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About the Dude


Growing up on the ocean, Ben Sargent was raised from an early age on clam chowder and cold water. His grandfather taught him his family’s prized chowder recipes from age 5. He’s now a bit of an East Coast legend, notorious for his incredible seafood soups, his questionable surfing style, and his willingness to do almost anything for great waves and even better food. Having already successfully opened and operated 2 seafood restaurants, Ben is part-way through his dream. He now needs to follow his muse on this journey to outfit his restaurant with the best concepts, recipes, and stories of any seafood joint anywhere. Doing this doesn’t mean attending culinary schools, reading cooking books or interning with great chefs. It means going straight to the source where the recipes originated – along the banks, shores, deeps, coves, and bays.