking fine foods.
It was during these travels in the late 1980’s that Patrick
made his first trip to New Zealand and Australia to visit friends and
experience a frontier lifestyle and people that can only exist in these remote
lands.
Mt. Cook Alpine Salmon live in the swift, cold currents of a snow-fed alpine canal, in the South Island of New Zealand. Constant swimming against the water flow means they develop firm flesh with high levels of Omega 3 and less inter-muscular fat than ocean-reared salmon. It is said that Mount Cook Alpine Salmon are amongst the healthiest salmon in the world.
Due to constant vigorous swimming, the flesh of Mt. Cook
Alpine Salmon is firm, flexible and moist. The delicate taste makes it highly
sought after by five star hotels and restaurants, particularly for sushi and
sashimi. It is prized by top chefs for its consistent high quality and
wonderful rich flavour.
The Mt. Cook Alpine Salmon farm is a unique eco-sustainable
operation located in the glacial fed Tekapo hydro canal, in the MacKenzie Basin
in the South Island of New Zealand. The canal discharges through a power
generating station into Lake Pukaki and is used for the generation of New
Zealand’s hydroelectric power. Alpine King salmon have been produced here in
net-pens since 1992.
The fish are maintained at low rearing densities and other than monthly sample weigh-ups, are rarely handled. The farm does not pollute or damage the environment in any way and meets or exceeds all government regulations by the Ministry of Agriculture and Fisheries (MAF), Department of Conservation (DOC) and Environment Canterbury.
The fish are maintained at low rearing densities and other than monthly sample weigh-ups, are rarely handled. The farm does not pollute or damage the environment in any way and meets or exceeds all government regulations by the Ministry of Agriculture and Fisheries (MAF), Department of Conservation (DOC) and Environment Canterbury.
David Strada
US Marketing Manager
New Zealand is a land like no other. The New Zealand wine is an
experience like no other. Their special combination of soil, climate, and water,
their innovative pioneering spirit, and commitment to quality all come
together to deliver pure, intense, and diverse experiences. In every glass of
New Zealand wine is a world of pure discovery. Here's a glimpse into the regions.
New Zealand extends 1,000 miles from sub-tropical Northland
(36˚ South) to the world's most southerly grape growing region Central Otago
(47˚ South). Vineyards benefit from the moderating effect of the maritime
climate (nine of the ten grape growing regions are coastal) with long and
bright sunshine hours and nights cooled by sea breezes.
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| Koro Hill in the South Island |
Its wine is distinctive for its purity, vibrancy,
and intensity. The long ripening period, a result of cool temperatures, allows
flavor development while retaining fresh acidity, a balance for which New
Zealand wines are renowned.
David Strada has served as the US Marketing Manager for New
Zealand Winegrowers since 1999. All 700 wineries and grape growers are members
of NZW. Wineries that export to the US are represented by NZW across the country
through marketing and promotional efforts, media and public relations
assistance, and educational programs to teach Americans about New Zealand and
its wine regions and wines.
Featured wines:
Greywacke 2011 Sauvignon Blanc (Marlborough)
Mt Difficulty 2010 Pinot Gris (Central Otago)
Nautilus 2010 Pinot Noir (Marlborough)
Haire Mai!
(Maori for Welcome)
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| The famed Kiwi! |
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