Maryland's Department of Natural Resources is sending dozens of restaurant chefs on field trips to watch fishermen and seafood producers in action as part of a program to promote the state's seafood. Recently, Adam Sobel, the executive chef at Bourbon Steak in the Four Seasons Hotel in Washington, D.C., toured crab meat producer J.M. Clayton Co. "I'd never seen it broken down before. I'm impressed with how human it is," the chef said.
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