Foward Thinking
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Marco Suarez, executive chef, Eastern Standard
“1. With the rising costs found in the fish markets due to stricter regulations on commercial fishermen, I believe chefs will begin to dig deeper into the offal and ‘weird’ fish movement. For example, I have five pounds of cod tongues coming in on Friday that cost next to nothing but will make a great cod tongue chowder.
“2. A continued meeting of kitchen and bar. Jackson [Cannon] being in the kitchen cooking stuff for his bar program with my ingredients (i.e., pumpkin-and-
fall-spices-infused vodka, cooking mulled cider, et cetera), and me going to his bar and using ingredients like vermouth in my ceviche and Fernet Branca-cured duck prosciutto.
“3. The popularity of using sustainable, local, and organic foods will continue to grow. It’s smart for the chef, diner, and planet. Along those lines, getting away from bottled water [will be popular]. At Eastern Standard, we’re installing a very expensive water-filter system and spritzer to make our own bottled water.”
