August 18, 2013
Most people never stop to ask their local fishmonger or restaurant chef where their seafood comes from. Nonetheless, this question is very important and the answer has an enormous impact on the future of the fish and other wildlife in the oceans, lakes and seas which cover over 75 percent of the globe. On Tuesday, September 24th, 2013 we will co-host a “Celebrate Seafood Dinner” with the New England Aquarium to raise awareness of the challenges facing the oceans and the benefits of sustainable seafood. For just $65 per person, $55 for New England Aquarium members, guests will be treated to a one-of a-kind, multi-course dinner with communal seating that will satiate the palate while satisfying the soul. For an additional $30, guests can enjoy an optional wine pairing with each course.
Executive Chef Josh Lewin is committed to incorporating local products and sustainable practices into Beacon Hill Hotel & Bistro’s cuisine in unique and innovative ways. To bring this delicious and educational feast to diners, Lewin worked alongside the Aquarium’s Sustainable Seafood Program to bring only the freshest, most sustainable ingredients to the table. Joining the Bistro and Aquarium will be special guests, Pat and Barbara Woodbury of Woodbury Shellfish in Wellfleet, MA as well as Adam Fuller and Larry Trowbridge from Snappy Lobster Company in Scituate, MA to speak about their companies and the changing landscape that is affecting local resources. As they speak, guests will be able to taste their product firsthand by indulging into Chef Lewin’s creative take on Woodbury’s farmed shellfish and Snappy’s dayboat seafood.
Guests will not want to miss this chance to combine their passions for the ocean with their passion for food. For reservations please call: 617-723-7575. Seats are limited.
Swordfish Conserva, Mouse Melon, Tomato Vinaigrette
Wellfleet Oyster, gelled in its liquor. Horseradish and Whey Granita
“Rachel Rose” Scallop Mousse. Cherry Cilantro Jam, Mangalitsa Lardo, Sabzi
Harpooned Swordfish and Lobster, Heirloom Tomato, Tomato Consomme, New Potato
Olive Oil Cake, Mexican Chocolate, Beets