The Prince Edward Island mussel industry is one of the most sustainable shellfish farming operations on the globe.
These badass bivalves are more than just sustainable—they actually regenerate and improve the marine environments they’re grown in.
For more than two decades, Jax Fish House has worked with Fleet Fisheries to bring in these sustainable and succulent scallops from the icy waters of New England.
The first farmed salmon to be approved by Monterey Bay Aquarium Seafood Watch is a new paradigm in salmon aquaculture.
A groovy New Year’s Eve Spotify playlist curated by Elizabeth Query for your Party in a Box dinner for two from Jax Fish House & Oyster Bar.
Follow along as Jax director of operations Adam Reed and his special helpers, Elise and Grace, show you how to finish your stuffed clams, sweet potato gnocchi, and salt-crusted bass at home. Or just skip to the complete cooking instructions below. Want to download the instructions to print? Click here.
If you haven’t had the chance to visit St. Supéry Estate Vineyards & Winery in Napa Valley, put it on your bucket list! This gorgeous winery is located in the renowned Rutherford growing region in the heart of Napa Valley. The 100% Estate Grown wines are spectacular with seafood. Our Culinary Director Sheila Lucero recently joined […] read more
One of my favorite things about being a chef is the opportunity to connect with people from all over the world. Today’s complex network of farmers and fishermen, purveyors and producers, chefs and restaurateurs, means that what we eat and how we eat it connects us all in an intricate and fascinating way. Our tiny […] read more
Chef She’s Coastal Culture Trippin’ : Hawaii 2018 Our intrepid leader, Chef Sheila Lucero, is always seeking out fresh ideas for the table and diving into the local culture of coastal communities across the globe. From Japan to New England to the Great Northwest, her adventures have led her to some beautiful places. And […] read more
I am fortunate enough to have just returned from an unbelievable trip. As a chef I have dreamed about going to Japan for so many years. I have always been fascinated with Japanese cuisine and culture. The trip was designed with food and culture as the primary focus. I had the honor of traveling with […] read more