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A Guide to Picking Wisely from the Sea

With Tastings, Discussions, and Luncheon
In Cooperation with the Museum of Natural History and the Sant Ocean Hall

Explore the connection between a healthy ocean and the seafood that we eat in this weekend celebrating ocean life. Learn about protecting and preserving our ocean and making informed choices about the fish we consume so that we can minimize our impact on the ocean environment. Enjoy delectable seafood dishes and meet some of this country’s top chefs, sustainable seafood experts, ocean scientists, and special guest Alton Brown. A healthy ocean depends on us, and our future health depends on its vitality. That’s what this weekend is all about.


Understanding Sustainability

Seminar: Space still available

Sat., March 21, 2009 at 9:30 a.m. to 1 p.m.

Sustainable, organic, local, farm-raised, or wild-caught? What does it mean? Which is best? What do consumers need to consider when selecting from the wide array of seafood available today? Food Network star Alton Brown presides over a morning of lively discussion featuring experts on science, conservation, aquaculture, and food who explore these questions. Hans Sues, associate director for research and collections, the Smithsonian’s National Museum of Natural History, welcomes the audience.

Alton Brown

9:30 to 11 a.m. Keeping Seafood in Our Future

Sustainable seafood: how it started, where it is today, and our hopes for the future. Michael Boots, Seaweb; Kerry Coughlin, Director of Communications for the Americas, Marine Stewardship Council; Philippe Cousteau Jr., president and CEO, Earth Echo International; Sally Eason, Sunburst Trout Farm; Steve Murawski, Chief Science Advisor, NOAA, National Marine Fisheries Service; Neil Simms, Kona Blue Water Farms; Michael Sutton, vice president and director for the Future of the Ocean, Monterey Bay Aquarium’s Center for the Ocean; Beatrice Taylor, Waterman.

Moderated by Carole Baldwin, research zoologist, National Museum of Natural History and Nancy Knowlton, Sant Chair of Marine Sciences, National Museum of Natural History.

11:15 a.m. to 1 p.m. Sustainability in the Restaurant and in Your Kitchen

The decision to use sustainable seafood in a restaurant: its preparation, flavor, and acceptance by patrons. Sustainability at home: preserving the oceans through informed choices. Jeff Black, chef/owner, Black Restaurant Group; Carrie Brownstein, Whole Foods Market; Bob Kinkead, chef/owner, Kinkead’s; Nycci Nellis, Thelistareyouonit.com.; Tim O’Shea, CleanFish; and Bernadine Prince FRESHFARM Markets.

A selection of books by the morning’s speakers is available for signing after the program.

CODE: 1M2-434


Savoring Seafood

Book signing 6 to 7 p.m.; Fri., March 20, 2009 at 7 to 9 p.m. Sold Out

Savor a wide variety of sustainable seafood and organic meats and produce in this special evening in the Smithsonian’s Museum of Natural History rotunda. More than 25 of Washington’s best-known chefs have created succulent seafood specialties just for you.

Slurp and compare East and West Coast oysters; choose from a selection of sushi; enjoy wild salmon, blue crab, smoked trout, yellowfin tuna, black cod, shrimp and prawns, and scallops with accompanying wines. Mingle with chefs who have created the evening’s fare, and shake hands with Food Network star Alton Brown.

Mussels

Participating chefs include

Ann Amernick, formerly with the White House, Jean-Louis at the Watergate, and Palena
Jeff Black, Black Restaurant Group
Jeff Buben, Bistro Bis and Vidalia
Ann Cashion, Johnny’s Half Shell
Terri Cutrino, Café Atlantico
Xavier Deshayes, Ronald Reagan Trade Center
Roberto Donna, Bebo Trattoria
Scott Drewno, The Source
Andrew Evans, Thai Ki
Maziar Farivar, Peacock Grand Cafe
Todd Gray, Equinox
Matt Hill, Charlie Palmer Steak
Richard Hetzler, Mitsitam Cafe
Mike Isabella, Zaytinya

 

Kate Jansen, Willow Restaurant
Rob Klink, The Oceanaire Seafood Room
Ris Lacoste, Ris
Jamie Leeds, CommonWealth Gastropub and Hank’s Oyster Bar
Cedric Maupillier, Citronelle and Central Michel Richard
Janis McLean, 15 Ria;
Tracy O’Grady, Willow Restaurant
Minoru Ogawa, Cafe MoZU
Nora Pouillon, Restaurant Nora
Anthony Reynolds, Cafe MoZU
Michel Richard, Citronelle and Central Michel Richard
Barton Seaver, bartonseaver.org and D.C. Central Kitchen
Jim Swenson, The Fourth Estate at the National Press Club
Jeff Tunks, Passion Food
Rob Weland, Poste Moderne Brasserie

Oysters provided by Hog Island Oyster Company, Rappahannock River Oysters, and Old Ebbitt Grill; desserts from Ann Amernick, Fancy Cakes by Leslie, Inc., Georgetown Cupcake, and Moorenko’s. Accommodations for Mr. Brown provided by Four Seasons Hotel.

CODE: 1M2-435

From 6 to 7 p.m., cookbooks will be available for purchase and the chefs will be on hand to autograph them. Attendees may store their book in specially designed tote bags from Whole Foods Market and check their bags while they attend the reception.


Sustainable Seafood Luncheon with Celebrity Chefs

Seminar with luncheon: Sold Out

Sat., March 21, 2009 at 9:30 a.m.; luncheon 1:30 p.m.

Enjoy a delicious four-course luncheon prepared by four of this country’s top sustainable seafood chefs: Mark Gaier and Clark Frasier of Arrows Restaurant in Ogunquit, Maine; Susan Spicer of Bayona, Herbsaint, and Cobalt restaurants in New Orleans, Louisiana; and Allen Susser of Chef Allen’s in Miami, Florida.

In a conversation with Alton Brown during the luncheon, they discuss everything from the challenges of the chef ’s life and running a restaurant to their favorite dishes and the importance of buying, preparing, and eating food that promotes the health of the environment.

CODE: 1M2-436

  Lunch menu
   
   
   
   
   

SPONSORS This event was made possible through the generous support of the

National Oceanic and Atmospheric Administration National Marine Fisheries Service

Monterey Bay Aquarium

Alaska Seafood Marketing Institute

Whole Foods Market

Florida Bureau of Seafood and Aquaculture Marketing

National Marine Sanctuary Foundation

 

Image link to Sant Ocean Hall