Alison Barshak, former chef at famed Striped Bass, developing microwaveable lobster tail product
SEAFOODNEWS.COM By Ken Coons - June 5, 2014 -
Chef Alison Barshak was the chef at Neil Stein’s Striped Bass when Esquire magazine declared it the best new restaurant in the entire country in 1994.
She told Victoria Fiorillo, Philadelphia magazine, that while she's given up her chef's whites, she's still working in the industry. "I create unique seafood items for retail and restaurants," says Barshak. "I also have a patent pending on a lobster tail product which I am bringing to market."
The patent application for "Minimally processed microwaveable frozen lobster tail product" was filed May 15, 2014 (No. 20140134303).
Among the advantages of the innovation stated in the application is...
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Alison Barshak, former chef at famed Striped Bass, developing microwaveable lobster tail product
SEAFOODNEWS.COM By Ken Coons - June 5, 2014 -
Chef Alison Barshak was the chef at Neil Stein’s Striped Bass when Esquire magazine declared it the best new restaurant in the entire country in 1994.
She told Victoria Fiorillo, Philadelphia magazine, that while she's given up her chef's whites, she's still working in the industry. "I create unique seafood items for retail and restaurants," says Barshak. "I also have a patent pending on a lobster tail product which I am bringing to market."
The patent application for "Minimally processed microwaveable frozen lobster tail product" was filed May 15, 2014 (No. 20140134303).
Among the advantages of the innovation stated in the application is...
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