There’s something new cooking over at Doc Magrogan’s and since locally sourced and sustainable seafood is on the agenda, we’re all ears and think you should be too.
Since Karen Weinstein’s introduction to the Doc Magrogan’s team back in July as opening Executive Chef of Doc Magrogan’s Oyster House in University City, she’s been shaking things up in a very delicious way. Now, as Karen makes the move to Doc’s West Chester location to replace Chef Brian Harris, who will become her Sous Chef, she’s bringing a whole new menu with her.
“Dave Magrogan and I are committed to serving the freshest, most delicious seafood we can source, while preserving and protecting the oceans, rivers and lakes that each ingredient comes from,” said Weinstein. “We’re intent on buying locally whenever possible, and ensuring that the preservation of endangered species is a priority of all of the farms, fisheries and distributors in our network.”
Diners, and especially seafood enthusiasts, will be ecstatic to hear that Skuna Bay salmon is among the new ingredients, which is craft-raised in glacier fed waters off of Vancouver Island’s Pacific Ocean and a trusted resource of the prestigious James Beard House. There’s plenty more deliciousness to discover and we suggest attending the unveiling of Doc’s menu to do just that.
The menu will launch this Thursday, February 7 during a reception benefiting the Chester County SPCA from 6 to 9 p.m. Seafood lovers interested in attending can email [email protected] to reserve a space at the event. A $20 donation covers complimentary wine and new specialty cocktails, hors d’oeuvres, raw bar and freshly shucked oysters.
Doc Magrogan’s West Chester is open seven days a week for lunch, dinner and brunch on Saturdays and Sundays, Doc Magrogan’s Oyster Houses are located at 3432 Sansom Street in University City and at 117 East Gay Street in West Chester, PA. Visit www.docmagrogans.com for reservations and more information.
