“Sustainability is complicated, but dinner is a reality that we all very much understand.” – Barton Seaver, Sustainability Fellow in Residence, New England Aquarium
The oceans have changed more in the last 30 years than in all of human history. Decades of intense fishing have diminished species high on the food chain, opening up a new world of underused, underappreciated and surprisingly tasty fish. Don’t think of it as trash fish—it’s the best seafood you’ve never tried.
On Sunday, Nov. 10, Nostrana will play host to an afternoon “Trash Fish Supper,” featuring four of Portland’s most exciting chefs – Cathy Whims (Nostrana, Oven & Shaker), PJ Yang (Bamboo Sushi), Kelly Myers (XICO) and Kevin Gibson (Evoe) – preparing little-known species in their signature styles. You’ll try YELLOWTAIL ROCKFISH, IVORY KING SALMON, PACIFIC SKATE WING, WOLF EEL and SAND DABS in a multi-course, early afternoon supper with wine.
The dinner will benefit Chefs Collaborative (www.chefscollaborative.org), a national non-profit network of chefs changing the sustainable food landscape using the power of connections, education and responsible buying decisions. Local organizers are part of the Chefs Collaborative network, and also host the annual Farmer Chef Connection. PDXWildlife’s staff scientist, Diana Dishman, will be at the dinner answering questions about sustainable seafood as part of our PDXSeafood initiative.
Tickets to the supper are being sold “Kickstarter-style,” with a range of reward levels and prizes going to contributors, details at www.trashfish.net.
Up for grabs are collectible art prints, a copy of the newly published “Chefs Collaborative Cookbook,” a private gnocchi making class in your home taught by James Beard Award-nominated chef Cathy Whims, a private ceviche and salsa-making class with XICO chef Kelly Myers, and more.
Waste not. Eat well. Do good. Join us on Nov. 10.
P.S. Can’t attend the Trash Fish Supper, but want to support PDXSeafood’s sustainable seafood work? Contribute the event (and earn delicious rewards!) at PDXSeafood.com
-Meg