North End coastal Italian eatery, Mare, will partner with The CleanFish Alliance, a national seafood purveyor committed to promoting great tasting, sustainably produced, authentic artisan seafood, in hosting a sustainable seafood dinner. This event will be held on Tuesday, January 19, at 7pm.
Guests will enjoy a four-course dinner by Executive Chef Greg Jordan, featuring a selection of sustainable seafood from around the world paired with sustainable and organic wines from neighborhood wine shop, The Wine Bottega.
Also on hand will be CleanFish Alliance representative, Alisha Lumea, to educate the guests in the origins of the seafood and the careful steps that are taken beginning with catching and sustainably farming the seafood to when it reaches the plate.
The Menu
Also on hand will be CleanFish Alliance representative, Alisha Lumea, to educate the guests in the origins of the seafood and the careful steps that are taken beginning with catching and sustainably farming the seafood to when it reaches the plate.
The Menu
First Course:
Atlantic Halibut crudo from Gigha Island, Scotland, with grapefruit pulp and basil
Paired with 2007 Alois Lageder Muller Thurgau, Alto Adige
Second Course:
Blue Abalone, from Bream Bay, New Zealand, with roasted foie gras, fig gastrique and brioche toast
Paired with 2007 Antonio Caggiano Fiano di Avellino "Bechar", Campania
Third Course:
Spaghetti alla chitarra, with Laughing Bird Shrimp from Belize, wilted arugula, cherry tomatoes and lemon crema
Paired with 2007 Bocchino Langhe Rosso "Tom", Piemonte
Fourth Course:
Faroe Island Sea Trout with pancetta braised swiss chard, cannellini bean puree, Chianti mustard glaze
Paired with 2004 Castello di Volpaia Chianti Classico Riserva, Toscana
Cost: $75 per person
For reservations or more information, call 617-723-MARE (6273)
Atlantic Halibut crudo from Gigha Island, Scotland, with grapefruit pulp and basil
Paired with 2007 Alois Lageder Muller Thurgau, Alto Adige
Second Course:
Blue Abalone, from Bream Bay, New Zealand, with roasted foie gras, fig gastrique and brioche toast
Paired with 2007 Antonio Caggiano Fiano di Avellino "Bechar", Campania
Third Course:
Spaghetti alla chitarra, with Laughing Bird Shrimp from Belize, wilted arugula, cherry tomatoes and lemon crema
Paired with 2007 Bocchino Langhe Rosso "Tom", Piemonte
Fourth Course:
Faroe Island Sea Trout with pancetta braised swiss chard, cannellini bean puree, Chianti mustard glaze
Paired with 2004 Castello di Volpaia Chianti Classico Riserva, Toscana
Cost: $75 per person
For reservations or more information, call 617-723-MARE (6273)
I will be attending this event so hope to see some of my readers there.
4 comments:
Wish I could be there... I'm drooling on my keyboard just reading the menu!
You're doing sustainable seafood and organic wines with foie gras...? I haven't eaten veal or foie gras in 20 years.
Randy:
Yes, it certainly should be a good meal. And the wines should be killer too.
Hi Mary:
The issue of sustainability is a very different one from that of veal/foie. There is no incompatability in desiring sustainability but also enjoying foie. I have addressed the foie controversy previously on my blog at length.
Please post the links if you still have them. I would think that if you are targeting an environmentally and socially consious crowd, the idea of sustainability and animal welfare go hand in hand. I am not a vegetarian. And I am not an animal rights activist. However, where my food comes from and how it is produced are important in my decision making. Just a comment.
Post a Comment