On Tuesday, SAVEUR friends, editors, contributors, and guests came to the Test Kitchen to sip bubbly and celebrate the launch of our upcoming issue, all about oceans and islands and the tastes of the sea. This issue, on stands and in mailboxes next week, showcases kitchen skills like whole fish filleting techniques, the tips and tricks to making authentic Peruvian ceviche, and how to use the myriad dried seafoods one stumbles upon in Chinatown. Then there are big, beautiful features on coastal and cultural topics like the sea urchin invasion in northern California, the importance of coconut in a southern Thai island, and a Brazilian village's annual celebration for its sea goddess.
The food passed around reflected many of the recipes and ingredients featured in print: Guests feasted on ceviche, fried clam sliders, uni toast, smoked salmon smorrebrod, and raw oysters topped with either grilled pineapple and Thai basil or lemon oil and urfa biber. As the seafood kept coming, chef Eric Ripert joined executive editor Stacy Adimando for a conversation that covered his background with seafood and the steps he takes at Le Bernardin to foster more sustainable ocean practices.