Students Highlight Local Produce in New Recipe Book

Boston College Catering and Hospitality students have partnered with the RSPB Frampton Marsh and the Eastern Inshore Fisheries and Conservation Authority to highlight the sustainability of fish and shellfish produce within The Wash.

The partnership began with a competition challenging the learners to create a menu using ingredients from The Wash. Jon Bradly, RSPB and John Butler, Eastern IFCA then taste tested the selected recipes selected. The winning recipes from the taste test were implemented into a menu created for a Seafood Banquet, held in the College’s Lime Restaurant.

The Seafood Banquet highlighted the high-quality food available locally and versatility of the produce. Recipes such as Brown Shrimp Rissotto and Crab Brushetta, were served to Lime Restaurant patrons, as well as fisherman who work on The Wash and members of the RSPB and Eastern IFCA.

As well as the dishes being served at the highly attended Seafood Banquet, all of the winning recipes will be featured within a brand new recipe book, which is being published early next year. All of the profit made from the recipe books will go the RSBP, enabling them to carry on their important work with local conservation.