National Aquarium’s Seafood Dining Series

By JULIETTE ROSSANT

Eating fish in an aquarium is a bit like munching on gazelle or crocodile at the zoo – or is it?

Where else can you get top chefs interested in sustainable seafood, cook to help support aquariums?

If you are in Baltimore, or planning to be, then check out Fresh Thoughts, the National Aquarium‘s seafood dining series. Three different local chefs are preparing seafood feasts at the National Aquarium, staring some of the more plentiful species. First up, Galen Sampson of Baltimore’s The Dogwood on September 22, 2009 from 6:30-9 p.m. He will be focusing on sustainable oysters. The program starts with a demonstration by the chef, then continues with a oyster-inspired meal featuring an appetizer of oysters three ways followed by either oyster stew or oyster stuffed chicken breast.

Galen Sampson and John Shields

Next up will be John Shields of Gertrude’s, located in the Baltimore Museum of Art, followed by a chef from Roy’s in January.

Gertrude's

Dogwood

The best part might be that guest get to stroll through this amazing aquarium after dinner (without mobs of school children and their parents).

Previous articles:
Mary Sue Miliken & Susan Feniger: Cooking for Solutions
[Chefs & Charity – complete]


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