Chef Jonathan Holmes featured "Harvest UnCorked!" menu item: Pan Seared Atlantic Salmon with Braised Fall Vegetables
 

Cooke Aquaculture and its marketing arm True North Salmon raise salmon and operate a transformation facility in Machiasport Maine. The salmon they grow is native bloodstock to the coast of Maine and farmed according to sustainable methods. It is also verified by external auditors to meet stringent international standards.  

 

Glenn Cooke, the company’s CEO remarks “True North Salmon is committed to providing authentic Atlantic salmon that is sustainably farmed through measurable environmental standards for both farming and processing operations. We made this commitment because it will make us a better company. We live in the communities where we operate and we want to reflect the philosophy of our people. Sustainable farming is also very important to consumers."

 

The company is now certified to the Seafood Trust Eco Label certification, the True North Salmon Company underwent rigorous third-party audits by Global Trust, an accredited seafood certification body. They now meet the highest standards for certification and eco labeling (ISO 65) including the UN Food and Agriculture Organization (FAO) guidelines for aquaculture.

            
Chef Jonathan Holmes of Rippleffect will prepare his dish using Maine farm raised salmon from Cooke Aquaculture. As Executive Chef for Rippleffect, an outdoor leadership and kayaking retreat based on Cow Island in Casco Bay, he spent the summer literally surrounded by fresh seafood. Here his menu was focused on island grown ingredients, Gulf of Maine seafood, and fresh produce, dairy, and meat from local producers. Currently, he is working with Smiling Hill Dairy to develop a food operation to compliment their dairy store and working 290 year old family farm. Prior to settling in Portland, he spent years working on large sailboats as chef, eating and cooking his way around the United States, Caribbean, and South Pacific. During this time he experienced what local markets, farms, and fresh fish meant in different parts of the world. These regional specialties and exotic ingredients have influenced his cuisine, but also made him more aware and appreciative of all that is available in New England. Jonathan received a Bachelor's degree in Culinary Arts from Johnson & Wales University in Providence, RI.   Now that Jonathan has settled in Portland with his family he looks forward to continuing to cultivate partnerships with the fisherman, farmers, and producers of Maine.