Justin Schreiber, Executive Chef of The Windsor Club in Vero Beach, Fla., describes his frutti di mare as “a global oceanic indulgence.”
Featuring Sicilian squid ink spaghetti, Hokkaido uni cream, Norwegian king crab, Maine lobster, and Italian Osetra caviar, the dish was conceived as part of a thoughtfully curated four-course tasting menu.
“Designed with intention and precision, the dish is a culmination of passion for pasta, reverence for the sea, and a commitment to sustainability,” says Schreiber.
At the heart of the inspiration was a desire to highlight the wonders of the ocean—from crustaceans to roe—while embracing the artistry of fresh, house-extruded pasta, he adds.
“As a self-proclaimed pasta geek, I saw this course as the perfect opportunity to showcase our exceptional pasta extruder, allowing the texture and shape of the noodles to complement and elevate the flavors of the sea,” Schreiber says.
Schreiber explains that each component of the dish was chosen not just for its superior quality, but for the sustainable and humane practices behind it.
“The sweet, delicate crab hails from the icy waters of Norway, a conscious alternative to Alaska where over-harvesting has become a concern,” he notes. “The uni, rich and briny, comes from Japan—where the craftsmanship and flavor are, in my opinion, unmatched. Maine lobster offers both a nod to local tradition and a guarantee of freshness and traceability. The crowning touch of caviar is sourced from Italy, where modern aquaculture methods prioritize animal welfare and environmental stewardship. Finally, squid ink from Sicily ties everything together, adding depth and drama while ensuring that every harvested part of the animal is honored and utilized.”
“This dish is more than just a course,” adds Schreiber; “it’s a journey across oceans and cultures, plated with purpose and pride. It’s a tribute to the world’s finest ingredients, united by the humble elegance of pasta and a philosophy that flavor should never come at the expense of the planet.”
