Monday, July 9, 2012

Sensational Sustainable Seafood Dinner Series


The Tennessee Aquarium has been working with our Serve & Protect partner restaurants to offer the Sensational Sustainable Seafood Dinner Series. The most recent dinner was held at Broad Street Grille inside the Chattanoogan Hotel.


Participants enjoy great food, informational conversation and a cooking demonstration at each partner restaurant. Carlos Martinez, marketing manager for the Chattanoogan Hotel, was kind enough to provide these images of the Broad Street Grille event.


Each event is hosted by an Aquarium expert who gives diners a brief overview of Serve & Protect and provides insight about sustainable seafood choices and purchasing U.S. caught or raised products. In this case Jackson Andrews, the Aquarium's director of husbandry and operations, had the pleasure of joining fellow diners and meeting Executive Chef Matt Pinner. Everyone truly enjoyed getting acquainted with Chef Pinner and learning a bit about the evenings choices and preparation.

Among the many courses offered were, smoked Georgia Trout cake with green tomato remoulade and crispy skin garnish - shown at the top of this page. Pan seared diver scallop with nutmeg scented Signal Mountain Kohlrabi puree and hydroponic basil coulis - seen above.
Yellow tail snapper en croute with heirloom tomatoes and smokey potato puree was also served - seen above.
A summer berry torte with pistachio crust and fresh cream wrapped up this delightful meal. According to Andrews, the after-glow of this affair will be passed onto family and friends who will learn that wise seafood choices can also be very delectable. "It was a wonderful evening for all," said Andrews. "And I believe the conversation about sustainable seafood - quality product, healthy choices and responsible management of the ocean's resources resonated with our guests."

You're invited! - We have several upcoming dinner events like this one in the coming months.

Seafood Dinner at Blue Water Grille - Register Now
Tuesday, July 17th 6:30pm to 8:30pm


Join Blue Water Grille’s Executive Chef Scott Eiselstein who will prepare a multi-course dinner to delight the senses that features delicious seasonal U.S. caught or raised seafood paired with Mary Hill wines.  A native Chattanoogan, Chef Eiselstein, who has 18 years in the culinary arts, will interact with diners after each course and share recipes from this fresh from-scratch menu.  This event includes dinner, wine pairings, recipes and gratuity.

Thursday, Aug 23rd 6:30pm to 8:30pm

Executive Chef Matt Marcus may be new to Chattanooga, but he is not new to preparing innovative fresh seafood.  Join Chef Marcus at Hennen’s, winner of the 2011 City Scope Readers Choice award in the Best Specific Foods category.  This special night out at Hennen’s will feature a multi-course menu of fresh-caught sustainable seafood paired with a wine pairing to complement each course.  This event includes dinner, wine pairings, recipes and gratuity


Seafood Dinner at 212 Market Restaurant
Thursday, Sept. 27: 6:30 – 8 p.m.

For a memorable dining experience, join us at 212 Market for a delectable dinner with an Asian motif that features sustainable seafood and fresh produce from local farms.  Begin with squid tempura with a sweet & sour dipping sauce followed by Kung Pao Catfish, an adaptation of the spicy Szechuan classic with peanuts, with jasmine rice & stir fry vegetables.  End on a sweet note with roasted apples and house made 5-spiced ice cream.  Dinner includes wine pairings, tax and gratuity.  Please alert us of any special dietary requests a week before the dinner. 


Seafood Tasting Menu at Easy Bistro
Tuesday, Oct. 16: 6:30 – 8:30 p.m.

Easy Bistro offers memorable French bistro dining in a sophisticated setting.  Join Chef Erik Niel and Aquarium staff for a specially designed multi-course tasting menu that showcases sustainably harvested U.S. seafood and fresh local produce.  Sample four of Easy Bistro’s best seafood dishes ending with something sweet for a delicious evening.  Includes tasting menu, fountain drinks or ice tea, tax and gratuity.   Wine, beer and coffee drinks, with appropriate trip, are additional. 

1 comment:

city said...

.thanks for sharing