The New England Aquarium kicks off their Celebrate Seafood Dinner series on Tuesday January 26. Each of these dinners features three courses paired with wines and chef demonstrating the technique, answering questions. These dinners are a delicious introduction to sustainable seafood. Even tried and true seafood fans get to learn about new fish species, like Opakapaka and new dishes like Opakapaka Tartar Niçoise (see below.)
The chefs are expert, and entertaining. The format is informal enough that a lot of guests aks questions and share comments. The food is great. Come join me!
This Tuesday's Guest chef:
• Brendon Bashford, executive chef, the Fairmont Battery Wharf, Boston
• U.S. farm-raised abalone, U.S. farm-raised shrimp, wild-caught Pacific cod
Chef Bashford was one of my presenting chefs for Teach a Chef to Fish. Chef Bashford has been instrumental in educating diners about delicious alternatives to threatened species like bluefin tuna and Patagonian Toothfish (AKA Chilean Seabass.)
The first one I attended included another longtime advocate of sustainable, local food, Andy Husbands (Tremont 647, Sister Sorrel). Dungeness crab Momos. I'm a big fan of Andy, too.
Chef Bashford and Chef Husbands will be both be panelists at the Teach a Chef to Fish panel at the Boston Seafood Show.
- To read more about Teach a Chef to Fish.
- Are you a chef who wants to incorporate more sustainable seafood on your menu?
- Are you a home cook who wants to learn more?
- Just someone who enjoys a great meal, a little chat and some nice wines?
Buy tickets here, $75 for non members, $65 for members. Membership has great beneifts. Have you seen the cool new penguins (they're blue!) or the jellies?