National Aquarium recently announced the addition of Joe Cotton as the new Executive Chef for their main on-site café, Harbor Market Kitchen.
Harbor Market Kitchen, which was completely renovated in 2011, offers fresh, local and delicious fare that is in line with the Aquarium's conservation mission and green business practices. Using sustainable and local products whenever possible including seasonal produce, artisanal cheeses, grass-fed beef, humanely raised chicken, sustainably harvested seafood and shade-grown coffee, Harbor Market Kitchen is an extension of a visit to National Aquarium’s Baltimore venue.
Chef Cotton will continue to increase the use of products from local purveyors and producers and ensure that we are utilizing sustainable ingredients and supporting the local economy. As often as possible, locally grown Maryland produce will be featured in menu specials, and sustainably sourced seafood will be available as well. Hormone- and nitrite-free hot dogs as well as cage-free, hormone-free chicken and grass-fed beef are also available at Harbor Market Kitchen. Healthier alternatives such as sweet potato fries and all-natural hot dogs are also available for those who prefer traditional favorites.
This spring, Harbor Market Kitchen is participating in a pilot program with the Marine Stewardship Council. It is a critical step towards a Certification for Sustainable Seafood. Learn more about the National Aquarium’s dining options and conservation initiatives.
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