A Very Wixter Winter Collaboration Pairs Up Sustainable Seafood and Chefs

Frozen seafood brand, Wixter Seafood, has launched a collaboration with the following chefs:

• David Schwartz of Formento’s in Chicago 
• Johnny Leach (Town, Del Posto, Momofuku) and Patrick Ryan (Port Fonda, Frontera Grill, Topolobampo), a James Beard Foundation ‘Best Chef-Midwest’ multi-year semifinalist and nominee for Food & Wine’s “The People’s Best New Chef” from The Town Company at the newly opened, Hotel Kansas City. 

Wixter Seafood will be featured on each menu for a limited time with its “A Very Wixter Winter” dish. 

The Chicago and Kansas City specials are an addition to Chef Ludo Lefebvre’s (Trois Mec, Petit Trois, Ludo Bird) recent announcement as the official spokesperson for Wixter Seafood. 

• Ludo has partnered with Wixter to launch its e-commerce shop. Together, the partnership provides original recipes to Wixter consumers and first-hand how-to-videos from Ludo. 

At Formento’s, an Italian restaurant in Chicago's West Loop, Wixter Seafood’s American Scallops, American Shrimp, New Zealand Half Shell Mussels, fresno chillies and cured tomato will be the highlight of the Risotto ai Frutti di Mare. 

• The dish will be available starting Friday, December 4 through Sunday, January 3 on all ordering platforms.