The Corkline

  • Chef Thoughts with Byron Gomez

    Jan 11

    As a chef, I'm always trying to be responsibly knowledgeable on how to execute and order food, but it's not until you really go to places like the Copper River where you realize the whole ecosystem is more than just fish. The rules and regulations from the government and the ...

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  • Chef Thoughts with Eric LeBlanc

    Nov 18

    What I took from this trip and everyone else involved in it was having a deeper connection with the source - the product and where it comes from, and everyone involved in that process, how many hands it takes to do something like this - I think for me that ...

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  • Chef Thoughts with Jeremy Williamson

    Oct 13

    I do think it is superior. I don't think it's marketing; I find that, honestly, it just goes back to the great care. You got a small town who takes such great care at capturing and really making sure that this fish is well taken care of. I mean, it ...

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  • Chef Thoughts with Cesar Figueroa

    Sep 16

    Sometimes you don’t consider all the steps it takes to get a piece of steak, or a piece of fish to your table. Now that I’ve learned about it at the source I’ve seen all the moving parts, from the way you take care of it to ...

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  • Chef Thoughts with Michael Diaz de Leon

    Aug 16

    It gives you a deeper appreciation when you pick up a salmon and say ‘where is this coming from’, you know? I know exactly where it’s coming from, I know who fished it, I know who processed it, I know who packaged it, I know how it got to ...

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