Hey Guys!

I wanted to share a quick but great little Q and A with Bryan about sustainable seafood. Read it HERE.

Here's a small piece of the interview:

"Q: It's been a big year for you. After you were on "Top Chef," you were nominated for a James Beard Foundation Award for Best Chef in the mid-Atlantic. How often are you still in the kitchen at Volt?

A: Every day. And, surprisingly, people are shocked when they see me. I'm, like, "Where else would you think I'd be right now?" Obviously, I've been doing side projects, but if I'm out, then I'm working on something that is going to benefit Volt."

And, because we're all revving up for a great new season of Top Chef tonight, here's a fun article - with shout-outs to Michael!

Enjoy!

-Audie