This year, the film The End of The Line has made many more consumers aware of the danger of overfishing. It’s important that caterers are aware of what they can do to help battle the damage that this is doing to our oceans. It’s an issue that Andrew Spurgin, Executive Chef of Waters Fine Catering in San Diego has been educating caterers, restaurant chefs and consumers on since he began passionfish.org in 2000 with two friends. Here, we give you his Top Best and Worst fish to serve now.

MADE IN CHINA
Great Catering on the Great Wall
After successfully producing the catering for the British Columbia Canadian Pavilion during the 2008 Beijing Olympics, Culinary Capers Catering of Vancouver opened Culinary Capers Beijing headed by Executive Chef Billy Kawaja. The division is now producing such incredible events as this four-course al fresco lunch for 120 guests [...]

Hot Off the Grill
News From ICA Members
Frank Puleo, owner of Catering By Framboise in Staten Island, New York, was one of eight foodservice operators named to the board of the National Restaurant Association at its annual meeting and trade show in Chicago this May. In this role, Puleo represents the International Caterers Association. This marks [...]

By Word of Mouth catered this wedding in the bush of South Africa.
exotic unions
In this issue, ICA “travels” to South Africa, China, and Los
Angeles. We plumb the depths of the ocean for sustainable
seafood, explore the internet for social media and open the bar
to new possibilities. Join us on this adventure.
All you have to do is [...]