Join Farm & Vine January 16 and meet the world class seafood purveyor, Rod Browne Mitchell. Many know Mitchell as possibly the finest purveyor of seafood and caviar in the country, but how he achieved this status, the relationships he’s formed with clients, and his business philosophy prove he’s more than a businessman—he’s a catalyst. His fish don’t just taste better than anyone else’s—they are also a driving force of creativity in the kitchen. Daniel Boulud, chef and owner of Daniel in New York City, says, “My menus and my cooking start very much with my purveyors, and Rod has been not just a purveyor but a pillar of support for me since I started working in New York.” The restaurants that Browne Trading supplies—such as Daniel, Le Bernardin, the French Laundry, Blue Hill, and Per Se—are routinely named among the ten best restaurants in the United States. “I want chefs to be inspired when they get their fish,” Mitchell says. “I want them to see the beauty of what it looks like when it just came out of the water.”