This is a past event.

Trash Fish Dinner 

When: Thu., June 5, 6 p.m. 2014
Price: $125
chefscollaborative.org/programs
If there are plenty of fish in the sea, why do we only eat a select few? Well, Patrick Properties Hospitality Group and Chef Nico Romo from — appropriately — Fish are out to prove there’s other fish swimming around in the ocean that are tastier and more sustainable than tuna and, gasp, orange roughy at their Trash Fish Dinner. “When 90 percent of U.S. seafood is imported and the majority of it is ordered off restaurant menus, we have a responsibility as chefs and diners to change what fish are served on the plate and where they come from. We have the power to help support our local fishermen and take the pressure off of the over-fished population,” Lauren Park, public relations coordinator at Patrick Properties Hospitality Group says. But the catch of the day from fisherman Mark Marhefka will not be the only thing served. The dinner will kick off with a cocktail reception and passed hors d’oeuvres, followed by five courses prepared by local chefs Jason Stanhope from FIG, Jeremiah Bacon from Oak and The Macintosh, Robert Stehling from Hominy Grill, and The Grocery’s Kevin Johnson, along with Romo. Guests are encouraged to dress in “linen casual” while they enjoy music from Lowcountry Bluegrass and hear speakers from S.C. Aquarium’s Sustainable Seafood Initiative and Chefs Collaborative.
— Ashley Sprouse

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