National Aquarium's 2014 Fresh Thoughts Sustainable Seafood Dining Series Kicks Off with Harbor Market Kitchen

1/3/2014

National Aquarium kicks off its 2014 Fresh Thoughts Sustainable Seafood Dining Series with the in-house executive chef, Joseph Cotton, of the Aquarium’s Harbor Market Kitchen.

The evening will feature a cocktail reception, cooking demonstration by Chef Cotton and a fine dining experience that includes a four-course menu created solely for the event. Guests are invited to come early to explore the exhibits, including the new Blacktip Reef exhibit, which opened in early August.

Chef Cotton joined the National Aquarium in 2012 as the Executive Chef for its main café, Harbor Market Kitchen, as well as to oversee Harbor Market Catering. Using sustainable and local products whenever possible including seasonal produce, artisanal cheeses, grass-fed beef, humanely raised poultry, sustainably harvested seafood and shade-grown coffee, Chef Cotton’s menus are not only delicious and innovative, but an extension of the Aquarium’s mission to inspire conservation of the world’s aquatic treasures.

MENU
Local Maryland Cheeses
Firefly Farms Goat Cheese, Black & Blue grilled breads, chutney

Amuse Bouche
olive tapenade, flatbreads, spiced cashews and pecans, hummus and breadsticks 

Appetizer
House cured Loch Duarte Salmon 
local field greens, melted grape tomatoes, braised fennel, citrus herb vinaigrette

Entrée
Pan Seared Maryland Rockfish 
tricolor quinoa, local rainbow swiss chard, golden beet puree 

Dessert
Maryland Apples, Apple Cider Doughnut 
fresh cinnamon cream


TICKETS:
$79 for National Aquarium members and $99 for non-members. Tickets can be purchased online or by calling 410-576-3869.

WHEN:
January 21, 2014
6:30 p.m.

WHERE:
National Aquarium, Baltimore
501 E. Pratt Street
Baltimore, MD 21202

Categories:
Conservation

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Learn About Sustainable Seafood

National Aquarium's Fresh Thoughts sustainable seafood dining series not only offers a delicious evening out, it's also a way to increase your understanding of sustainable seafood practices.