National Aquarium, Baltimore, will welcome chefs from some of the area’s best restaurants for the 2013 Fresh Thoughts Sustainable Seafood Dining Series. This is the fifth year the Aquarium has hosted the series celebrating one of the National Restaurant Association’s Top 10 Trends for 2013, sustainable seafood.
Chefs from Laurrapin Grille, The Oregon Grille and Bagby’s Fleet Street Kitchen will headline the 2013 series themed around sustainable seafood choices that are available in the Mid-Atlantic region. Each dinner features a cocktail reception of regional wines and cooking demonstration led by the guest chef, followed by a fine dining experience that includes a four-course menu created solely for the event, all while overlooking the Baltimore Harbor. The event concludes with a stroll through the Aquarium.
“National Restaurant Association’s Top 10 Menu Trends for 2013 highlights how important sustainable seafood is these days,” said Steven Schindler, Vice President and Chief Marketing Officer for National Aquarium. “This is a trend we’ve been celebrating and promoting for years. The Fresh Thoughts dining series is a great way for people to learn about the importance of sustainability while enjoying an incredibly prepared meal. Just because it is good for you, doesn’t mean it can’t taste good!”
Laurrapin Grille, located in historic downtown Havre de Grace in Harford County, serves seasonally inspired American cuisine with a commitment to using local and sustainable food. Dishes prepared by Chef Bruce Clarke reflect the true flavor of the food and honor the bounty of Maryland the Chesapeake Bay region. Chef Clarke will host a dinner on February 5, 2013.
The Oregon Grille is the area’s premiere steak house serving the finest prime dry-aged steaks, large lobsters and seafood. The restaurant has been recognized by Baltimore magazine as one of the area’s “Best Restaurants” and has received accolades from Zagat, Wine Spectator, and OpenTable. The Oregon Grille will host a dinner on March 19, 2013.
Chef Chris Becker of Fleet Street Kitchen returns to the Fresh Thoughts series after a great showing in 2012. Locally owned and operated, Fleet Street Kitchen features contemporary American cuisine and has received praises from critics at The Baltimore Sun and Baltimore magazine. The menu is an ever-changing collection of seasonally inspired selections with a strong emphasis on locally sourced, ethically raised, sustainable ingredients. Chef Becker will host a dinner on May 21, 2013.
Previous guests chefs have included some of the area’s most celebrated chefs, James Beard Award nominee Bryan Voltaggio (VOLT), Jason Ambrose (Salt), Top Chef Timothy Dean, Thomas Dunklin (B&O American Brasserie), Chad Wells (Alewife), Top Chef Jessie Sandlin (Vino Rosino), Top Chef Jill Snyder, John Shields (Gertrude’s), Antonio Baines (Tapas Teatro), Chris Becker (Fleet Street Kitchen), Top Chef Tamesha Warren (The Oval Room), Galen Sampson (The Dogwood) and Mark Miranda (Rusty Scupper).
Tickets for each dinner are priced at $79 for National Aquarium members and $99 for non-members, or all three dinners can be purchased as a package with a discount of $10 per dinner. Tickets can be purchased at www.aqua.org or by calling 410-576-3869.
Fresh Thoughts Sustainable Seafood Dining Series dinners take place at 6:30 p.m. at National Aquarium, Baltimore located at 501 E. Pratt Street, Baltimore, MD 21202. The dates of the dinners are February 5, March 19 and May 21, 2013.
National Aquarium is proud to partner with Classic Catering for the Fresh Thoughts Sustainable Seafood Dining Series.
His menu:
First Course:
Cornflake Crusted Rainbow Trout
Served over wilted baby arugula with oven roasted tomatoes and finished with a bacon cream sauce
Second Course:
Baked Choptank Sweet Oysters in the Half Shell
Wrapped with baby spinach with pancetta-brandy butter
Third Course:
Cinnamon-Butter Poached Rockfish
Roasted acorn squash and vanilla oil
Dessert Course:
Gianduja Chocolate Mousse
Fine Swiss hazelnut chocolate, vanilla-espresso dust, raspberry coulli
Executive Chef Matthew Siegmund has been a part of the Oregon Grille since the restaurant opened in 1997. He started as a line cook, working his way up to the top spot and maintaining the original vision for the restaurant. He has been featured recently on local TV and in Style and Baltimore magazine. Early culinary experience helped develop his unique palette, and as a Maryland native he has always had access to both local farms and fresh seafood. A graduate of Baltimore Culinary College, his skills were refined with training and experience. Turning his passion into his career, he gained leadership experience in fine dining at restaurants such as the Hillendale Country Club and currently The Oregon Grille. Chef Matthew's style of cooking is French - American. By using ingredients from local vendors his goal is to create a memorable dining experience. Matthew believes food is the best way to express passion for life.
About the Oregon Grill
The Oregon Grille is the area's premiere steak house serving the finest prime dry-aged steaks, large lobsters and seafood. The restaurant has been recognized by Baltimore magazine as one of the area's "Best Restaurants" and has received accolades from Zagat, Wine Spectator, and OpenTable.
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