Seafood in a Changing Economy and Climate

Seafood is a tough business for the fisherman, chefs that purchase sustainable seafood and the general public who often is not familiar with the cookery of fish that might be less known than salmon or halibut. Join this discusion with the people in the know, a fishermen, a fishmonger and a chef that specializes in seafood. You will learn what is sustainable and what isn’t, as well as see some cookery of a few species and sample them.

Instructors

Tim Griner
Owner – Charlotte Fish Company

Tim has been fishing for as long as he can remember from summers with his family in Gautier, MS to the NC coast to the local farm pond. Fishing is just something he has always enjoyed. When a slow down in the economy negatively affected his work in engineering, he was able to spend time fishing and developing a market for his fish. He has a BS degree in engineering from NCSU and quickly knew some of his frustrations with regulations were due to his lack of knowledge of the science behind the management. He heard a lot of the same frustrations from his fellow stakeholders and felt that the best way to understand the process was to get involved and understand the science behind management decisions and then share with other stakeholders, so that they all can be informed and involved.

Rodney Roden
Owner – Lucky Fish

Rodney has been working in the restaurant industry for over 22 years. From the kitchen as a chef to the front of the house as a general manager. In 2009, Rodney made the jump into seafood sales, and then species information specialist after a 4 year stint as a seafood butcher for restaurants in Charlotte. In 2011 Rodney opened Lucky Fish with a partner, serving farmers markets around the region. Today, in addition to his ongoing work as Lucky Fish, Rodney is also the general manager of Saltwater Markets which is a retail seafood market serving Gaston and York Counties.

Shane Graybeal
Executive Chef – RockSalt

Born in Warrensville, North Carolina, Shane Graybeal learned early on about what it takes to put food on the table. His resume includes such prestigious stops as Chetola Resort in Blowing Rock, NC, Michael’s 102 North, Maxine’s near Richmond, Virginia, Firefly in Washington DC, and Chicago’s iconic Bin 36. Feeling a desire “to go home,” Shane struck up a fortuitous conversation with Travis Croxton, owner of RockSalt, who was looking for a chef with native Carolina roots and the skills, experience and pedigree to push the restaurant towards national prominence. As Executive Chef, Shane is looking forward to bringing a little more soul to the Charlotte food scene while still focusing on the incredible fish program that RockSalt is known for.