Paul Greenberg & Kerry Heffernan



Sustainable Seafood Week and the Maritime Foundation are pleased to present a conversation between author, Paul Greenberg, and chef, Kerry Heffernan, covering under-appreciated fish  species, the state of commercial fishing, and the future of ocean habitats. 

Paul Greenberg is an American author and essayist. Since 2005 Greenberg has written regularly for the New York Times in the Magazine, Book Review and Opinion sections, focusing on fish, aquaculture and the future of the ocean. His book, Four Fish: The Future of the Last Wild Food  received wide critical acclaim, most notably on the cover of the New York Times Book Review by the Times' restaurant critic Sam Sifton "a necessary book," Sifton wrote, "for anyone truly interested in what we take from the sea to eat, and how". Greenberg has been both a National Endowment for the Arts Literature Fellow and a W.K. Kellogg Foundation Food and Society Policy Fellow. In 2011 Greenberg won the James Beard Award for Writing and Literature for Four Fish and he now lectures widely throughout North America.

Born in Pennsylvania and raised in Connecticut, Kerry Heffernan began working in restaurants at age 15. Following high school, Kerry bicycled through Europe, eventually setting up camp in the South of France baking croissants. He returned home to attend the Culinary Institute of America, graduating second in his class. After spending another year cooking and traveling throughout Europe, Kerry came back to New York City, honing his skills at such highly regarded restaurants as Montrachet, Le Régence, Restaurant Bouley and Mondrian with Tom Colicchio before landing his first job as Chef de Cuisine at One Fifth Avenue.

Kerry later became the Executive Chef of the Westbury Hotel's famed Polo Restaurant, training ground of such extraordinary talents as Thomas Keller and Daniel Boulud. Soon afterward Kerry opened Union Square Hospitality Group's Eleven Madison Park as Executive Chef and eventually became partner. Under his leadership, the restaurant received numerous accolades, including a tie with Per Se on Zagat Survey's "Top 20 Most Popular Restaurants in New York," The James Beard Foundation's Award for Outstanding Service in America, and Esquire Magazine's "Best New Restaurant."

Kerry is currently Executive Chef at Grand Banks. He previously spent a five-year tenure as Executive Chef of New York City's South Gate, and created and continues to work as a consultant to "15 CPW," a private restaurant at Manhattan's toniest address. Kerry remains active outside the kitchen in philanthropy, serving on the City Harvest Food Council and cooking for Share Our Strength, Project by Project, and both the Central Park and Madison Square Park Conservancies and as an advisor to several nonprofit agencies charged with seafood sustainability and conservation. In 2012, Kerry was honored as the commencement speaker at the Culinary Institute of America.

An avid outdoorsman and seafood expert, Kerry has won several charity fishing tournaments, including the "Manhattan Cup" and the "Montauk Redbone." In addition to appearing as a guest judge on Top Chef All-Stars, Kerry has appeared on The Today Show, Good Morning America, Martha Stewart, CBS and CNN's American Morning. Kerry is currently working on a cookbook about foraging, fishing and cooking on the East End of Long Island.

Logan Rowell


Outdoor Fest and the Maritime Foundation are pleased to present Logan  Rowell, an expert sailor and instructor, speaking about ocean exploration and  bluewater sailing. Logan has acquired tens of thousands of nautical miles as a captain in the Atlantic, Caribbean, and Pacific; including 3 Panama Canal transits. He holds a US Coast Guard Masters Captains License and a Business Degree from the University of North Carolina at Chapel Hill, Kenan-Flagler Business School. Logan is the director of Atlantic Yachting, a New York based sailing school. 

Kerry Heffernan, Tom Colicchio And Other Celebrity Chefs Come Together To Save Striped Bass

Via Forbes, written by Monte Burke:

Kerry Heffernan, the former executive chef of Eleven Madison Park and Southgate, and the current impresario of the new Manhattan restaurant, Grand Banks, is obsessed with fishing for striped bass. But like countless recreational anglers up and down the East Coast, he’s noticed, with growing despondency, that fishing for stripers has grown worse and worse over the last few years. His personal tipping point came, he says, during the 2014 iteration of the Manhattan Cup, a New York City inshore catch-and-release fishing tournament put on by the Fishermen’s Conservation Association (FCA). “I caught a puny eighteen-inch striper and it won the tournament in the fly fishing division,” he says. “Even the guys fishing with artificials had pitiful results.” He decided then that something needed to be done.

Restaurant Power Rankings: Grand Banks Returns, Fung Tu’s Big Week, and More

Via Grub Street, Written by Alan Systma:

Welcome to Grub Street's weekly survey of the most-talked-about, must-visit restaurants in New York City. The list below features spots both new and old ranked according to one important, ever-fluctuating (and admittedly subjective) metric: Who has the most buzz? Perhaps a famed chef has taken over the kitchen, or there's a new dish you absolutely must order. Maybe the restaurant is just brand-new, or the critics are raving about it. Whatever the reasons, these are the hottest restaurants in New York right now.

1. Fung Tu (Off last week)
Chef Jonathan Wu's year-and-a-half-old Orchard Street spot got a double dose of review love this week, from both the Times and Eater. (Bloomberg's Tejal Rao also reviewed the spot last month.) There's some critical consensus here: Even though the restaurant took a while to find its footing, it has fully done so now, the team is in the zone, and this has become — most important — one of the city's most appealing restaurants.

2. Untitled (Last week: 1)
At last week's James Beard awards, Michael Anthony took home the outstanding chef honor — one of the biggest there is. And, wouldn't you know it, Anthony is also overseeing the kitchen at this brand-new restaurant in the also-brand-new Whitney. Just as it is at Gramercy Tavern, the menu makes a point to highlight simple preparations of first-class ingredients, and the prices are surprisingly gentle.

3. Grand Banks (Off last week)
As of today, everyone's favorite bar-on-a-boat is back for the season. Hours have expanded, and so has the cocktail list. And, never fear, the excellent lobster roll is back, too.

4. Grand Army (5)
While we're on the subject of charming, welcoming, comfortably crowded spots at which to eat oysters and whet one's whistle, the new bar from Mile End's Noah Bernamoff, Rucola's Julian Brizzi, and Prime Meats' Damon Boelte is off to a great start. The drinks are crisp, the seafood is very fresh, and Grub's going on record that every oyster platter from here on out should come with the sauces in little eyedroppers.

5.Dominique Ansel Kitchen (4)
Dominique Ansel himself just opened his second location, this one in Greenwich Village. True to its name ("Kitchen" instead of "Bakery"), cooking is the theme here, and the majority of the menu is made-to-order. There are sweet and savory options, and it's open all day, so drop in whenever and see what kind of fabulous new creations Ansel and his team are working on now.

6.Bâtard (Last week: 3)
It's official (per the James Beard Foundation). This West Broadway spot from Markus Glocker, John Winterman, and Drew Nieporent was named the year's best new restaurant, a distinction with which it is difficult to argue. Head back in, check it out, and maybe order a French 75 while you're there.

7. Empellón Cocina (7)
Alex Stupak just reopened his East Village spot after a bunch of renovations, and will soon roll out this fantastic-looking tasting menu. Before that happens, though, Stupak is even dabbling in the Tex-Mex trend, turning out somethings like an impressive take on queso.

8. Rebelle (6)
Last month saw the opening of Pearl & Ash's sister restaurant, and — as you might expect — Patrick Cappiello's 1,500-label-strong wine list is nothing short of breathtaking. (Grub's advice: Just tell Cappiello what you like, let him know your price point, and let him go for it.) Chef Daniel Eddy has a menu of hyper-refined food to match. Oh, and there's at least one after-dinner drink that's worth checking out.

9. Ramen Lab (10)
This very tiny Kenmare Street shop has started to bring in a rotating group of chefs. First up is a team from Tampa that's serving some lightly Florida-fied riffs on ramen classics, while salsa music plays in the background

10. Porchlight (Off last week)
Leave it to Danny Meyer's team to pioneer what you might call the half-martini lunch: The new midday menu features low-proof cocktails that you can enjoy with a little food and — in theory, anyway — get back to work without wandering into the office looking like a tipsy Mad Men wannabe. Well played.

Waterways offer deeper insights into New York City

Via San Francisco Chronicle, written by Spud Hilton:

When you grow up with the notion of restaurants on tall ships being pirate-themed nightmares with little more than fish and chips and hush puppies slathered in tartar sauce, it’s difficult to reconcile a plate of fresh Black Point oysters from Nova Scotia and a well-made Negroni at a table on deck.
The wildly popular Grand Banks operates out of the 1942 fishing vessel Sherman Zwicker, a 142-foot schooner docked at Pier 25 in Hudson River Park (another waterfront rehabbed into a park and sports courts and fields). According to the owners, the restaurant was inspired by “the floating oyster barges that lined lower Manhattan’s waterfront in the 18th and 19th centuries.”
Looking across the deck on a Saturday night, however, it was a good bet that the young, hip crowd was not there for a history lesson so much as the simple upscale menu and drinks, the sea-level view of the new World Trade Center tower and the sunset over New Jersey (the only reason most Manhattanites gaze in that direction).
As simple a concept as Grand Banks seems, almost no one was doing it — at least not well, said David Farley, a New York friend who writes about food and travel.
“Even though Manhattan, specifically, is surrounded by water, it really doesn’t take full advantage of the water here,” Farley said over some baked oysters and ceviche. “There are very few water-centric places to eat and drink in New York City. It’s crazy.”

The Last Oyster Barge

This is this last surviving New York City oyster barge. Built circa 1830, she has been aground in Fair Haven Connecticut for the last hundred years . After a long life as an oyster tavern in Lower Manhattan, she traveled by water to Fair Haven, where over the years she operated as a speakeasy, a Yale University dive bar,  and popular local restaurant.

Abandoned since the 1980's and is in need of serious restoration, she has been facing imminent demolition.

Where To Be Inspired in 2015

Via Imbibe, written by Miranda Rake:

 Grand Banks Co-Founder Alex Pincus on the cover of Imbibe

Grand Banks Co-Founder Alex Pincus on the cover of Imbibe

Take one painstakingly restored 1942 Grand Banks schooner, add the Manhattan skyline at sunset and former Milk & Honey bartenders, and you've got a recipe for a perfectly blissful evening. Alex Pincus – who created Grand Banks in partnership with his brother Miles and Adrien Gallo as a way to promote maritime culture – was inspired by the oyster barges that lined Manhattan's coastline in the 1700's, serving liquor and oysters and largely defining the city's drinking culture at the time. Several centuries later, New Yorkers still delight in liquor and oysters (and in cocktails like the Jungle Bird and the Negroni Sbagliatio, and bites like lobster rolls and ceviche), and Grand Banks draws crowds for its shipboard shindigs to its spring-and-summer berth on the Hudson River, at Pier 25 in Tribeca. Money earned by Grand Banks is poured back into the maintenance and preservation of the historic, on-of-a-kind vessel. Keep an eye out for the return of the floating bar to New York once the weather turns warm, likely in April or May.

The 10 Best New Bars in NYC

Via The Village Voice:

What's better than patio drinking? Boat drinking. And while a few ventures took to the water this year, none were as successful as Grand Banks, a 142-foot schooner that's a piece of living history. Board this seasonal vessel and toss back oysters with cocktails before moving on to lobster rolls and beer. Be sure to check out the old photographs and artifacts that line the walls, and stay for the occasional lecture, too.

New York City Food & Drink – Best of 2014


Via InsideHook:

Looking for pizza, perhaps with béchamel and white truffles? Danny Meyer and Maialino’s Nick Anderer opened a buzzing open kitchen at the Martha Washington Hotel.
Prefer decadent French grub in a boisterous neo-cabaret? The Torrisi boys took care of that.
Have an appetite for oysters and rosé? On a boat? As the sun sets over the Hudson? Damned if we weren’t blessed with that as well.
Plus sizzling ribeyes, the best breakfast sandwiches this city’s seen in ages, and, much to your correspondent’s delight, tacos.
Lots and lots of glorious tacos. On paper plates, no less.
In short, more than enough to keep you dining well into the new year.
So dine on, and drink well.
Enjoy the guide.
Obviously we've got some time before NYC's weather gods permit a return to the water, but when they do, there are two things you should know: 1) the largest wooden vessel in NYC is a sailboat called the F/V Sherman Zwicker, and 2) that sailboat is now the home of an oyster bar from a Marlowe & Sons vet. Our picks: fresh bivalves and fluke crudo with a lager-meets-Aquavit "Engine Room" to rinse.

NYC's Best Bars of 2014


Via AM New York:

When news of Grand Banks first hit, excitement levels were off the charts. Cocktails and oysters, on a 1940's fishing boat in the Hudson River? Fears of a Frying Pan-style scene dissipated too, when we learned Mark Firth (Diner, Marlow & Sons, Romans) was involved. Brooklyn charm/ hipness on a boat! And the only disappointment ended up being the popularity of Grand Banks. It was hard to get a spot, but if you did, blissssss. Did we mention it's a "social business" in collaboration with the non profit Maritime Foundation? Yeah, they want to support the seas that give us delicious bounty! The ship will set sail (it will open for business again) come spring.