Antoine Przekop is a sommelier who has operated in the food and white wine organization for a very long time. Przekop joins Ann Delisi and Chef James Rigato to talk wine and sourcing fresh seafood.
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If you have actually got a preferred dining establishment in Detroit, there’s a good chance that its wine menu was influenced in some way by Antoine Przekop.
Przekop is a sommelier who has been in the food and red wine company in city Detroit for over two decades working with restaurants and wholesalers. Now, he’s handled a brand-new function in the industry as sales director for Motor City Seafood Business. (Disclosure: Motor City Seafood is partly owned by Great Lakes Red Wine and Spirits, who is a monetary supporter of WDET and the Vital Cooking podcast.)
So what is the difference operating in seafood than red wine? Red wine typically gets better with age, however seafood has an extremely brief shelf life.
“It’s the most perishable product that enters into your kitchen area,” says Przekop.
And considering that we’re in Michigan, ocean fish always has invested a long time on ice, and the clock is always ticking.
An exception to that is oysters. They can live out of the water for weeks on end.
Lobsters on the other hand, need to be delivered alive. When a lobster dies, it right away starts releasing ammonia.
Freshwater favorites in our region are often seasonal, too. Take perch for instance. If you see “Perch Dinner” on a menu year-round, the fish because meal may simply be a Russian perch that came frozen from Russia.
If you actually need to know if your walleye, whitefish or perch is fresh from the Great Lakes, just ask your server; there’s a good chance they understand what was available in fresh just recently.
In this episode:
- The distinctions in between selling white wine and seafood
- How to find out if your perch dinner is from the Fantastic Lakes
- The challenges of seafood’s short shelf life
- Having a good time with Antoine Przekop with a fast fire pop quiz
Relied on, precise, current.
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