Celebrate Seafood Events
Celebrate Seafood events are a great way to learn more about the issues surrounding sustainable seafood and the steps you can take to protect the oceans. 2013 events will included documentary screenings, dinners, cooking classes and forums. Check back often to see what's in store in this new year!
Celebrate Seafood Dinner at EVOO
When: October 30, 2014
Where: EVOO Restuarant, 350 Third Street
Kendal Square, Cambridge
Reservations: Call EVOO at 617-661-3866
Cost: 3 courses paired with wine for $75
Menu details to come!
EVOO, an acronym for Extra Virgin Olive Oil, serves eclectic New American cuisine. Enjoy a menu created by Chef Peter McCarthy featuring sustainable seafood, organic, local and sustainable ingredients while learning about ocean-friendly menu choices. EVOO is proud to be a LEED (Leadership in Energy and Environmental Design) Gold Certified Restaurant.
Previous Events in 2014
Celebrate Seafood Dinner at Row 34
When: January 27, 2014, 7:00 pm
Where: Row 34, 383 Congress St, Boston, MA
Raw Bar: Island Creek oysters, Row 34 oysters and others
Second Course: Farmed Arctic char lox, fried rye bread, walnut pesto, pickled gold beets
Third Course: Pan-roasted wild wreckfish, risotto, shaved baby fennel, blood orange
Dessert: Fried apple hand pies with caramel sauce
Celebrate Seafood Dinner at Tomasso Trattoria Enoteca
When: February 28, 2014, 7:00 pm
Where: Tomasso | The Crossings, 154 Turnpike Road, Southborough, Mass.
Crudo of fluke with Taggiasca olives, tangerine and pancetta powder
Warm crab over carrot budino with creamy crab sauce
Apulian Grano Arso spaghetti with spicy calamari-tomato sauce
Pan-seared Acadian red fish with steamed Wellfleet clams, romanesco cauliflower in caper-oregano pesto
Celebrate Seafood Dinner at B&G Oysters
When: Tuesday, September 23, 2014
Where: B&G Oysters | 550 Tremont Street, Boston, MA, 02116
A four-course menu will be available all evening long.
- Dungeness crab salad, zucchini, house preserved lemon, everything spice crumble
- Arctic char, summer bean assiette, celery brodo
- Spaghetti and clams, grilled market squid, Pat Woodbury Littleneck Clams, heirloom tomato
- Mahi mahi, chanterelle mushrooms, farro, local corn
A sustainably-farmed wine pairing will be available for $30 per person.
Outreach Coordinator, Sustainable Seafood Programs