Friday, September 4, 2015

Doc Magrogan's goes sustainable

Menu debut will be a benefit.

Doc Magrogan's goes sustainable

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The Doc Magrogan’s Oyster Houses in West Chester and University City are now sourcing local and/or sustainable seafood.

Karen Weinstein (right), the recently appointed executve chef of both locations, is using Skuna Bay salmon, which is craft-raised off Vancouver Island's Pacific Ocean; Barnegat Light, N.J.’s Viking Village scallops; co-op raised sustainable shrimp; and Lauren Bay calamari.

Her menu will be launched at the West Chester location during a reception benefiting the Chester County SPCA on Thursday, Feb. 7 from 6 to 9 p.m.; a $20 donation covers wine, cocktails, nibbles and raw bar - reserve through email.

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Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

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