We’re thrilled to partner with Chef Matt Beaudin of the Monterey Bay Aquarium to bring you Rabbit Cassoulet, a sustainable pairing featuring fresh farm-to-table ingredients. By using local ingredients, you can support your local community and reduce the carbon footprint of the food supply chain.
Chef Matt is leading the shift to local and sustainable seafood in the Monterey Bay restaurant scene. He transformed the product sourcing of the Monterey Bay Aquarium by shifting $1 million in buying power to local producers and fishermen. Over 99 percent of the products used in his kitchen now come from less than 90 miles away.