Calling all fans of Bravo's "Top Chef" reality show: the Smithsonian Resident Associate Program is hosting Demystifying Seafood, a wine and dine event at the National Museum of Natural History on Thursday evening, June 9, 2011. "Top Chef" runner up Mike Isabella, fan favorite Carla Hall, season one contestant Sam Talbot, and over 30 other acclaimed chefs will be preparing "sustainable seafood" dishes for guests. The event also features wines from 25 vineyards from California to Virginia.
As a consumer, it can be difficult figuring out how to choose seafood that is healthy for you, the environment, and the fisheries. Whether you come for the seafood, wine, or the chefs, the event offers an opportunity to gain a better understanding of sustainable seafood. At a roundtable discussion before the wine and dine reception, listen as actor and environmentalist Ted Danson, NOAA Administrator Jane Lubchenco, and other experts discuss seafood and specifically the Gulf of Mexico fisheries one year after the oil spill.
Need more menu specifics? How does blue crab and camembert bisque with saffron popcorn sound? Looking for something simple? There are pacific, kumamoto, Louisiana, and Virginia oysters. Have more of a sweet tooth? Try some white shrimp with preserved tomatoes, honey, and ginger. Looking for something more traditional? Go for Hank's lobster roll or the black cod Veracruz. You can check out the menu here. Tickets are $80 for members of the Smithsonian Resident Associate Program and $95 for non-members and may be ordered on the Smithsonian Resident Associate Program website.
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