Be Ocean Savvy: A Night of Sustainable Seafood 101

Be Ocean Savvy: A Night of Sustainable Seafood 101

Shedd Aquarium believes that choosing sustainable seafood is one of the easiest (and tastiest!) actions people can take to protect the heath of our waters worldwide. Dive into a sustainable seafood dinner with Robert Morris University’s Institute of Culinary Arts instructors. A conservation expert from Shedd will share the ways smart seafood choices are good for you and the planet! Wine and giveaways included.

Address: Robert Morris University Institute of Culinary Arts, 401 S. State Street, Chicago, IL 60605
Date: Nov. 11, 6 to 9 p.m.
Price: $50 a person ($45 Shedd members)

To register, e-mail adults@sheddaquarium.org or call 312-692-3206


Oysters Bobby Mo
Featuring a demonstration of shucking and assembling oyster appetizer.
----

Bouillabaisse consume with a shellfish knox blox and candied tomatoes
Featuring sustainably harvested scallops, shrimp, mussels and clams.
-----

Pacific Halibut Wellington with seasonal roast root vegetable puree and braised chard
-----

Fall fruit crisp with vanilla ice cream and berry coulis
Featuring a demonstration of crisp, ice cream and coulis preperation.

Shellfish Knox blox? That sounds intriguing. I'm assuming shellfish and maybe broth formed into rectangles with Knox gelatin and floating in the bouillabaise?