Sustainable Seafood Dinner
Mon., Feb. 24, 6:30 p.m. 2014
$50, plus $20 for wine pairings
Executive Chef Jay Kees is preparing a five-course meal that mingles modern American taste with Spanish specialties, made complete with wine pairings from around the world, or a local craft brew of your choice. Offerings include:
Smoked snapper and flounder parfait with roasted vegetable mousse and endive paired with Zenato Lugana from Italy;
roasted clams with house cured bacon, red chilies, and curry paired with Clean Slate Riesling from Germany; blackened vermillion snapper with charred green tomatoes and romesco sauce paired with Renacer Malbec from Argentina;
"Surf and Turf" featuring tuna filet with quail egg and Maltese sauce, and sesame seared tuna with a cucumber mousse paired with Juve y Camp Cava from Spain; and salted buttermilk crème caramel with toasted pecans paired with Hidalgo cream sherry from Spain.
Tom Swift & His Electric Cohorts will provide live music for the evening as Angel Oak honors local ingredients in a cozy, rustic environment well-suited for a date night or catching up with friends. The South Carolina Aquarium's Sustainable Seafood Initiative program coordinator Shelley Dearhart will be present to share information with guests about sustainable seafood best practices and how to make wise choices when eating out and at home.