September 26, 2007

• The Plitt Company, Plitt seafood, chicago, Josh anton, executive chef

  A LIST FAMILY

  I am so super proud of my nephew Josh! This was a recent article about him. He is such a fabulous chef, since he left here and went to Chicago I have lost like 25lbs..lol I have another nephew Nick who is super awesome as well. He graduated with his masters in Environmental Engineering and is working in Colarado Nick is super smart and super single and super cute!!

   

  Featured Customer

  Plitt seafood is featured in some of the country’s finest establishments. Plitt values each and every customer and will showcase restaurants, professional chefs, retailers, caterers, and other food suppliers on a regular basis.

  Josh Anton, Executive Chef
  embrace, Hinsdale, IL
  www.embraceyourstyle.com

  A graduate of the Illinois Institute of Art, Josh Anton has always had a passion for cooking. It wasn’t until he was two and a half years into college that he decided to turn his passion for cooking into a career. Josh found himself in his current position at embrace after successful stints as sous chef at Jilly’s Italian Steakhouse in Chicago and 48 West, a contemporary wine bar, in Grand Rapids, MI.

  ABC7Chicago.com describes embrace as a “lifestyle boutique and wine cafe in suburban Hinsdale. It combines cutting-edge, trend-setting retail with a one-of-a-kind dining experience. embrace fuses fashion with a casual, chic restaurant.” The article goes on to say, “If you want to dine instead of shop, embrace offers a bistro where you can sit at a colorful, mosaic-tiled communal dinner table, in a fabric-enclosed dining lounge, or at one of the richly stained wood tables. embrace presents an impressive wine list with boutique selections and the menu ranges from grilled paninis and fresh salads to enticing entrees such as sautéed West Coast Halibut, Rack of Lamb and Pappardelle.”

  “I love to order unique and seasonal fish from Plitt,” Josh says. Josh is currently working seasonal halibut from Alaska into one of his favorite menu items, curried halibut with tomato-cardamom reduction and watercress salad. Hamachi, another grand fish, is featured on his menu; he prepares a black sesame-crusted hamachi with a saracha thai basil smashed potato and avocado citrus puree.

  Josh has always been a seafood fan and has fond childhood memories of fishing in Michigan-catching plenty of catfish that he loved cooking up. Today, his cooking methods have matured; he describes his style as “contemporary American, with Italian, French, and Asian influences.” In fact, if Josh could travel anywhere in the world for a seafood adventure, his dream destination would be Northern Italy-where his family roots originate.

  When asked if he had any specific comments about his Plitt Sales Representative, Josh responded without hesitation, “Dan Mullen is quite knowledgeable about Plitt’s products and he always has helpful and cost-effective recommendations. He takes into account if a specific preparation I am considering will complement a particular product from Plitt.”

  • 10:29 am
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