From left: Junto BYOB’s prized sturgeon (photo courtesy of Junto); Chef Macgregor Mann at work (photo by Steve Legato).
ï»¿MacGregor Mann, chef and owner of Chadds Ford’s Junto, has a passion for using sustainable, local ingredients and a keen interest in preserving America’s fisheries, and most recently, sturgeon.
Once home to the largest population of Atlantic sturgeon in North America, the Delaware River is no longer a haven for these rapidly disappearing fish. In the late 1800s and early 1900s, Atlantic sturgeon were over-harvested for caviar, and their population never recovered. Their tendencies to reproduce later in life and not as often as other species led to a decrease in population, hastened by environmental shifts. In 2012, Delaware River Atlantic sturgeon were listed as federally endangered species.
In a quest to help preserve the Atlantic sturgeon, Junto only serves those farm-raised in Idaho. The recirculating tanks used to farm these fish is considered a “Best Choice” practice by Seafood Watch.
Along with their sourcing, Junto will also donate a portion of each sturgeon entrée sold to help support the Delaware Riverkeeper Network, an organization that monitors and advocates for the Delaware River, its tributaries and its watershed.
Chef Mann is currently serving farm-raised white sturgeon, grilled and Alderwood smoked, with romanesco, fermented celery root, watercress, lemon verbena and a white wine emulsion ($30).
For reservations, visit www.juntobyob.com.
100 Ridge Rd., Olde Ridge Village Shoppes, Chadds Ford, (484) 574-8041