Slow U - Sustainable Seafood (Sashimi and More)
Join Sean Dimin of Sea to Table and partner Chef Simon Lange of Cubana Social to learn about sustainable local fisheries and the family fishermen who harvest in our waters. While Sean presents, you'll enjoy fish, both raw and cooked, accompanied by local wines selected for the occasion.
As the weather begins to cool, vast schools of Yellowfin Tuna, Swordfish, and Striped Bass begin their annual migrations south, passing within miles of New York City. At the same time other local species like Fluke and Black Sea Bass fatten up in preparation for winter. Sea to Table partners with local fishermen from sustainable wild fisheries, creating a direct connection between fisherman and chefs. Sea to Table delivers today's catch overnight to restaurants enabling diners to know the 'who, how and where' of the impossibly fresh fish they enjoy.
MENU: All fish from Montauk, New York. Chef Simon Lange of Cubana Social will lead the demo and tasting
-- Black Sea Bass tostone tacos with lime cilantro aioli and heirloom tomato pico di gallo
-- Peruvian Striped Bass ceviche
-- Seared Yellowfin Tuna with dueling sauces - spicy Chinese mustard and soy anise reduction
Proceeds from this event support the programs of not-for-profit Slow Food NYC, including the Urban Harvest program of good food education for NYC kids in 17 schools in the South Bronx and East Harlem, on the Lower East Side, and in Brooklyn, and at a summer urban farm in the East New York neighborhood of Brooklyn. Every year more than 1,000 Urban Harvest kids learn the importance of good, clean, and fair food to their health, the health of their communities, and the health of the planet.
International Culinary Center (formerly known as the French Culinary Institute) (View)
Manhattan, NY 10013
|Minimum Age: 21|
|Kid Friendly: No|
|Dog Friendly: No|