It’s a fact Jack! Yes indeed, I just got my e-mail from the National Aquarium confirming what they are hosting another in their series of Fresh Thoughts through Sustainable Seafood featuring Top Chef contestants. A couple days ago I saw a post from one of the participating Top Chef contestants on Facebook saying they were going to the National Aquarium and then a tweet hinting from the Aquarium and last night I met a National Aquarium official at Visit Baltimore’s town hall meeting who smiled when I asked for confirmation.

Tickets go on sale February 8th - go to Fresh Thoughts as they continue to update with menus for the evenings. Cost is $79 for members and $89 for non members.

Have you guessed which three Top Chef Contestants - check them out below and their schedule:

Tuesday, March 23, 2010, 6:30-9 p.m.
Chef Jesse Sandlin
Featured Entree: Marvesta Shrimp

A Baltimore native and a recent contestant on Top Chef, Season Six, Chef Sandlin has spent 14 years working in professional kitchens from Maryland to Australia. She initially developed her passion for food while working for Paragary's Restaurant Group in California under chefs Andrew Tescher and Kurt Spataro.

Since her return to Baltimore, Jesse has been an integral leader in several top kitchens in the city. Her unique cuisine highlights local and seasonal ingredients while bringing an innovative twist to European flavors and techniques.

Tuesday, May 18, 2010, 6:30-9 p.m.
Chef Bryan Voltaggio of VOLT
Featured Entree: Arctic Char

Chef Voltaggio is reinventing American cooking through his restaurant VOLT in his native Frederick, Maryland. Most recently a contestant alongside his brother Michael on Top Chef, Season Six, Chef Voltaggio was classically trained at one of America's most prestigious culinary schools and has risen through the ranks of the kitchen with the help of his mentor, Charlie Palmer.

Chef Voltaggio's passion for cooking was fostered during childhood in Frederick County, where meals often included produce harvested from the family garden. At VOLT, his menus are driven by the fresh, seasonal offerings of local farmers.

"I want to strengthen the relationship between chef and grower," says Voltaggio, who has become an advocate for meats, seafood, and produce that are local, sustainable, and organic.

Tuesday, June 22, 2010, 6:30-9 p.m.
Chef Jill Snyder of Woodberry Kitchen
Featured Entree: Scallops

Born in Latrobe, Pennsylvania, Chef Snyder's culinary interests were sparked at a young age when she began helping on her uncle's farm, picking berries and baking cookies for the local farmers' market.
After graduating from Baltimore International College, she gained experience in several restaurants, both in Pittsburgh and Baltimore, and currently works at Woodberry Kitchen.

Though she enjoyed her experience as a contestant on Top Chef, Season Five, Chef Snyder prefers to show off her skills at private dinner parties, and is hoping to eventually teach children.

I have to admit I just copied and pasted the schedule - why re-event the wheel when the Aquarium people did such a good job.  It is a great series.  Hmmmm, the May 18th is the day before my birthday...maybe the husband will treat.

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