- November 25, 2024
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Organizers Tracy Freeman, Steve Phelps and Nikki Logan-Curran
Mike Boggs, Linh Vu, Corrine Wagner and Maggie and Ron Magee
The Fourth Annual Sustainable Seafood Dinner was held on Aug. 6 at Louies Modern.
Nicole and Brendan Coudal
Ron and Rhonda Racki
Guests were each given a custom Tervis tumbler at the Fourth Annual Sustainable Seafood Dinner on Aug. 6 at Louies Modern.
Beverly Hughes and Arlene Silverman
Joshua Wood, chefs Joey Egan and Jose Rojas and Ryan Hill
Cocktail hour featured four chef stations at the Fourth Annual Sustainable Seafood Dinner on Aug. 6 at Louies Modern.
Gary Kirschner and Rita Thibault
Dan and Renae Shattuck with Steve Sultenfuss and Carol Angel
Guests listen to organizer Nikki Logan-Curran’s introduction at the Fourth Annual Sustainable Seafood Dinner on Aug. 6 at Louies Modern.
Rachel Brannan and Steve Schadt
Kelly and Matt Fried
The first course was sunburst trout over wood-fired mushrooms, summer pea puree, Darwin Brewing citrus beer blanc and sunchoke salad at the Fourth Annual Sustainable Seafood Dinner on Aug. 6 at Louies Modern.
Ryan Mitchell and Carla Bright
The Fourth Annual Sustainable Seafood Dinner was held on Aug. 6 at Louies Modern.
Event founder Steve Phelps and chef Erik Walker prep plates for the first course at the Fourth Annual Sustainable Seafood Dinner on Aug. 6 at Louies Modern.
Chef Mark Woodruff of Made prepares the first course at the Fourth Annual Sustainable Seafood Dinner on Aug. 6 at Louies Modern.
One man’s trash is another man’s treasure, they say — especially when it pertains to seafood.
This year marks the fourth annual Trash Fish Dinner, which was rebranded this year as the Sustainable Seafood Dinner.
For creator Steve Phelps, this name change was something he’s wanted for years. At the Aug. 6 event he told the full dining room at Louies Modern that he’s worked hard to rebrand the event and start getting seafood fans to think twice before discarding “trash fish,” AKA the invasive and underutilized seafood species served at the annual dinner.
The purpose of the event is just that — to educate the public about sustainable seafood and the future of the marine food industry.
The evening began in the ballroom at The Francis with a cocktail hour featuring four chef stations and drinks such as wine and local craft brews. Guests also got the chance to taste locally farmed sea vegetables at the Mote Aquaculture Research Park booth.
Guests then made their way to the dining room at Louies Modern for the six-course meal (counting dessert, that is). Dishes included sunburst trout, clams and lionfish, golden tilefish, barramundi, millet and finally squid ink chocolate cake to top it all off.
