Chefs Gearing Up for Lent with Old and New Seafood Ideas
SEAFOODNEWS.COM [Nation's Restaurant News] By Fern Glazer - January 30, 2015 -
For the millions of people who abstain from eating meat during Lent each year, the 40-day Christian holiday that begins on Ash Wednesday and ends on Easter, eating out can be a challenge.
This year, a number of chefs and restaurant chains plan to make it easier on customers by reviving popular seafood dishes and creating fresh options.
At Molyvos in New York City, chef Diane Kochilas and executive chef Carlos Carreto have long offered a special Greek Lenten menu, featuring an evolving list of seafood dishes.
“Lent brings even greater attention...
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