Richard Garcia, executive chef of the Renaissance Boston Waterfront Hotel, has developed a unique sustainable seafood program by giving his customers what they didn’t know they wanted. Eschewing local favorites like cod and haddock, Garcia is introducing his customers to fish such as sea robin, dogfish, butterfish and Acadian redfish. Garcia — who heads the Boston chapter of the Chefs Collaborative, an association devoted to sustainable sourcing and safeguarding the ...
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