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Seafood Supper Club

Seafood Supper Club: Easy Seafood Recipes with New England Seafood

Chef Andrew, from North Coast Seafoods, has partnered with Big Y to host a series of seafood cooking videos to help you become your own family chef. Experience a wide variety of recipe and cooking techniques from the oven to the grill and more.

Chef Andrew's Seafood Supper Club - Featured Episode

Check out this NEW Episode of the Seafood Supper Club!

New England Fish Cakes

This New England Fish Cakes Recipe is a cherished, cold-weather comfort food from our local partner Chef Andrew at North Coast Seafoods. Another addition to the Seafood Supper Club recipe box.

This Shrimp & Broccoli Pasta Recipe from our local partner Chef Andrew at North Coast Seafoods, is a go-to, family-friendly, weeknight dinner seafood recipe. A perfect addition to the Seafood Supper Club recipe box.. Get the full recipe at: https://www.bigy.com/rs/recipes/shrimp-and-broccoli-pasta-seafood-supper-club/15421

Grilled Yellowfin Tuna Sandwich - Welcome to the Sea-B-Que for Seafood Supper Club! Watch Chef Andrew from North Coast Seafoods grill yellowfin tuna steaks, pickled ginger and wasabi mayo. This is sure to become a seafood dish that your whole family will request! Get the full recipe at: https://www.bigy.com/rs/recipes/grilled-yellowfin-tuna-sandwich-seafood-supper-club/15173

The Seafood Supper Club with Chef Andrew from North Coast Seafoods is back with a Grilled Swordfish and Clams recipe you don't want to miss! Don't forget about the perfect beer pairing from Table & Vine too. Get the full recipe at: https://www.bigy.com/rs/recipes/grilled-swordfish-and-clams-seafood-supper-club/11088

Bacon Wrapped Scallops Recipe from Chef Andrew at @northcoastseafoods is the latest meal on the Seafood Supper Club and it's oh, so easy and delicious! Get the full recipe at: https://www.bigy.com/rs/recipes/bacon-wrapped-scallops-seafood-supper-club/15346

Seafood Specialist / Culinary Division
Chef Director of Research and Development
North Coast Seafoods

Trained at The Culinary Institute of America in Hyde Park, New York Chef Andrew has an instinctive understanding of superior cuisine. In his newest mission; “Real Food for Healthier Kids”. Andrew is spearheading North Coast Seafoods’ commitment to offer all school children the benefits of adding seafood to the weekly menu offering. Wilkinson is constantly looking for innovative ways to utilize lesser-known, sustainable and healthy fish choices for today’s changing diet.

Prior to joining North Coast Seafoods, Wilkinson was Chef/Partner of Skipjack's Restaurant Group in Boston. Wilkinson made his mark in New York City as the Executive Chef of the Rainbow Room.

Wilkinson brings extensive international experience to the kitchen. After graduating from the CIA, he worked at the 3-star Kur Hotel Traube Tonbach in Germany. He returned to the U.S. to be the chef at Aurora in New York City and after three years was recruited to Fukuoka, Japan.

U.S. Culinary Olympic Team Sous Chef 1984 & 1988.

The most important things in Andrew's life, family and cooking, have always intersected.

“I received my culinary education from the Culinary Institute of America in Hyde Park, New York. Upon Graduation I became an assistant Fellow instructor in the Seafood Teaching kitchen. And in 1984 & 1988, I was honored to be a part of the United States Culinary Olympic Team as a sous chef.

I was lucky to continue learning international cuisine in the Black Forest of Germany, then opened a restaurant in Fukuoka Japan, and then became the Executive Chef of the Rainbow Room high above New York City at Rockefeller Plaza. From there, I settled in Boston, with my family, as Chef partner of Skipjack’s Seafood restaurants.”

Other notable accomplishments:

  • Host Chef for Julia Child’s 80th Birthday Celebration
    • The Rainbow Room
  • Guest Chef aboard The Queen Elizabeth 2
  • Host Chef for Paul Bocuse Celebration
    • The Rainbow Room
  • Guest Chef instructor, La Varenne Cooking School,
    • The Greenbrier Resort, West Virginia
  • Editorial Advisory Board, Seafood Business Magazine
  • James Beard Guest Chef
  • Member of The James Beard Foundation
  • Culinary Institute of America, Board Member Since 1989
  • Host Chef for Pres. Bill Clinton 2002
  • Voted Best of Boston Seafood Restaurant

Chef Andrew Wilkinson