The Clever Root

Winter / Spring 2016

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6 | t h e c l e v e r r o o t D G THIS �������������� �������������� �������������� �������������� e live in a world where the term "artisan" has been hijacked by fast-food chains. So it stands to reason that, if placed in the wrong hands, a term like "sus- tainable seafood" could quickly devolve into noth- ing more than a catchy buzzword that ultimately renders as hollow as marrowless bone. Sustainable seafood is the name of the game at Water Grill in Los Angeles, CA. �������������� �������������� In a way, this makes Damon Gordon a defender of all that is right regarding the practice in Southern Cal- ifornia. Culinary Director of Los Angeles–based Water Grill's critically acclaimed restaurant network, the British-born Gordon doesn't view his committal to the cause of sustainable seafood as just a good idea. Rather, he deems it an essential component to crafting exemplary cuisine. "Sustainable practices go hand in hand with food quality," he says. "We're very cognizant of the fact that practices like, say, proper fishing techniques lend naturally to cultivating superior products. At the same time, making high-quality seafood dishes adds legitimacy to the ingredients we're using." by rich manning / photos by margaret soss

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