UNH Cooperative Extension Marine Fisheries Program was asked to set up an informational booth for students, staff and faculty that were dining in Holloway to visit. North Coast Seafoods and Alaska Seafood also had booths / exhibits in Holloway with a lot of information on Sustainable seafood.
The dining staff under Chef Ralph Coughenour produced an unbelievable variety of seaood fare. All but one station - which was serving up Buffalo Chicken Wraps- were seafood dishes. Cedar smoked salmon, seafood chowder, sushi, tempura, salmon and crab mousse on endive and crostini, Bicoastal lobster macaroni and cheese (rock lobster from the west coast and american lobster from the east coast), halibut cakes, mussels, clams and seafood stirfry made to order are just some of the delectable dishes available. But perhaps the most impressive part of this whole event was just the quantity of fresh seafood available.