Smithsonian Sustainable Seafood event 2011
Experts representing education, government, fishermen and activists, moderated by NPR's Richard Harris. Credit: Photos by Joe Bernstein.
- Experts representing education, government, fishermen and activists, moderated by NPR's Richard Harris.
- Panelists from left to right: Donald Boesch, Ted Danson, Lucina Lampila, Patrick Riley, Mike Voisin, Jane Lubchenco.
- Ted Danson signing copies of his book "Oceana: Our Planet's Endangered Oceans and What We Can Do to Save Them" (Rodale), written with Michael D'Orso.
- By Kyle Bailey, Birch & Barley and Churchkey. Simple but elegant flavors.
- Crispy Chesapeake Bay "Tacos" - Citrus Marinated Grilled Ray, Cabbage and Red Onion Slaw, Cilantro Chili Crema by Tim Miller, Executive Chef of Fresh Start Catering and DC Central Kitchen.Delicious and crunchy.
- By Jeff Black of Pearl Dive Oyster Palace and M.J. Gimbar, Fishmonger at BlackSalt Fish Market and Restaurant. One of the best dishes of the evening.
- By Janis McLean of 15 ria. Also known as Cobia, this dish was very oily and a bit disappointing.
- By Michael Costa of Zaytinya. The sous chefs prepared the tasty shrimp dish.
- Chef Jeff Buben of Bistro Bis and Vidalia prepares his Rockfish Escabeche for tasting.
- Coriander Black Pepper Gulf Shrimp and a Watermelon-Lime Salad by Vishwesh Bhatt of SNACKBAR. The coolness of the watermelon salad perfectly complimented the spiced shrimp.
- An incredibly delicious treat and one that will leave you craving more.
- Chef Robert Weland's dish, as delicious as it is beautiful.
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