Event: Demystifying Seafood

Demystifying Seafood: The Ocean and Its Bounty

Thursday, June 9, 2011 at the Smithsonian's National Museum of Natural History

6:45--8:15 pm Sustainable Seafood Seminar: The Gulf and Its Seafood One Year Later

8:15--10 pm Wine and Seafood Reception

 


Guests enjoy American wines and seafood at the Smithsonian's 2010 sustainable seafood event. Learn more about this year's event, Demystifying Seafood.

Credit: Emily Hayes Photography

 

 

 

 

 

 

The ocean is essential to all life…including yours. As consumers, we're often exposed to confusing information about fishing and farming practices and other ocean-related issues, and find ourselves digging through a mound of myths and misconceptions about the health benefits and safety of seafood. How do we sort this all out? How has last year's oil spill in the Gulf of Mexico affected the seafood we purchase and eat today? What impact has it had on the people of the Gulf ? How is the recovery from the spill progressing?

Explore these issues in this special evening celebrating ocean life. Enjoy delectable seafood specialties paired with American Rhone wines and meet seafood experts, ocean scientists, fishermen, and great chefs. To order tickets, visit the Smithsonian Associates event page.

Find out more about the event here.

PARTICIPATING CHEFS Kyle Bailey, Birch & Barley; Vishwesh K. Bhatt, SNACK BAR; Jeff Black and MJ Gimbar, Pearl Dive Oyster Palace; Richard Brandenburg, Café Atlantico; Jeff Buben, Bistro Bis and Vidalia; Christopher Clime, PassionFish; Michael Costa, Zaytinya; Xavier Deshayes, Ronald Reagan Building and International Trade Center; Scott Drewno, The Source; Randy Evans, Haven, a seasonal kitchen; Carla Hall, Alchemy by Carla Hall; Richard Hetzler, Mitsitam Café; Mike Isabella, Graffiato; Kate Jansen, Willow Restaurant; Ris Lacoste, RIS; Nicola Flores, Chef, Hank’s Oyster Bar; Chris Lusk, Café Adelaide; Janis McLean, 15 ria; Tim Miller, DC Central Kitchen, Tracy O’Grady, Willow Restaurant; Shannon Overmiller, Majestic Café; Matthew Ridgway, PorcSalt; Barton Seaver, chef, fellow at National Geographic Society; Susan Soorenko, Moorenko’s; Mallory Staley, 1789 Restaurant; Rob Stinson, Gulf Coast Restaurant, LLC; Allen Susser, Chef/Consultant; Sam Talbot, Imperial No. Nine; Wesley True, True; Rob Weland, Poste Moderne Brasserie.

PARTICIPATING WINERIES AmByth Estate, Andrew Murray Vineyards, Beckmen Vineyards, Bonny Doon Vineyard, Cline Cellars, Crystal Basin, Delaplane Cellars, Epiphany, Fess Parker Winery & Vineyards, Hagafen Cellars, Holly’s Hill Vineyards, J. Lohr Vineyards & Wines, Justin Winery, Katin, Kenneth Volk Vineyards, Michael-David Vineyards, Ortman Family Vineyards, LLC, Rocca Family Vineyards, Stolpman Vineyards, Tarara Winery, Thacher Winery, Treana Winery, Veritas Vineyard & Winery, Vines on the Marycrest, and Zaca Mesa Winery, all members of the Rhone Rangers, a nonprofit organization promoting American Rhone wines.

Regional handcrafted cheeses coordinated by Pennsylvania Farmstead & Artisan Cheese Alliance; oysters from Hog Island Oyster Company, Rappahannock River Oysters, Old Ebbitt Grill, Charcuterie from River &Glen and PorcSalt; wines coordinated by the Rhone Rangers.

SPONSORS: This event is made possible by the generous support of the National Oceanic and Atmospheric Administration, National Marine Fisheries Service; Gulf States Marine Fisheries Commission; Wegmans Food Markets; the Rhone Rangers member wineries; Monterey Bay Aquarium - Seafood Watch; National Marine Sanctuary Foundation. 


 

 

Tags: 
Fisheries, Bycatch

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