Photo by Corey Then
I recently checked out the National Aquarium's Fresh Thoughts sustainable seafood dining series featuring recipes envisioned by Chef Barton Seaver and prepared by Chef Xavier DeShayes of the Ronald Reagan Building and International Trade Center.
Chef Xavier DeShayes
Fresh thoughts not only offers a delicious evening out, it's also a way to increase your understanding of sustainable seafood practices.
Each evening is themed around a sustainable seafood choice that is available in this region.
Guests will enjoy a cocktail reception, a cooking demonstration by the guest chef, a three-course fine-dining experience executed by The Classic Catering People, and an after-hours stroll through the Aquarium.
The guest star of the evening was sturgeon. This was my first time getting a taste of this delicious fish.
I loved the White Asparagus Salad with Candied Salmon.
The pan seared grenadin of sturgeon was really good.
Baked Alaskan Ice Cream
National Geographic Fellow and Washington, D.C. chef Barton Seaver, gave a great presentation about sustainable seafood. He just published his first book,
For Cod and Country, introducing an entirely new kind of casual cooking featuring seafood that hasn’t been overfished or harvested using destructive methods.
Organized by season,
For Cod and Country is a full-color exploration of recipes showcasing a wide variety of fish caught at specific times of year combined with fresh vegetables and vibrant spices. The book also includes “A Separate Season” for seafood available year-round, and healthful and ocean-friendly substitutes for fish species that are popular yet over-harvested. In addition, Seaver takes a holistic approach to sustainability and covers wellness, portion size, fishermen, catch methods, and a fish’s role in the marine ecosystem.
Get your own copy!
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