- WHAT: Sustainable Seafood Fare to mark World Oceans Day
- WHERE: Smithsonian’s National Museum of Natural History, 10th Street & Constitution Avenue, NW (Constitution Avenue entrance)
- WHEN: June 9th, 6:45-10 p.m.
- GET THE CAPITAL COOKING DISCOUNT ($15 OFF): The promo code is 184654. The ticket price includes admission to the evening seminar and wine and dine reception. (To purchase tickets, they can visit: http://residentassociates.org/
ticketing/tickets/reserve. aspx?performanceNumber=222624 or call 202-633-3030.)
Don't miss out on this unique opportunity to learn about sustainability. We have to find ways to save the fish to continue to enjoy our love of eating seafood.
2 days of World Oceans Day events begin with leading ocean experts exploring ocean health and preservation, sustainable seafood, and the Gulf region one year after the oil spill, and culminate with a Wine & Dine Reception featuring fare from dozens of top DC and Gulf Region chefs preparing sustainable seafood dishes.
Wednesday, June 8, 2011 at 6:30 p.m.
“The Last Wild Places in the Ocean” with Dr. Enric Sala, National Geographic Ocean Fellow
Dr. Enric Sala, a marine ecologist who leads National Geographic expeditions to some of these last wild Ocean places, with the ultimate goal of helping to save them, will discuss how the ocean works and how to preserve it.
Thursday, June 9, 2011 at 6:45 p.m.
The Gulf and Its Seafood—One Year Later
Followed by Wine & Dine Seafood Reception
National Oceanic and Atmospheric Administration (NOAA) Under Secretary of Commerce Jane Lubchenco will introduce and moderate a panel discussion focusing on the Gulf region a year after the oil spill. Environmental activist and actor Ted Danson, a founding board member of Oceana, Mike Voisin of Motivatit Seafood, Inc. and chairman of the Gulf Seafood Marketing Coalition, Patrick Riley of Western Seafood Company, ocean scientists, educators, and health professionals will discuss the state of the fisheries and marine ecosystem in the Gulf, the impact of the spill on seafood, and the long-term questions that remain.
Wine & Dine Seafood Reception
Sample a wide variety of sustainable seafood dishes created by chefs of Washington and the Gulf states while learning more from the chefs about choosing and preparing sustainable seafood. In addition, assorted charcuterie, desserts, artisanal cheeses, and wines from 25 wineries provided by members of the Rhone Rangers from California to Virginia will also be served.
PARTICIPATING CHEFS: Kyle Bailey, Birch & Barley and ChurchKey; Vishwesh K. Bhatt, SNACKBAR; Jeff Black and M.J. Gimbar, Pearl Dive Oyster Palace, Black Restaurant Group; 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 by Wolfgang Puck; Randy Evans, Haven, a seasonal kitchen; Carla Hall, Alchemy by Carla Hall; Richard Hetzler, Mitsitam Native Foods Café; Mike Isabella, Graffiato; Ris Lacoste, RIS; Jamie Leeds, Hank’s Oyster Bar; Chris Lusk, Café Adelaide, New Orleans; Janis McLean, 15 ria; Tim Miller, Fresh Start Catering, DC Central Kitchen; Tracy O’Grady, Willow Restaurant; Shannon Overmiller, The Majestic; Matthew Ridgway, PorcSalt; Barton Seaver, Hook, fellow at National Geographic Society; Susan Soorenko, Moorenko’s; Rob Stinson, Gulf Coast Restaurants, 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.
Book Signings: On June 9, the following authors will be at the museum to sign books available for sale:
· Ted Danson – Oceana: Our Endangered Oceans and What We Can Do to Save Them
· Allen Susser – The Great Mango Book, The Great Citrus Book
· Julie Mounts and Carole Baldwin – One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook
· Randy Evans – The Kitchen Table: Brennan’s of Houston
· Richard Hetzler – The Mitsitam Café Cookbook
· Barton Seaver – For Cod and Country: Simple, Delicious, and Sustainable
· John Finger, owner of Hog Island – The Hog Island Oyster Lover's Cookbook: A Guide to Choosing and Savoring Oysters, with 40 Recipes