At Rory's Place in Ojai, California, the beloved fish and chips dish makes a weekly appearance every Wednesday, a nostalgic favorite for owners Maeve and Rory McAuliffe, reminiscent of family trips to Cape Cod. This restaurant stands out not only for its delicious offerings but also for its commitment to sustainability, sourcing fresh, local produce, seafood, and meat while actively contributing to the local ecosystem through composting and donating food scraps.
Head chef Maeve McAuliffe skillfully prepares the weekly fish and chips special using sustainably caught halibut from the Ventura coastline. The fish is carefully filleted, and its carcass is repurposed to create a rich fumet, enhancing the dish's flavors. A light and crispy beer batter, described by McAuliffe as an "effervescent pancake mix," coats two generous pieces of halibut, served alongside freshly fried fries that undergo a meticulous two-day blanching process, complemented by housemade tartar sauce.
The McAuliffe siblings prioritize local sourcing, collaborating with nearby farmers and seafood suppliers. Every vegetable scrap is composted, fostering a "closed loop nutrient cycle" that enriches the soil, promoting the growth of nutrient-dense vegetables for future use. One such creation is a roasted cabbage dish, which showcases the flavors of seasonal produce, slow-roasted to perfection and paired with a silky pumpkin sauce and fresh herbs.
The menu also features delectable offerings from the nearby Channel Islands and Santa Barbara coast, including a variety of oysters--approximately 2,000 are sold weekly. Among the most popular dishes is the hanger steak from Kansas City, served with a French roasted-onion sauce known as soubise. Even the steak trimmings are utilized, given to a local rancher for his pigs and composting efforts.
"Food can taste great and be exciting, unexpected, and delicious while being good for you," Maeve McAuliffe emphasizes. Dining at Rory's Place not only indulges the palate but also supports a mission of ethical sourcing and sustainable practices, creating a positive impact on the community.
This innovative approach to dining reflects a growing trend in the culinary world, where sustainability and flavor go hand in hand, paving the way for a future where dining experiences are both delightful and environmentally responsible.
