Rachael Ray’s EveryDay Magazine Features Vital Choice
Contact: Erin Knapp
(360) 603-9456 ext. 121
 
BELLINGHAM, WA. April 10, 2009. Vital Choice and its founder/president Randy Hartnell were featured in the May, 2009 edition of “Everyday with Rachael Ray”.
 
He appears on page 94 of the perky TV chef’s popular monthly magazine, in the “Eat Your Heart Out” section, where the editors devoted a full-page spread to “Randy's Top Secrets”.


Randy Hartnell & Vital Choice in EveryDay with Rachael Ray, May 2009

The article quotes former Alaska fisherman Randy Hartnell on picking, storing, and preparing salmon.
 
They quote Randy saying, “Wild salmon is the superman of the animal world. It swims through steams, oceans, and even waterfalls, while avoiding predators. If you are what you eat, wild salmon is hard to beat.” 
 
Unfortunately, they also misquoted Randy as saying, “All fish is frozen once it is caught,” which he didn’t say and never would, because that is wrong. (Many, but not all, fish are frozen after harvest.)
 
Hartnell was quoted as saying, “We’re very pleased to have been picked by the editors for this feature, which focuses on people who are expert in and passionate about a particular food or culinary pursuit. Rachael’s large audience is deeply engaged with food, so it’s a perfect forum for us to share what we know about seafood selection and handling, and sustainability.”
 
The EveryDay feature included a great photo of Randy holding a wild salmon, his selection and handling tips, and this recipe:
 
Salmon with Dill, Fennel and Lemon Rub
By Randy Hartnell, from Every Day with Rachael Ray, May 2009
Prep Time 5 min ; Cook Time 7 min
Serves 4
 
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 teaspoon lemon pepper seasoning 
1 teaspoon dried dill 
1 teaspoon fennel seeds, chopped
Sea salt 
Four 6-ounce salmon fillets 
  • In a small bowl, whisk together 1/4 cup olive oil, the lemon pepper, dill, fennel seeds and 1 teaspoon salt. Add to a tightly sealed container or re-sealable plastic bag along with the salmon, shaking the bag to coat the salmon. Refrigerate for 1 hour.
  • In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the salmon, skin side down, and cook, undisturbed, for 5 to 7 minutes for medium-rare.
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