NEW BEDFORD, MA (March 2, 2009) — As the camera zooms in during the Bravo for Foodies channel show "Top Chef," a handful of local businessmen may feel their breathing slow, their vision clear, pulse quicken.
There it is in close-up, sharp focus, the object of their intense attention — the eight-pound midnight-blue can with distinctive white lettering: "Oceans Alive Scallops."
Sure, to make it to the finale, chef Hosea Rosenberg of Jax Fish House in Boulder, Colo., had to battle his way through multiple cooking competitions in New York City and New Orleans to become "top chef." But what about those New Bedford scallops that took Rosenberg to the top in the three-way cook-off?
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