Milwaukee Journal Sentinel Breaks Bread in a ‘Table Chat’ with Culinary Director Grace Parisi
How Grace got over the fear of cooking fish, and more
In October we welcomed Grace Parisi as Sitka Salmon Shares’ new culinary director, after she spent 12 years with Food and Wine as senior test kitchen editor, authored many cookbooks, and was executive food editor for TimeInc Books. In a recent chat with the Milwaukee Journal Sentinel’s Kristine M. Kierzek, Grace talks about getting over the fear of cooking fish and answers some questions about her new position with Sitka Salmon Shares.
Even though Grace didn’t go to culinary school, she did go to art school, where she developed a unique and elegant aesthetic. Over her career, she has learned thousands of techniques and recipes through practice and hard work. With such a diverse background in the food industry, Grace knows good ingredients and believes the way we eat has impact. She reminisces about working with fish often for Food and Wine and shares some early instruction on how to properly cook fish: “Do not touch that fish until it develops a nice crust on the bottom, and it will release itself.” Poking and prodding the fish won’t help in the cooking process, she says. The fish will naturally release from the pan when it develops a nice crust or sear.
Grace tells the Journal Sentinel how she appreciates Sitka Salmon Shares’ values of responsible fishing practices and unparalleled quality. Compared to some of her past experiences with a subscription food box, Sitka Salmon Shares attends to environmental impact every step of the way even using compostable and recyclable packaging in our share boxes.
The interview touches on COVID-19’s impact on Sitka Salmon Shares, Grace’s favorite fish, and some upcoming 2021 surprises. Find some of Grace’s recipes on our website, and check back often for new recipes and tips!