Take a Step Back in Time While Enjoying Fish for the Future!

Share Article

Mingle Amongst the Oaks at the next Sustainable Seafood Dinner at Middleton Place Restaurant

Sustainable Seafood Initiative at the South Carolina Aquarium

Sustainable, seasonal, local and organic, that’s what you can expect at the next South Carolina Aquarium Sustainable Seafood Dinner taking place February 25, 2012. The six-course meal featuring wine pairings is being held at Middleton Place Restaurant with dishes carefully created by Executive Chef Micah Garrison.

Offerings include:

  •     North Carolina catfish “stew” with fingerling potatoes, fennel, leeks, garden herbs and tomato broth
  •     Adluh cornmeal fried oysters with organic Anson Mills grits, Split Creek Farm’s goat cheese crumbles and gremolata
  •     Prince Edward Island Mussels with a coconut and saffron broth, country ham cracklin’s and Normandy Farm’s baguette
  •     Hickory smoked North Atlantic scallops with Middleton heirloom lima beans, Sea Island red peas, corn and ham hock jus
  •     Porcini crusted Atlantic black sea bass with Carolina gold rice risotto, brussel sprouts, Mepkin Abbey mushrooms and broth
  •     Chocolate bread pudding with white and dark chocolates, Grand Marnier and cherry reduction

The dinner is taking place in the Middleton Place pavilion where diners will enjoy each dish paired with the perfect wine and enjoy an intermission featuring the sweet sounds of local musician Graham Whorley. The South Carolina Aquarium’s Sustainable Seafood Initiative coordinator Megan Westmeyer will also be on hand to talk to guests about fisheries, seafood sustainability, as well as, tips on selecting environmentally friendly seafood. Middleton Place Restaurant has been a Sustainable Seafood Initiative Platinum Partner for five years, it was twice named partner of the year.

The dinner is $60, all inclusive, and occurs on February 25, 2012 at 6:00 p.m. at Middleton Place. Advance tickets may be purchased by visiting http://www.middletonplace.org; if available, tickets may be purchased at the door. Ten percent of the proceeds will go to support the South Carolina Aquarium’s Sustainable Seafood Initiative.

For all media inquiries, please contact Kate Dittloff at (843) 579-8660 or kdittloff(at)scaquarium(dot)org

###

Share article on social media or email:

View article via:

Pdf Print

Contact Author

Kate Dittloff
Visit website