Sustainable seafood dinner presented by the S.C. Aquarium and Culinary Institute of Charleston. Menu includes passed hors d'oeuvres; a first course from the Culinary Institutes Scott Steffanelli features blue crab and mascarpone ravioli, fava beans, spring onion, and preserved lemon; and bread and dessert from CIC Chef Jeffrey Alexander. Chef Frank McMahon of Hank's presents seared yellowfin tuna with yellow gazpacho, pickled okra, and roasted corn. Chef James Clark of Waterscapes at the Marina Inn makes sauteed triggerfish with sweet peas, country ham, wood-grilled shrimp, and onion relish. Chef Robert Wysong of The Sanctuary at Kiawah makes roasted swordfish with lobster sauce, heirloom potatoes, and early summer vegetables.