Trash Fish Supper

Chefs Collaborative - 20 Years, Cooking ForwardJoin us as we sample fish that have traditionally been left off the menu by chefs, discarded by fishermen, and virtually unknown to the general public. This benefit for Chefs Collaborative’s sustainable seafood initiatives features four of Portland’s most exciting chefs 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.

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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. Throughout the world, decades of intense fishing have diminished species high on the food chain (shark, swordfish, tuna and cod), 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.

SUNDAY AFTERNOON “TRASH FISH” SUPPER

Benefiting Chefs Collaborative sustainable seafood initiatives. Four courses in the early afternoon, including wine and lively conversation with sustainable seafood experts. Featuring:

CATHY WHIMS | Nostrana and Oven & Shaker
PJ YANG | Bamboo Sushi
KELLY MYERS | XICO
KEVIN GIBSON | Evoe

SUNDAY, NOVEMBER 10, 2013
12:30 IN THE AFTERNOON

@NOSTRANA

1401 SE Morrison St.
Portland, Oregon

SPECIAL THANKS TO:

FLYING FISH COMPANY
PORT ORFORD SUSTAINABLE SEAFOOD
OREGON TRAWL COMMISSION
MONTEREY BAY AQUARIUM
PEW CHARITABLE TRUSTS
ENVIRONMENTAL DEFENSE FUND

AND TO:

ECOTRUST, BOB SMITH DESIGN, WATERSHED MEDIA, SPELLA COFFEE, CASA BRUNO WINES, CAMERON WINERY, GRAND CENTRAL BAKING, PACIFIC PIE COMPANY, NOSTRANA, XICO, FOODPRINTSTYLE

HOMEWORK:

Get a fantastic overview of seafood issues in this video from
Port Orford Ocean Resource Team.

Sponsors

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It is our responsibility to utilize all fish species, and not waste precious choices just because they are, for lack of a better word, unpopular.

  – Michael Leviton, Board Chair, Chefs Collaborative