The Weekly Fish and Chips Special That's Good for the Environment

"Head chef Maeve McAuliffe breaks down massive fresh halibut, sustainably sourced from the nearby Ventura coastline, for the weekly fish and chips special. The carcass of the fish is saved to make a fumet, fish stock laden with aromatics. A beer batter is whipped up just before service, to give the fried fish a delicate crunch, which McAuliffe calls an "effervescent pancake mix.""

"Every vegetable scrap is composted at nearby farms and ranches, creating a "closed loop nutrient cycle" that Maeve McAuliffe says creates healthy soil and future nutrient-dense vegetables. She showcases those fresh vegetables in a roasted cabbage dish, made by slow-roasting a huge slice of the dense vegetable in a wood-fire oven before plating it with a silky pumpkin sauce and winter herbs."

"The sisters try to keep their sourcing as local as possible, working with farmers, seafood purveyors, and ranchers in the area. Rory's Place is also laser-focused on sustainability, serving fresh local produce, seafood, and meat, and giving back to the local farmland by composting and donating scraps."

Rory's Place, owned by siblings Maeve and Rory McAuliffe in Ojai, California, prioritizes sustainability and local ingredients. The restaurant features a weekly Wednesday fish and chips special using fresh halibut from the Ventura coastline, prepared with a beer batter and two-day processed fries. The kitchen sources vegetables, seafood, and meat from local farmers and purveyors, composting all scraps at nearby farms to create nutrient-dense soil. The menu showcases fresh local produce through dishes like roasted cabbage with pumpkin sauce, and features shellfish from the Channel Islands and Santa Barbara coast, including approximately 2,000 oysters weekly.

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