Food Network star Alton Brown will host a culinary weekend next month focusing on sustainable seafood presented by the Smithsonian Associates, in cooperation with the National Museum of Natural History in Washington, D.C.
The weekend will feature three separate events from March 20 to 21: An evening reception with a seafood tasting, morning panel discussions with science and culinary experts, and a four-course luncheon prepared by some of the country’s top sustainable-seafood chefs.
More than 25 of Washington’s best-known chefs will participate in the tasting. Recipes will feature sushi, East and West Coast oysters, wild salmon, blue crab, smoked trout, yellowfin tuna, shrimp and scallops paired with wines.
Brown will preside over two panel discussions on sustainability on Saturday. One panel will feature experts on conservation, fishery science and aquaculture, and will be moderated by Carole Baldwin, of the National Museum of Natural History, and Nancy Knowlton of the National Museum of Natural History.
A second panel on sustainability in the restaurant and at home will include chef Jeff Black of Black Restaurant Group, Bob Kinkead of Kinkead’s and others, and will be moderated by Heidi Hanson, producer of “Chefs A’ Field” TV program, and chef Barton Seaver of DC Central Kitchen. The audience will learn how to make informed choices about the seafood they consume in order to minimize their impact on the ocean environment.
A luncheon is set to follow the seminar. Chefs will join Brown to discuss the challenges of running a restaurant and the importance of buying, preparing and eating food that promotes a healthy environment.
This event was made possible through support from the National Marine Fisheries Service, Monterey Bay Aquarium, Alaska Seafood Marketing Institute, Whole Foods Market, The Rhone Rangers, Florida Department of Agriculture and Consumer Services’ Bureau of Seafood and Aquaculture Marketing and the National Marine Sanctuary Foundation.
