Fresh Thoughts Seafood Dinner
Join us Tuesday, November 19, from 6:30–9 p.m. for a unique fine-dining experience featuring sustainable seafood from The Capital Grille.
Nothing heightens a dining experience like perfectly paired wines. Each featured Fresh Thoughts course will be expertly paired with wines from around the region and around the world, included in the price.
Enjoy a cocktail reception, a cooking demonstration by the guest chef, a five-course meal, wine pairings, and an after-hours stroll through the Aquarium. Learn More about Fresh Thoughts.
Skuna Bay Salmon
caramelized fennel, granny smith apple, coriander, roe
Pan Roasted Sea Scallops
house cured bacon, dates, hazelnut cream, brittle
Pastrami Cured Sturgeon
celery root, brussels sprouts, grain mustard, rye cracker
Short Rib and Maine Lobster
fingerling potato, rosemary custard, jus
ganache, coconut, almond butter
About the Guest Chef
Chef Matthew Jaffe
Matthew knew that he wanted to be a chef at a young age inspired by his time in the kitchen with his grandmother, helping his mother host dinner parties and lending a hand to his father while entertaining. He knew this was his calling, doing anything to be in a kitchen as often as possible.
In 2000, Matthew was accepted at Johnson and Wales University in Providence, Rhode Island where he would later earn his bachelors degree in Culinary Arts. While in school, he worked at a number of well known and nationally acclaimed Rhode Island restaurants where he began to hone his skills. During his senior year, he took an internship as a Stagier for three months at the famed two Michelin Star restaurant, Le Manoir aux Quat Saisons in Oxfordshire, England.
Upon his arrival back in the states, Matthew took the position as Chef de Cuisine at 10 Prime Steak and Sushi in Rhode Island. He later moved to Manhattan where he took the Sous Chef position at the well known Brasserie on 53rd Street. In 2010, he returned to Rhode Island and JWU where he was the Special Projects Chef and Executive Chef to the president of the university. While there he had the great privilege and opportunity to work with Chris Young and Grant Crilly of the award winning cookbook, Modernist Cuisine as the liaison between campuses and students.. Jaffe credits both Young and Crilly for reinforcing the importance of using the highest quality ingredients, precise execution and constantly challenging oneself to think differently about food.
In 2012, with the desire to return to the kitchen full time, Matthew accepted the position of Executive Chef at the Capital Grille in Baltimore.
Matthew has traveled around the globe and draws from his past culinary experiences when creating his own food.
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