Sea Change features 'green' seafood


SeafoodSource staff

Published on
August 9, 2009

 Sustainability is the name of the game at Sea Change, a new Minneapolis restaurant featuring only sustainable seafood.

The restaurant, which opened 21 July at the Guthrie Theater, is the brainchild of chef Tim McKee, a 2009 James Beard Best Chef Award winner (Best Chef Midwest). He also operates Barrio, La Belle Vie, Smalley's Caribbean Barbeque & Pirate Bar and Solera, all in the Twin Cities area.

"I'm very committed to the idea of sustainable seafood, which means buying from fisheries that are dedicated to making sure fish populations are well-managed," said McKee on Friday. "We'll be looking at things like catch numbers and gathering methods in choosing our ingredients."

The dinner menu at Sea Change offers scallops with sweet corn, chorizo and a lime-jalapeño emulsion, spice-encrusted seared yellowfin tuna with Jerusalem artichoke puree and non-seafood items such as a beef tenderloin with turnips, mustard greens and a sherry gastrique.

The lunch menu includes an array of salads, sandwiches and entrées such as a crispy rainbow trout sandwich with a curry aioli, watercress and fried shallots. There is also a raw bar, available at dinner in the restaurant's lounge area.

The sustainability theme also extends to the restaurant's furnishings. For example, the tables were made from reclaimed wood felled from a 2002 winter storm in California that brought down a lot of redwood trees.

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