On July 11^th, the Maine Lobster Marketing Collaborative brought a taste of Maine Lobster to culinary influencers in Atlanta. As the culinary capital of the South, Atlanta's community of chefs has helped increase Maine Lobster's prevalence on menus – especially as the spotlight on sustainable seafood sources becomes increasingly important.

In partnership with Chef Anne Quatrano of Bacchanalia, Little Bacch, Star Provisions, Floataway Café and W.H. Stiles Fish Camp, Maine Lobster hosted an industry night celebration with the city's top chefs and media to educate them about the culinary versatility of lobster, Maine's sustainable harvesting practices and the industry's impact on the state of Maine and its economy. "As a former New Englander, I grew up with Maine Lobster, and I was so excited to share my passion for this amazing product, and to educate other chefs in our community about the importance of serving sustainable seafood like lobster from Maine," said Chef Quatrano. 

Last year, the Maine Lobster industry landed over 120 million pounds for the fourth year in a row. "We are catching more lobster than ever before – and with that, we have to explore new markets like Atlanta and encourage chefs to discover new ways to prepare Maine Lobster," said Matt Jacobson, Executive Director of the MLMC.

Atlanta's talented culinary leaders continue to innovate and be more selective about the source of what they serve. "As a Mainer and chef, it's so rewarding to introduce Maine Lobster to local chefs in Atlanta," said Barton Seaver, chef, cookbook author and sustainable seafood expert. "What guests want to see on a menu is a story that has substance, and with Maine Lobster you are getting the best story out there – one with an amazing heritage and a fishery that is not only sustainable but restorative."