The Ins and Outs of Florida Stone Crab Season

The Ins and Outs of Florida Stone Crab Season by Brian Wubbena, Director of Culinary Florida Stone Crab season is upon us, and for Truluck’s it always brings an air of excitement similar to Christmas morning. For just about 30 years, the Florida stone crab has been the cornerstone of Truluck’s, and the reason is...

picture of fresh Florida stone crab claws

The Ins and Outs of Florida Stone Crab Season

The Ins and Outs of Florida Stone Crab Season by Brian Wubbena, Director of Culinary Florida Stone Crab season is upon us, and for Truluck’s it always brings an air of excitement similar to Christmas morning. For just about 30 years, the Florida stone crab has been the cornerstone of Truluck’s, and the reason is…

Pouring with Purpose
J. Lohr Wine Pairings at Truluck’s this October

One Wine With a Purpose: J. Lohr and Truluck’s team up in October against Breast Cancer With sustainably farmed estate vineyards in Monterey, Paso Robles, and Napa Valley, J. Lohr is one of California’s best-known wine producers. What you may not know is that the winery is approaching its 15th anniversary and is still family-owned…

South African Cold-Water Lobster

The Rolls-Royce of Lobster by Brian Wubbena, Director of Culinary   I guess that we should get this out of the way first: it’s my belief that South African lobster tail is the best lobster dish that you’ll ever taste. Nothing else even comes close. Now, with that in mind, let’s chat about them in…

All Rise. The King is Here.

Pristine and Purposeful: Learn the Full, Meaty Story Behind Our Alaskan Prime King Crab Legs This story starts off in the cold, bitter, salty waters of the Alaskan/Russian coasts where for a 10-day period in October, our trusted boats and crabbers hand-select brawny, massive Prime King Crabs from their hauls to ship our way for…

Unmatched Seabass:  How Our Chilean Seabass Won Me Over

Unmatched Seabass:  How Our Chilean Seabass Won Me Over by Chef Brian Wubbena, Director of Culinary I have a confession: I don’t love seabass. Many years ago, I had an experience that put me off of the deep-water white fish for years. But this is a great example of when the ingredient is not respected,…

Ōra King Salmon

How I Spent My Summer Vacation (in 2007ish) by Brian Wubbena, Director of Culinary I love being a chef. I especially love being a chef geared towards high-end seafood. It’s a niche that a lot of people don’t get to dive into and it affords me experiences that a younger Brian would have never thought…

The Ups and Downs of Stone Crab Season

We’re Extremely Particular About the Claws We Serve Only when our trusted fishermen and packers have a good day on the boat, will we have a robust Stone Crab supply to serve our guests. Since we only work with a select few just as committed to quality and sustainable practices as we are, when their…

Chef Michael Cerny – The Calm Without the Storm

The Calm Without the Storm By Brian Wubbena, Director of Culinary Throughout my 27 years in professional kitchens, I’ve seen and suffered a lot of different management styles – from the outright hostile, to the passive aggressive, to total apathy, to a “the sky is falling” mentality. And in my personal experience, there’s only one…