- This event has passed.
May 22 @ 7:00 pm
Chef Allen’s Sustainable Seafood Dinner featuring Guest Chefs Michael Schwartz, Aaron Brooks, and Andre Bienvenu
Dear Sustainable Seafood Guests,
We regret to inform you that we must reschedule the Tuesday, May 22nd Sustainable Seafood Dinner. Due to inclement weather and hazardous fishing conditions our Chefs were unable to catch local seafood for the meal. As our aim is to educate guests on sustainable fishing and ocean conservation, we feel it is necessary to wait until the conditions are suitable for a responsible catch. We will reschedule the event to a new date, please be on the look out for our email. Your purchased ticket will be valid for this rescheduled event. For further questions please contact our webmaster, here. We apologize for any inconvenience and will notify you with any updates as soon as possible!
The Café at Books & Books at The Adrienne Arsht Center for the Performing Arts
CHEF ALLEN’S HOOK, CATCH & COOK: AN EVENING OF SUSTAINABLE SEAFOOD
Michael Schwartz – Michael’s Genuine
Aaron Brooks – Edge Steak & Bar
Andre Bienvenu – Joe’s Stone Crab
“Tickets always go fast for this very popular dinner that marries environmental education and delicious seafood…” — Mitchell Kaplan
Tuesday, May 22, 7pm
Tickets: $82 per person + tax and gratuity
The Café at Books & Books Inside the Historic Carnival Tower
Diners are in for a night of delicious seafood and environmental education as the Chefs collaborate on five unique courses featuring sustainably caught local seafood. Allen, a long-time member of the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, will go on a fishing expedition the day before with Captain Mike Puller to “catch and hook” the seafood that will be “cooked” during this special night. The evening’s menu will be determined by the actual catch. Together, they will sustainably and responsibly catch all of the fresh seafood that will then be prepared and presented by Susser and the guest chefs during the delectable five-course dinner.
The festivities get underway at 7 p.m. with handmade cocktails and champagne. Dinner will be served at the Cafe’s communal table and all five courses will be paired with delicious wines. Chef Allen and Captain Mike will educate attendees between courses. Their goal is to illuminate South Florida foodies about ocean conservation through scrumptious dining. Chef Allen is passionate about the subject and has been a longtime advocate of sustainability and wants to educate other chefs about sustainable seafood.