Issue link: https://digital.copcomm.com/i/648009
W I N T E R / S P R I N G 2 0 1 6 | 7 Gordon certainly has the acumen to ensure such sentiment isn't just lip service. He made his bones working with culinary luminaries like Alain Ducasse. His tutelage with his own staff over the years has spawned talented chefs who carry his sustainable seafood philosophy through their own L.A. area restaurants, including Connie & Ted's and Fishing with Dynamite. His skill also earned him a spot on the competitive Food Network show Chopped. These impressive professional touch- stones organically push him into the spotlight when Water Grill comes up in conversation, yet he's quick to point out the alignment the restaurants enjoy with their parent organization, King's Sea- food Company—specifically, the latter's distribution center—makes it easier to carry the banner of sustainability. "Since we're all part of the same company, the lines of communication between us are always clear and direct," Gordon says. "When they get fresh, new product to send us, they'll let us know what we're getting, how it was caught and where it came from before it hits our restaurant. This gives us the kind of knowledge that we enjoy passing on to our custom- ers—information we'd otherwise have to source out ourselves. And as they say, knowledge is power." Fish Central A trip to King's Seafood Company's distribution center in nearby Santa Ana, CA allows me the chance to see this synergy in action. As Purchasing Manager Michael King takes on the role of tour guide, I prep myself to see fresh fish and crustaceans in various stages of decon- struction. I don't expect to see a frozen custard machine . . . yet our first stop is a compact room whose square foot- age is dominated by the hulking piece of equipment. It's weird, but it provides an important clue as to how committed they are to quality ingredients. "[Here] we make custard for all of our restaurants— with the exception of Water Grill, where it is made in-house," King states. "The vanilla beans that we use are some of the best beans you can find in the world. They may be the most expensive product in the warehouse." Purchasing Manager Michael King takes us on a tour of the King's Seafood Company facility in Santa Ana, CA. ����������� �����������