Barton Seaver: Visionary of Sustainability (Part 1)
Posted on | January 18, 2010 | No Comments
When Barton Seaver opened the Washington DC seafood restaurant Hook as head chef in 2007, he added sustainability to the menu for personal reasons, not marketing purposes. He had no idea his actions would fuel a media frenzy launching him into the national spotlight. SOP had the privilege of chatting with Barton about how his views of sustainability have evolved since then.
After leaving Hook in 2008, Barton took a break from the kitchen to develop a broader, more complete message about sustainability. From his perspective, it is more about people than fish. Sustainability includes preservation of fishing culture and working waterfronts, thereby strengthening local coastal economies. Another key element is engaging seafood consumers as part of the solution.
Admittedly, Barton did not receive his award of 2009 Chef of the Year from Esquire Magazine because his techniques are better than Thomas Keller’s. The magazine saw a man with a powerful message to project. That message will be further broadcast when Diamond District Seafood Co. opens in 2010 as a restaurant/market combo offering sustainable seafood.
“I’m not going to change the culinary world. But I might use the culinary world to change the seafood consumer world.”
- Barton Seaver
As partner and head chef of Diamond District, Barton is bringing to the Washington DC area what he calls “Retail 2.0″. The sign next to each seafood item sold at the market will display more information than you are used to seeing at a fish counter. Customers can make their decisions based on details such as price, where the product is from, how it was harvested or if it was farm-raised, and other sustainability information.
Engaging people, especially neighbors, in sustainability solutions is a core goal of Diamond District. Customers are offered an informative recipe card with each purchase from the market. The ambition here is to extend the dialogue of sustainable seafood to the home with family and friends.
Situated in a now trendy and expensive area of DC, Diamond District’s block is also surrounded on three sides by government housing. By offering seafood options under $5 per pound, Barton wants his neighbors from all income brackets to have access to fresh sustainable fish. In an honest act of community service, the restaurant will also accept food stamps as payment.
Barton possesses a dangerous combination of grand ideas and limitless energy. SOP looks forward to tracking his career and its effects on the sustainable seafood movement. Stay tuned for Part 2 of this story where we share Barton’s suggestions for engaging in the movement.
Tags: Barton Seaver > chef > consumer > Diamond District Seafood Co. > farm-raised > fish > Hook > ocean > recipe > restaurant > retailer > seafood > solutions > sustainable
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