Meet the Chef with Seadon Shouse

Chef Seadon Shouse of Halifax in Hoboken, New Jersey

by: Jesse Hom-Dawson

Chef Seadon Shouse of Halifax in Hoboken, NJ.

THAT A RESTAURANT WITH EXCEPTIONAL seafood would be named after a province in Nova Scotia known for seafood is hardly surprising. That its chef, Seadon Shouse, was born in Nova Scotia is also not surprising. What is surprising, however, is how Shouse has taken the tradition of smoked seafood to new and unexpected heights at Halifax in the W Hotel in Hoboken, New Jersey, of all places. “I grew up on the Novia Scotia
shore, so we ate a lot of fish,” Shouse recalls. “I started in the kitchen washing dishes in Virginia, and ended up back in Canada at the Culinary Institute of Canada.” Shouse has been at Halifax since it opened nine months ago, crafting a menu of North Eastern farm and coastal cuisine featuring local meat and grains along with sustainable seafood.

“I’ve always love smoked products, and as a kid—and to this day—my favorite was maple hot-smoked salmon belly, so I was happy to put it on Halifax’s menu,” says Shouse. Traditional items like dill and juniper cold-smoked salmon also make an appearance, as do lesser-known dishes like cold-smoked blue cheese, smoked tomato aioli and seasonal dishes like smoked corn. “We also did a smoked graham cracker crust for a cheesecake a while back,” recalls Shouse. Most of Halifax’s seafood is sourced “sea to table” from local fisherman, like New Jersey porgy, which is shipped directly from the fisherman to the restaurant. “Pollock is really underutilized, but I love brining and then hot-smoking it,” Shouse adds.

Shouse uses a Bradley smoker in his commercial kitchen, and a grill at home: “I love the Bradley smoker, because it gives you an easy hot/cold option for smoking; typically most smokers only smoke hot. However, on the Bradley, the smoking box is off to the side, so you don’t necessarily have to cook whatever you’re smoking. I use hot smoking for cooking protein while also smoking it. Cold smoking is used to give food flavor, but
not heat it up.”

Smoking is not just for professionals like Shouse; beginners can also smoke at home in a grill. Shouse gives us some tips to make the best of your smoking experience.

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