Farm-raised vs. wild Salmon: A recent report concludes the benefits of Omega 3 outweigh the negative impact of PCBs found in some farm raised fish. A helpful source of information for making seafood purchasing decision is www.seaweb.org
Katy Sparks, culinary vice president at Great Performances Catering and continues as advisor to Balducci's. In 1998, she was named one of the Ten Best New Chefs in America by Food and Wine and Rising Star Chef by both Wine Spectator and Restaurant Hospitality. She is an extremely respected and well-loved chef. She has graced the kitchens of many well-known restaurants, beginning her career at Campagne, a Provencal style restaurant in Seattle. Eventually, Sparks moved to N.Y. where she worked at the famous Quilted Giraffe then Mesa Grill, then Bolo. The Guys first encountered Katy and her food at Quilty's in New York, a highly regarded SoHo restaurant that closed its doors after 9/11.
Sparks' first cookbook is "Sparks in the Kitchen". Katy joins The Guys to talk about . . . well . . . everything.
Podcast Date: 5/8/2006