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Zagat: Seafood At The Source

"Oyster"
Director: Ryan Ffrench
Producers: Ryan French, Ben Mercer
Editor: Eric Schoenbrunn
Client: Zagat

Rappahannock restaurant in Richmond, Virginia is renowned for its selection of Chesapeake Bay oysters. However, what makes this restaurant unique is that its chefs are able to source oysters from their very own farm. Zagat visited with Executive Chef Dylan Fultineer and the oystermen of Rappahannock Oyster Company to learn more about why the future of farming is resting in an oyster bed.


Zagat: Seafood At The Source

Join Zagat as we continue to explore sustainability in the seafood industry in our second season of our James Beard nominated series, Seafood at the Source. This year, we'll be investigating the southeastern waters off the coast of the United States. Can today's fishermen solve the issues of the past in order to ensure the future of their industry? 


"Lobster"
Director: Ryan Ffrench
Producers: Ryan French, Ben Mercer
Editor: Eric Schoenbrunn
Client: Zagat

The coast of Florida is full of exotic creatures, but the clawless spiny lobster is one that is prized by chefs like Jeremy Ford of Miami's Stubborn Seed. See how chefs and seafood providers capture - and release - this pristine creature in the name of sustainability.