The National Aquarium is pleased to welcome Executive Chef Chad Wells from Alewife as part of the Fresh Thoughts Dining Series on Jan. 24, 2012 from 6:30-9:00 p.m. The dinner, which celebrates sustainable and creative seafood choices, will feature a menu of invasive species from Maryland waters including crab, blue catfish and snakehead.
An avid angler, Chef Wells is known for his pride in utilizing local ingredients in unique ways, showcasing the versatility of Maryland's bountiful meat and seafood harvest. As a 15-year veteran of the culinary field, Chef Wells has been lauded by both the local and national press for his innovative approach to modern American cuisine. Chef Wells' passion for fine cuisine and love for conservation shines at Alewife Baltimore, with his use of snakehead and blue catfish to help educate the dining audience of a great way to help sustain our fisheries: by eating invasive.
The evening’s menu includes four courses with the first course featuring Maryland blue crab. The second course will be a Frankenfish Taco served with chimmichurri, roasted corn salsa, chipotle crema, cabbage escabeche, and sweet potatoes shoe string. The third course will be Deconstructed Paella, with smoked Chesapeake gold oyster and squid ink rice cake, smoked with chorizo pan sauce, and seared blue catfish, covered in chipotle aioli. The fourth and final course will be a cirspin cider donut, apple and scallop jelly, in a maple bacon glaze.
This unique series features educational cooking demonstrations by well-known local chefs followed by seated dinners overlooking the Aquarium’s coveted view of the Baltimore Harbor.
Each dinner is themed around sustainable seafood choices that are available in this region. Guests will enjoy a cocktail reception and cooking demonstration led by the guest chef, followed by a fine dining experience that includes the sustainable course paired with perfectly matched regional wine. The evening will conclude with a stroll through the Aquarium. Guests will leave with complete recipes and information about where to purchase sustainable seafood locally.
WHAT:
Fresh Thoughts with Chef Chad Wells From Alewife
WHEN:
Tuesday, January 24, 2012
6:30 – 9:00 p.m.
WHERE:
National Aquarium
501 East Pratt Street
Baltimore, Maryland 21202
ADMISSION:
$79 for members, $89 non-members
For reservations, please call 410-576-3869.
INFO:
Visit http://www.aqua.org/freshthoughts
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