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Chef Jay Answers a Frequently Asked Question

February 21, 2019

Several of you have asked why I don't put out our weekend features earlier than Friday afternoon.  First and foremost, I only want the best and freshest fish I can get.  We have two main providers, one of which I have bought from for over 25 years and have a great professional relationship with.  He knows what I like and what I expect of the product I buy from him.  By waiting until Thursday afternoon to order for the weekend, I am buying fish that has just arrived for the weekend's sales.

Many are the times he has called me at 11 p.m. on Thursday night or 7 a.m. Friday morning to tell me of something awesome they just picked up at the airport or declined upon arrival due to quality issues and have to purchase a replacement for.  Therefore, I like to wait until the bird is in the hand so to speak.  This way I am assured of buying you the freshest product available.

Pumpkin Swordfish

Sometimes, I will run out of a special I bought for the weekend.  Once in a while this is because I was only allotted a certain amount of a special treat, pumpkin swordfish or ivory king salmon for example.  Most of the time, however, it is because I am trying to buy just enough for the weekend to prevent waste and so we can start fresh on Tuesday.  Once again back to the point of providing you the freshest product available.

Happy Dining!

Chef Jay

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Anonymous, 3/12/2019 1:33:12 AM EST   55555

Anonymous, 3/12/2019 1:32:24 AM EST   55555

Christine Schmit, 3/7/2019 4:48:50 PM EST   55555
Thank you for the information!! 

Timothy Murray, 2/22/2019 5:32:00 PM EST   55555

Brian Critchell, 2/22/2019 4:34:49 PM EST   55555

Anonymous, 2/22/2019 4:24:37 PM EST   55555

Robin Critchell, 2/22/2019 4:14:35 PM EST   55555
Thanks for explaining! 

Robin Critchell, 2/22/2019 4:14:14 PM EST   55555
Thanks for explaining! 

Laura Reese, 2/21/2019 11:22:12 PM EST   55555

Anonymous, 2/21/2019 6:35:28 PM EST   55555