Eric Montagne's guest appearances

Eric Montagne

The Southern Fork

Restaurant Owners Uncorked

NC F&B Podcast

Cheetie Kumar

Steve Palmer

Sean Lilly Wilson

Scott Crawford

James Island

Teddy Diggs

Mofu Shoppe

Chris Coleman

Vivian Howard

Ashley Christensen

Maneet Chauhan

Matthew Register

Ricky Moore

Quintin Middleton

Mashama Bailey

OwlTail

Charcuterie boards are lighting up social media these days, but have you ever considered seafood charcuterie? According to a Johns Hopkins research study, nearly half of the US’ seafood supply goes to waste, and there are few people in the food system who know how to counteract that. Enter Eric Montagne, a chef who is part of a growing number of culinary professionals changing that, applying their butchery skills and whole animal respect in a whole new, watery direction. At Locals Seafood in Raleigh and Durham, NC, Eric transforms what previously may have been discarded into delicious retail products, from bottarga made from NC mullet roe, to a tuna bloodline burger that has so far utilized more than 1000 pounds of tuna meat that would have been discarded -- and has been named one of the NC Triangle’s epic burgers by Eater Carolinas. He previously worked with Chef Vivian Howard at the Boiler Room Oyster Bar, and was the executive chef at Raleigh’s Standard Foods before joining Locals. This all is a full-circle moment for a Miami-born boy who grew up fishing in the Florida Keys and left to attend Johnson and Wales in Denver with beef on the brain.

<p>Charcuterie boards are lighting up social media these days, but have you ever considered seafood charcuterie? According to a Johns Hopkins research study, nearly half of the US’ seafood supply goes to waste, and there are few people in the food system who know how to counteract that. Enter Eric Montagne, a chef who is part of a growing number of culinary professionals changing that, applying their butchery skills and whole animal respect in a whole new, watery direction. At <a href="http://localsseafood.com/" rel="nofollow" target="_blank">Locals Seafood</a> in Raleigh and Durham, NC, Eric transforms what previously may have been discarded into delicious retail products, from bottarga made from NC mullet roe, to a tuna bloodline burger that has so far utilized more than 1000 pounds of tuna meat that would have been discarded -- and has been named one of the NC Triangle’s epic burgers by <em>Eater Carolinas.</em> He previously worked with Chef Vivian Howard at the Boiler Room Oyster Bar, and was the executive chef at Raleigh’s Standard Foods before joining Locals. This all is a full-circle moment for a Miami-born boy who grew up fishing in the Florida Keys and left to attend Johnson and Wales in Denver with beef on the brain.</p>

Eric Montagne: Locals Seafood (Raleigh / Durham, NC)

Locals Oyster Bar

Eric is the kind of person who glows with natural, authentic, true hospitality from the moment you lay eyes on him. Wil had the opportunity to learn his story, the amazing chefs he has worked with, what's happening with commercial fishing and sustainability, his new focus on seafood charcuterie, and a lot more over nearly and hour and a half together. Great interview with a great guy. Enjoy...

Eric Montagne on Locals Oyster Bar, sustainability, seafood charcuterie, and more 

John Parra

Episode 30 - Standard Foods www.standard-foods.com In this episode, we discuss Max's new restaurant, Standard Foods. It's a restaurant, grocery, butcher and farm, in one place. Chef Eric Montagne and Bar Manager John Parra talk about the concept, the food ethos and their style, working inside of Standard Foods. Click for show notes: ncfbpodcast.com

Episode 30 - Standard Foods <a href="http://www.standard-foods.com" rel="nofollow" target="_blank">www.standard-foods.com</a> In this episode, we discuss Max's new restaurant, Standard Foods. It's a restaurant, grocery, butcher and farm, in one place. Chef Eric Montagne and Bar Manager John Parra talk about the concept, the food ethos and their style, working inside of Standard Foods. Click for show notes: <a href="http://ncfbpodcast.com" rel="nofollow" target="_blank">ncfbpodcast.com</a>

Episode 30 - Standard Foods, Chef Eric Montagne & Barman John Parra