| Sustainable Seafood Chefs Workshop Update |
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| Monday, 21 September 2009 14:51 |
Just one week until Teach a Chef to Fish 2009! Culinary professionals with an interest in sustainable seafood and new sourcing tools and resources - mark your calendars and register now. Seats are going... Who: Expert panelists joining chefs and culinary professionals from around Boston and Providence will create new sustainable seafood items for October menus, National Seafood Month! Panelists include:
What: A hands-on workshop for Culinary professionals interested in learning more about sourcing sustainable seafood. We'll work together to ensure participants develop or deepen their knowledge of the resources available. Attendees will leave with menu items for National Seafood Month, developed in the workshop using the new tools. Where: Fairmont Battery Wharf. For map and directions see here. When: Monday Sept. 28 from 3 - 5 PM How: Register here. Suggested donation $50 half of proceeds to be donated to New England Aquarium
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written by SoireeChef , September 28, 2009
I wish I could import you to Moscow. My daily challenge is to buy sustainable seafood. While anything my heart desires is available at the market daily. I would like to use my food budget to vote on what is the best choice for the environment. Not a very popular topic where I shop. Restricted black caviar is still sold under the table at very reasonable prices.
Soiree Chef
written by Jacqueline , September 29, 2009
Thanks for your comment. Black market seafood is one problem that is less prevalent here. I'm sure it's an uphill battle there! What will people buy and sell once they've emptied the oceans? Our workshop today went well, I hope you'll join our blog event here. It does take time to change the way people think about use of resources but every little bit counts!
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