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The Sustainable Seafood Weekend promises an exciting, stimulating and enlightening weekend

Savoring Sustainable Seafood Weekend

  (UNITED STATES, 6/5/2010)

The Smithsonian Resident Associate Program (RAP) – a division of the Smithsonian Institution – is holding a Sustainable Seafood Weekend at the Natural History Museum in Washington on June 11-12. The weekend, called Savoring Sustainable Seafood, includes an evening lecture, food tasting and a daytime seminar. 

Chefs preparing tastings
You will be able to explore the connection between a healthy ocean and the seafood that we eat in this weekend celebrating ocean life. Learn about protecting and preserving our ocean and making informed choices about the finfish and shellfish we consume in order to minimize our impact on the ocean environment. Enjoy delectable seafood dishes paired with American Rhone wines and meet some of the Washington area’s top chefs, sustainable- seafood experts, and ocean scientists.
 
Starting on Friday 11th June at 6:30 PM, the VIP Sustainable Seafood Reception will allow you to join DC area chefs and some of United States top winery owners as you enjoy a cocktail created for this occasion, sip on a selection of fine wines, and savour seafood delicacies in the intimate setting of the Winston Gallery. VIP reception attendees are given early access to the Savoring Sustainable Seafood Reception beginning at 7:15 PM.
  
Saturday's seminar begins with sustainable seafood breakfast
At the Reception you will have the opportunity to sample a wide variety of sustainable seafood, wines, and an array of artisan cheeses.
 
More than 30 of Washington’s best-known chefs have created succulent seafood specialties for the reception where you will be able to slurp and compare East and West Coast oysters; choose from a selection of crawfish, calamari, clams, barramundi, cobia, lionfish, mahi mahi, mussels, Oregon pink shrimp, ivory king salmon, white sturgeon, and more, with accompanying wines.
 
On Saturday’s daytime Seminar, Understanding Sustainability, which includes a sustainable seafood breakfast, you will learn about the connection between a healthy ocean and the seafood that we eat and explore what needs to be done to protect our ocean.
 
The day begins with a breakfast buffet of smoked albacore tuna, smoked trout, bagels and cream cheese, pastries, juice, and coffee.
 
Chefs Carla Hall, Michel Richard and Nora Pouillon
 
Then, Richard Harris, National Public Radio science correspondent, presides over lively panel discussions featuring experts on science, conservation, aquaculture, and food who explore such questions as: Can we achieve sustainability? What progress are we making toward a sustainable seafood supply? What’s the current status of our fisheries, and what challenges do they face? Sustainable, organic, local, farm-raised, or wild caught— what do consumers and chefs need to consider when selecting from the wide array of seafood available today?
 
The Sustainable Seafood Weekend promises an exciting, stimulating and enlightening weekend not to be missed. Tickets are available on-line and by calling RAP.
 
About the Smithsonian Resident Associate Program
 
The Smithsonian Resident Associate Program (RAP)—a division of the Smithsonian Institution—offers great opportunities for education, fun, and community to people of all ages.
 
The weekend includes lively panel discussions
RAP presents about 1,000 programs each year that are amazing in their variety, cultural currency, and fun potential. The Program has been educating and entertaining audiences for more than 40 years.
 
About the Smithsonian Institution
 
In 1826, James Smithson, a British scientist, drew up his last will and testament, naming his nephew as beneficiary. Smithson stipulated that, should the nephew die without heirs (as he would in 1835), the estate should go “to the United States of America, to found at Washington, under the name of the Smithsonian Institution, an establishment for the increase and diffusion of knowledge among men.”
 
Margaret E.L. Stacey
Editor Companies and Products

 


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