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A fish found in the Atlantic and Pacific oceans, having a large round profile with raw flesh that is multi-colored.

A seasoning originating near the city of Baltimore during the early 1900's that is named for the Chesapeake Bay area of Maryland.

A food served as both an appetizer and main meal. It is made with a combination of raw fish, vegetables (such as tomatoes, bell peppers, cilantro, green onions, and white onions) and marinated in a base of citrus juices with seasonings.

Pronounced bar doe lee no. Regional red wine from from the Bardolino village along Lake Garda in the Veneto region of Northeast Italy.

A grape varietal most notably known as Dolcetto, used in the production of red wine, originating in the Piedmont region of Italy.

A grape varietal most notably known as Dolcetto, used in the production of red wine, originating in the Piedmont region of Italy.

Pronounced Dohl-chet-toe. A grape varietal, used in the production of red wine, originating in the Piedmont region of Italy.

A regional red wine produced in the Burgundy region of France. Traditionally, Red Burgundy is Pinot Noir varietal based.

Essential fatty acids that our bodies are unable to produce without obtaining them from food. Linolenic acid is the primary Omega-3 fatty acid, which can be acquired through many fats, oils, nuts and soybeans.

One of the many species of shark, it is found in the moderate and tropical waters of the Atlantic and Pacific oceans and can grow to be 1000 pounds within a period of five to six years.

A type of crustacean referred to as a shellfish, with a wide flattened body and large claws. There are a few common varieties of crab, all known for their delicious white meat, which include: Blue, Soft Shell, Dungeness, Stone, and King, with King being the largest.

The name given to any food dish prepared with mixed ingredients that include a starch (pasta, potato or grain), a protein (meat, poultry or fish), and vegetables combined with a soup sauce to keep it all together and baked in a covered dish.

A term used to describe food that complies with the USDA (United States Department of Agriculture) standards for natural processing, handling, and labeling.

A grape varietal, used in the production of red wine, originating in the Beaujolais region of France.

Most notably known as "Gamay". A grape varietal, used in the production of red wine, originating in the Beaujolais region of France.

A grape varietal most notably known as Gamay, used in the production of red wine, originating in the Beaujolais region of France.

A grape varietal, used in the production of red wine, originating in the Beaujolais region of France.

A pear-shaped fruit, also known as the cactus pear, that is produced from the tropical cactus plant known as the Prickly Pear cactus.

A strong, well-known Mexican liquor distilled from the fermented juice of the blue agave plant, a member of the lily family, that is grown in designated regions of Mexico.

An amber red to reddish brown colored Sauce produced as a liquid byproduct from fermenting salt-cured fish.