National Aquarium Hosts Fresh Thoughts Sustainable Seafood Dining Event with PABU

2/10/2014

National Aquarium’s Fresh Thoughts Sustainable Seafood Dining Event with PABU, a restaurant located in the Four Seasons Hotel Baltimore.

The evening will feature a cocktail reception, cooking demonstration by Chef Jonah Kim 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 Kim’s culinary philosophy of balance and simplicity is fundamental to PABU’s authentic Japanese cuisine. A proponent of local and sustainable practices, Kim sources the freshest, natural ingredients and accentuates them with subtle flavors and textures. “It’s the ratio and timing of things,” Kim says of his cooking philosophy. “It’s the balance between texture and sweetness and spice.” Kim’s meticulous execution and deep appreciation for Japanese cuisine pervades each dish he creates.

MENU
Amuse
pungoteague oyster / kimchi mignonette

First Course
ahi tuna poke
scallions, tobiko, sesame, crispy wontons

Second Course
Asian clam chowder
soy-cured bacon, littleneck clams, root vegetables

Third Course
miso-glazed arctic char
horseradish pudding, baby beets, black trumpet mushrooms, pomegranate gastrique

Fourth Course
coconut
tapioca, purple yam, young coconut

The Fresh Thoughts Dining Series will return to the National Aquarium on September 23, 2014 for an evening with Wit & Wisdom, A Tavern by Michael Mina.

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

WHEN:
March 25, 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.