The chain bought an entire boatload of king crab harvested Dec. 5 by the crew of the Time Bandit, Eric Donnelly, executive chef at The Oceanaire in Seattle, told IntraFish on Monday.
Donnelly said he and some other Oceanaire chefs had been up in Alaska spending time on the Time Bandit and its captain, Jonathan Hillstrand, when, after looking at the size and quality of the crab caught on that trip, they decided to buy the whole lot and feature it all the chain’s 14 restaurants around the country.
“All
