We are thrilled to be supporting the Smithsonian's Savoring Sustainable Seafood Event on the weekend of June 11th. Our product will be featured at two stations, prepared by two top chefs. Details follow:
Former Top Chef Finalist, Chef Bryan Voltaggio, VOLT, will be preparing:
-Warm Smoked Sturgeon, Braised
-Bacon, English Pea, Ver Jus, Summer
Rob Weland, Executive Chef, Poste Moderne Brasseries will be preparing:
-Berkshire Pork Belly, Slow Cooked Hen Egg, local Asparagus
Smithsonian’s Sustainable Seafood Culinary Weekend
The Smithsonian’s National Museum of Natural History and The Smithsonian Associates present a culinary weekend focusing on sustainable seafood Friday, June 11, through Saturday, June 12. The weekend will feature three events: an evening reception with tastings of seafood specialties prepared by more than 30 acclaimed chefs, a VIP reception with seafood dishes prepared by a select group of local chefs, a sustainability panel discussion with industry experts, preceded by a sustainable seafood breakfast buffet.
For tickets and additional information, contact The Smithsonian Associates at (202) 633-3030 or visit http://residentassociates.org/ticketing/landing/sustainable-seafood.aspx and use the code 182935 to receive the members’ price $90 - a discount of $35 from the non-member price - for the reception.
Hope to see you there!
The Organic Butcher
703-790-8300
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