Thank you to all of the chefs that participated in CATCH 2009! 
Chef Sean Doucet
Job: Executive chef for Delta Barrington and Delta Halifax.
Experience: A native of Clare, Nova Scotia, Doucet has always been close to the ocean. After training at NSCC Akerley, he spent four years working in Halifax at the Sheraton, Prince George and World Trade Centre, he then worked for 10 years in the U.S., and he returned in 2002 to Halifax as the executive chef for Delta Barrington and Delta Halifax.
What is your favourite variety of Nova Scotia seafood and why? Halibut and scallops are my favourite for their versatility, but both only when done properly. Overdone halibut turns dry and mealy and overdone scallops are like little rubber hockey pucks.
Where do you like to dine on seafood in Nova Scotia? As a chef with three young kids, I don’t have a lot of time to get out, but there is a lot of opportunity to enjoy great seafood around HRM and in Lunenburg.
Where do you like to buy N.S. seafood? We have a great relationship with Fishermans’ Market.
Do you have a wine pairing suggestion with a particular type of N.S. seafood? The L’Acadie Vineyards Brut pairs extremely well with oysters because it has the characteristics of champagne. I’m a sommelier also, so I have strong feelings about pairing wine and ensure that all of our entrees are appropriately paired.
Share a tip of the trade: Don’t overcook seafood. Lots of people grew up with their parents overcooking seafood because they were afraid to undercook it. Whether you grill, sear or bake seafood, it should be done on initial high heat to sear in the juices and then reduce down. Medium is cooked enough with most seafood.
Chef Ray Bear
Job: Owner of Bear Restaurant
Experience: Trained locally with additional schooling in New York. Spent time traveling and learning throughout North America and some in Europe.
What is your favourite variety of Nova Scotia seafood and why? Scallops are my favourite because of their versatility, and left alone, scallops are a perfect product.
What is your favourite seafood dish to prepare/serve and why? I like the surf and turf with rabbit and scallop with a Pomme D’Or reduction. The wine, the rabbit and the scallops are all local product and I believe what grows together, goes together.
Where do you like to dine on seafood in Nova Scotia? FID and Da Maurizio.
Where do you like to buy N.S. seafood? I like to buy straight from the source, of course, also from Clearwater and Fisherman’s Market.
Do you have a wine pairing suggestion with a particular type of N.S. seafood? The Pomme D’Or with the scallops, the L’Acadie with lobster, and I also like Ice Wines with our local shellfish.
Share a tip of the trade: I have two pointers. First, scallops should be seared in a hot oil pan. Put them on one side and don’t touch them for one minute and then flip them over. Don’t shake the pan; that’s the wrong way. Second, halibut should be cooked from the bottom up in a well-buttered pan. After it’s more than half-way done, flip it over for about one more minute and then it’s done. A lot of people tend to overcook seafood, but it should be kept moist.
Chef Dennis Johnston 
Job: Co-Owner (with Monica) and Chef at FID restaurant. www.fidcuisine.ca
Experience: FID is in it’s 10th year of operation and I have been doing this for 29 years now!
What is your favourite seafood dish to prepare/serve and why? I think that anything local and sustainable is the freshest and the best. The least it has travelled the better it is. When ocean perch is on it is mindblowing. And, the quality of tuna that we have here in Nova Scotia, in season, is phenomenal.
Where do you like to dine on seafood in N.S. ? I must confess to being partial to the fried clams at John’s Lunch on Pleasant Street in Dartmouth. It’s soul food with a capital S. As well Chef Renee Lavallee (Five Fishermen), Chef Ted Grant (Gio, Halifax) and Chef Martin (Fleur de Sel, Lunenburg) all do a great job.
Where do you like to buy N.S. seafood? A.C.Covert Ltd., J.Willy Krauch & Son for smoked salmon and eel, Peter Darnell of Indian point, Nick from Canesp (Wicked oysters, razor clams, pasta clams, little neck clams, tuna and urchins) and various other dayboat fisheries from around the province.
Do you have a wine pairing suggestion with a particular type of N.S. seafood? Lobster tempura with the L’Acadie Reserve from Grand Pré Wineries.
Share a tip of the trade: Always purchase the best quality! The French have a saying - “if you begin with poor quality you can only produce poor quality”.
Renée Lavallée
Job: Executive Chef, Five Fishermen
Experience: Wow … 15 years this year. Does this make me old?
What is your favourite variety of Nova Scotia seafood and why? Honestly, there are so many things, but I’d have to say the fresh Sea Urchin. It isn’t really used a lot, but Dennis at Fid usually comes up with a few goodies using it around this time of year. It has such a sweetness that I can’t even describe it!
What is your favourite seafood dish to prepare/serve and why? The fresh bay scallops in the shell that Peter Darnell from Indian Point harvests and sells at the market. They are perfect just steamed in a little wine or beer with some crusty bread.
Where do you like to dine on seafood in N.S. ? For a special night out, which is harder now that we have a baby, so these nights REALLY are special, I’d have to say Fid. Dennis does his “Angry Clams” that he buys from Nick Budreski, and they’re over the top good. If I wanted a really good seafood tasting, I’d trek to Lunenburg to go to “Fleur De Sel.” Martine does a tasting of local seafood as an appetizer sometimes, and it really covers all the bases.
Where do you like to buy N.S. seafood? Nick Budreski of CANESP is a local supplier; he has crazy fresh local tuna in the summer, and he also has the sea urchins … his brothers dive for them. Peter Darnell from Indian Point has the best mussels, and you can pick those up at the Farmers Market.
Do you have a wine pairing suggestion with a particular type of N.S. seafood? It would be a twist on the classic combination of “Champagne & Oysters”… Benjamin Bridge does a sparkling called “Nova 7″ which goes very well with the Eel Lake oysters. Also, Scotian Smoked Halibut just served with some bread and a glass of Gaspereau Vineyards L’Acadie Blanc.
Share a tip of the trade: With seafood, always check for freshness by smelling and touching the product. Don’t be afraid to ask the fish monger to take a look at it before purchasing … make sure it has firm flesh to the touch, and a smell that is slightly fishy, but certainly not over powering.