Jean-Louis Palladin Foundation

Chef Jean-Louis Palladin, master of classical and contemporary French cuisine, is acknowledged throughout the culinary community as having had a great influence on American chefs as well as French cuisine. The search for the highest quality American produce led Jean-Louis to a long relationship with Browne Trading's Rod Mitchell. The pairing of Rod's research and sourcing expertise with the culinary genius of Jean-Louis created many new and unusual seafood products and preparations for the American gourmet.

Following Chef Palladin's death in 2001, the Jean-Louis Palladin Foundation was formed in 2002 to preserve his memory and continue his legacy of passionate cooking. Part of the Foundation's mission is to promote learning among young chefs by increasing their understanding of sources for high-quality ingredients.

As a member of the Founding Board of Directors for the Foundation, Rod was pleased to assist and the Rod and Cynde Mitchell Internship was formed. This week long Trade Internship provides the awardee the opportunity to work within our business, to experience first-hand how fish and caviar is selected and handled, and to work with the dayboat fisherman and scallop divers off the coast of Maine during the height of the winter diver scallop harvest.

To learn more about the Jean-Louis Foundation please click here.

To read about our interns' experiences, please click here.

Browne Trading on Travel Channel's Bizzare Foods with Andrew Zimmern

The episode of this popular show entitled "Maine" showcases unique food experiences from around our state. This episode debuted on November 18, 2008 on the Travel Channel.

Browne Trading was very pleased to be included. Our Sales Manager, Lucas Myers, is featured on camera with host Andrew handling sea cucumbers that are eaten later in the program.

Host Andrew Zimmern had this to say about us: "When it comes to quality, nobody beats Rod Mitchell's Browne Trading Company, the 'Rolls Royce' of seafood purveyors. They deliver quality seafoods to the nation's finest restaurants."

In addition to staff, friends from across the state also make appearances, notably Chef Rob Evans at Hugo's of Portland. It was very gratifying to see our business and people on camera, and to have a strong travel piece about our city and state appear on such a popular show (this is the number one rated show on the Travel Channel, and has millions of viewers) which showcases our state's knowledge of food and our sophistication in collecting, preparing, and celebrating it.

Browne Trading on The Chef's Kitchen (Televised Cooking Program)

"Of all the joys of exquisite food, perhaps the greatest is the opportunity to share the experience with friends. The following photographs were taken at our home during filming of the Fretz Kitchen Tips & Techniques in August of 2005 and 2006." - Cynde Mitchell, CEO of Browne Trading Co.

Browne Trading Company has been regularly featured on The Chef's Kitchen (formerly known as The Fretz Kitchen), a culinary program that features awarding-winning chefs from around the country. The program is televised to over 13 million cable viewers throughout New England, the Mid-Atlantic and Florida, and nationwide on the DISH Network.

In August of 2005, Cynde and Rod Mitchell were pleased to host The Fretz Kitchen at their island home in Maine. Chefs Eric Ripert of LeBernardin, Chef Edward Brown of The Sea Grill, and Chef David Pasternack of Esca were all invited to the Mitchell's kitchen to demonstrate their culinary talents on film for The Fretz Kitchen. In the following August of 2006, Chefs Jonathan Benno of Thomas Keller's Per Se Restaurant in New York, Chef Daniel Boulud, and repeat participant Chef Pasternack joined the Mitchells for more sessions. Other filmings included a joint session with Rod Mitchell and Rob Evan's of Hugo's, and our own Jennifer Flock, corporate chef and manager our retail location, who has twice appeared just recently in 2008.

To find out more about the Chef's Kitchen click here

Breakwater School, Portland, Maine (Visit May 22, 2008)

First & Second Grade teacher, Alex Johnston, made the annual trip to Browne Trading Company with students in tow, as part of the school's program that educates the children on the world of fish and the status of our working waterfront here in Portland. Lucas Myers, resident Sales Manager, brought groups of students through various production areas, giving them an opportunity to see various species of fish and shellfish. Students also had the chance to sample an assortment of products made in our smokehouse. We are proud to be an active part of their curriculum each year.

Breakwater is an independent preschool, elementary, and middle school located in Portland, Maine. Founded in 1956, it is private, non-denominational, and co-educational. Providing a hands-on, creative learning environment, Breakwater is home to more than 150 preschool to 8th grade students.
Find out more about The Breakwater School here

Bates College, Lewiston Maine (Visit May 9, 2008)

Browne Trading also hosted students from nearby Bates College. Participating in Professor Myron Beasley's course entitled "Food, Community, and Performance – Exploring the Food Culture and History of Maine" , these students came to Browne to learn more about how the fish from our local Gulf of Maine waters and abroad. Marketing Director Nick Branchina gave the group a behind the scenes look at the fresh seafood in our production plant and explained how the seafood that arrives at Browne is shipped out and ends up on plates in some of the best restaurants in Maine and the country.

Bates College is rated among the best liberal arts colleges in the country. Founded in 1855, Bates has about 1,750 undergraduates in various courses of study.
Find out more about Bates College here

The James Beard Foundation and James Beard House Dinners and Workshops

The James Beard Foundation is a world renowned non profit organization that is dedicated to recognizing culinary excellence. The James Beard House in New York hosts dinners for the public prepared by top chefs from restaurants from all over the country. In May 2006, Rod Mitchell and Chef Jason Kennedy were pleased to be included in the Maine Event, a culinary showcase of chefs and purveyors from the state of Maine that celebrated the region's unique food culture.
To learn more about The James Beard Foundation, please click here.