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Harmony on a Plate: Master Class with Seth Shipley

Belle Meade CC's Executive Chef demonstrates how to prepare a a duo of ahi tuna with fusion blend vegetables, avocado mousse and soy reduction.

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Master Class is sponsored by Arctic Gardens.

In this episode of Master Class, sponsored by Arctic Gardens, Seth Shipley, CEC, CCA, Executive Chef of Belle Meade Country Club (Nashville, Tenn.), prepares a duo of ahi tuna featuring toro tartar and loin, salmon, and shrimp sausage mosaic with Arctic Gardens fusion blend vegetables, avocado mousse and soy reduction.

Click below to view Shipley’s recipe for duo of ahi tuna featuring toro tartar and loin, salmon, and shrimp sausage mosaic with Arctic Gardens fusion blend vegetables, avocado mousse and soy reduction.

About The Author

Joanna DeChellis, Editorial Director, Club + Resort Chef

As Editorial Director of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].

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