You’d think Tap Room chef Andy White would have had enough fishiness with this weekend’s annual Schalfly Cod and Cask Festival, but no – he’s traveling to Gothenburg, Sweden just days later to talk, cook, eat and think fish.
He’ll be representing St. Louis at the Délice Network‘s symposium on everything seafood, from sustainable fishing to flavorful dishes. Délice, the good food cities of the world network started in 2007, encourages sharing – ideas, creativity, technology and expertise. St. Louis is the only American city in the network.
Chefs from member cities, gastronomes, tourism officials and earnest everyday foodies will gather the second week in February to talk trout, tuna, prawns, lobsters – if it swims or floats, they’ll cover it and eat it. White will be in the good company of Délice executive board member and St. Louisan Michael O’Reilly, whose efforts landed St. Louis a place at the international Délice table.
Barcelona, Brussels, Lyon, Montreal, Riga, Osaka and Madrid will also be among the good food cities communicating in a culinary way, sampling the local and exploring the global food network.
– Pat Eby
This article appears in Feb 1-28, 2010.