Wine & Words

Chef Yvonne and I found a nice recipe for a "Tilapia with Mushroom Aioli," and we decided to include it in our April Dinner Specials at The Back Bay Cafe. I wrote in the menu about "US farm-raised Tilapia..." figuring we could easily get some. Wrong. One of our foodservice vendors said they had two kinds of Tilapia - one from China and one not. Where was the "not" from? No idea. We gave our standard lecture about how we, and our customers, are concerned about the sourcing and handling of the food we eat. We do not trust the food safety standards in China or other parts of Asia.
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