Join a party with the best chefs in Washington DC! On Monday, September 9th, Samuels Seafood celebrated sustainable aquaculture with a Chef’s Night Out.  “Farmed to Table” was an exciting night held at Chef Kyle Baily’s The Salt Line in DC.  Samuels and our customers ate, drank and discussed sustainable new aquaculture products well into the night.  After some catching up and a few drinks, many of the chefs made their way to the podcast lounge.  This week, hear from Chef Massimo Vicidomini from RPM explains how he sources the best ingredients from all over the world. Jonathan Taub from Bub & Pops lets loose and shows his Philly roots. The whole gang from Kusshi Sushi tells the story of how they got fired…only to take over the same spot, becoming sushi-rolling entrepreneurs.  Be sure to catch part 2 to be released on 9/18/19