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.
Previous guests chefs have included some of the areas 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.
National Aquarium is proud to partner with Classic Catering for the Fresh Thoughts Sustainable Seafood Dining Series.
Comments