Sustainable Seafood Dining Series Returns to National Aquarium for Fifth Year

1/1/2013

National Aquarium, Baltimore, will welcome chefs from some of the area’s best restaurants for the 2013 Fresh Thoughts Sustainable Seafood Dining Series. This is the fifth year the Aquarium has hosted the series celebrating one of the National Restaurant Association’s Top 10 Trends for 2013, sustainable seafood.


Chefs from Laurrapin Grille, The Oregon Grille and Bagby’s Fleet Street Kitchen will headline the 2013 series themed around sustainable seafood choices that are available in the Mid-Atlantic region. Each dinner features a cocktail reception of regional wines and cooking demonstration led by the guest chef, followed by a fine dining experience that includes a four-course menu created solely for the event, all while overlooking the Baltimore Harbor. The event concludes with a stroll through the Aquarium.

“National Restaurant Association’s Top 10 Menu Trends for 2013 highlights how important sustainable seafood is these days,” said Steven Schindler, Vice President and Chief Marketing Officer for National Aquarium. “This is a trend we’ve been celebrating and promoting for years. The Fresh Thoughts dining series is a great way for people to learn about the importance of sustainability while enjoying an incredibly prepared meal. Just because it is good for you, doesn’t mean it can’t taste good!”

Laurrapin Grille, located in historic downtown Havre de Grace in Harford County, serves seasonally inspired American cuisine with a commitment to using local and sustainable food. Dishes prepared by Chef Bruce Clarke reflect the true flavor of the food and honor the bounty of Maryland the Chesapeake Bay region. Chef Clarke will host a dinner on February 5, 2013.

The Oregon Grille is the area’s premiere steak house serving the finest prime dry-aged steaks, large lobsters and seafood. The restaurant has been recognized by Baltimore magazine as one of the area’s “Best Restaurants” and has received accolades from Zagat, Wine Spectator, and OpenTable. The Oregon Grille will host a dinner on March 19, 2013.

Chef Chris Becker of Fleet Street Kitchen returns to the Fresh Thoughts series after a great showing in 2012. Locally owned and operated, Fleet Street Kitchen features contemporary American cuisine and has received praises from critics at The Baltimore Sun and Baltimore magazine. The menu is an ever-changing collection of seasonally inspired selections with a strong emphasis on locally sourced, ethically raised, sustainable ingredients. Chef Becker will host a dinner on May 21, 2013.

Previous guests chefs have included some of the area’s most celebrated chefs, James Beard Award nominee Bryan Voltaggio (VOLT), Jason Ambrose (Salt), Top Chef Timothy Dean, Thomas Dunklin (B&O American Brasserie), Chad Wells (Alewife), Top Chef Jessie Sandlin (Vino Rosino), Top Chef Jill Snyder, John Shields (Gertrude’s), Antonio Baines (Tapas Teatro), Chris Becker (Fleet Street Kitchen), Top Chef Tamesha Warren (The Oval Room), Galen Sampson (The Dogwood) and Mark Miranda (Rusty Scupper).

Tickets for each dinner are priced at $79 for National Aquarium members and $99 for non-members, or all three dinners can be purchased as a package with a discount of $10 per dinner. Tickets can be purchased at www.aqua.org or by calling 410-576-3869. Fresh Thoughts Sustainable Seafood Dining Series dinners take place at 6:30 p.m. at National Aquarium, Baltimore located at 501 E. Pratt Street, Baltimore, MD 21202. The dates of the dinners are February 5, March 19 and May 21, 2013.

National Aquarium is proud to partner with Classic Catering for the Fresh Thoughts Sustainable Seafood Dining Series.

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Original Recipes

Download recipes created for Fresh Thoughts dinners by our guest chefs, and continue to enjoy delicious ocean-friendly seafood at home!

Arctic Char Tataki

Hawaiian-Style Arctic Char

Tilapia Tacos

Miss Lillian's Trout

Oyster Stew

Oyster Bread Pudding

Grilled Marvesta Shrimp

Barbecue Seared Salmon

Thai Mussels