LOS ANGELES--(BUSINESS WIRE)--Chef Jack Lee Catering, the exclusive Los Angeles culinary firm also known as Chinoise Cuisine (www.ChefJackLee.com), announced today that in an effort to support ocean sustainability, it will no longer serve shark fin in any of its dishes, including its one-of-a-kind $100 Lobster Egg Roll.
“Shark fin has long been a popular delicacy in Chinese culture. However, it has recently been brought to our attention that growing global demand for this item has resulted in a sharp reduction in shark populations,” said Chinoise Cuisine owner and former Bel-Air banquet chef Jack Lee. “As ocean predators, sharks play an essential role in the marine ecosystem. For this reason, we are happy to have found a more environmentally friendly, yet equally delicious way to make our famed Lobster Egg Roll.”
The luxury dish, priced at $100, is now composed of succulent Maine lobster tail, Alaskan king crab, summer black truffle and julienned nagaimo (mountain potato), baby carrot and wild baby taro root. It’s topped with a crown of Sveruga caviar and gold leaf and paired with a fresh raspberry and 2009 Dry Creek Sauvignon Blanc reduction dipping sauce.
About Chef Jack Lee Catering
Chef Jack Lee Catering is a full-service catering company specializing in customized gourmet menus for celebrity events and private parties. Featured menu items include pistachio-crusted veal chops, lobster ravioli, filet of Kobe beef with Foie Gras, Chinoise Bouillabaisse and much more. The catering firm has managed events for the Oscars® and Golden Globes® as well as international venues. Oprah, Barbra Streisand, Quincy Jones and actress Roma Downey and her husband, producer Mark Burnett (“The Voice,” “Apprentice”), are among its clients. Prior to forming the firm, Lee managed the culinary program at the Hotel Bel Air, providing meals for events including the Million Dollar Baby Oscar Party.