You Are Invited to the Smithsonian’s Sustainable Seafood Dinner June 7

Sant Ocean Hall

What: I would be so pleased if you would join me and a host of experts and chefs for a unique educational and savory experience. The Smithsonian’s Ocean Initiative is a dynamic and engaging program spreading the message of ocean science, awareness and stewardship. Tonight’s dinner will expose you to delicious – but sustainable – seafood, and exhibitors (including me) who will teach you… How do you know the seafood you buy is safe? How is it tested? Has it been labeled accurately? How can your choices ensure a sustainable supply of healthy seafood in the future?

When: Thursday, June 7, 2012, at 7 pm

Where: National Museum of Natural History

Register

The event begins with a reception in breath-taking Sant Ocean Hall with six educational stations (including mine, explaining the nutritional risks and benefits of seafood), specialty drinks, and the following appetizers...

SANT OCEAN HALL RECEPTION MENU

Stingray, Olde Salt, Virginia Seaside and Upper Bay Eastern Shore Oysters
(Rappahannock River Oysters, Virginia Marine Products Board)
Blue Bay Mussel Salad with Mustard Vinaigrette
(Hank’s Oyster Bar)
Smoked Trout Panna Cotta with Smoked Steelhead Trout Caviar, Fennel Crisps and Orange Cream
(Ris Lacoste)
Maryland Striped Bass Sashimi with Soy Yuzu Vinaigrette, Thai Chili, Sesame Seeds, Nori and Daikon
(Majestic Cafe)
Savory Ice Creams
(Moorenko’s Ice Cream Cafe)
Bronzini Ceviche with Squid and Small Shrimp
(BlackSalt)

The reception will be followed by a seated four-course dinner in the rotunda…

DINNER MENU

Velvet Corn Soup, Jumbo Lump Maryland Crab, Roasted Peppers
(The Source by Wolfgang Puck)
Grilled Fillet of Red Grouper with Diver Scallop, Yellow Potato Mousseline, Fava Beans, Silver Queen Corn Reduction, and Tempura Soft Shell Crab
(Mitsitam Native Foods Cafe)

CHEESE COURSE 

DESSERT

Almond and Peach Tart Tatin with Hibiscus Caviar with Vanilla Bean and Caramel Ice Cream, Apricot Gastrique and Streusel,
Garnished with Glass Tuiles
(The Source by Wolfgang Puck)

For more details and to register…