What: Slow U: Sustainable Seafood taste and talk
When: Tuesday, October 16, 6:00 to 8:00pm
Where: Haven’s Kitchen, 109 17th Street, Manhattan
How Much: $35 for Slow Food Members, $45 for Non-members
In a sea of guilty pleasures, sashimi is many a city dweller’s purest craving. But the good stuff doesn’t always come cheap, and the cheap stuff doesn’t always come sustainable (we have our doubts about you, East Village all-you-can-inhale party palaces).
This Tuesday, you can fill your belly with fish and keep your conscience clear with Slow U: Sustainable Seafood. This installment of Slow Food NYC’s talking and tasting education series brings a boatload of sustainable sashimi and other seafood to Haven’s Kitchen, a recreational cooking school, specialty shop and event space.
Study up on sustainable New England and Mid-Atlantic fisheries with Sean Dimin of Sea to Table, an ethical and efficient shore-to-chef delivery service. Sea to Table lets the dock dictate the dishes, selling fishermen’s sustainable, wild-caught daily catch directly to restaurants rather than letting demand drive the operation.
While Dimin presents, students will nibble on fresh sashimi and other ocean-friendly delights prepared by Haven’s Kitchen resident chef Julia Sullivan, who will surely sate those seaward cravings since she first sharpened her knives at Blue Hill, Franny’s and Per Se. New York wines will be offered alongside the Atlantic’s best.
Proceeds from the event will help support Slow Food NYC programs like Urban Harvest, which teaches kids about good, clean, fair food and its effect on health and well being via in-school programs and a summer farm in Brooklyn’s East New York.
We’d tell you what’s on the menu, but it’s too soon to guess what the catch may drag in. (Fortunately, Dimin is a big advocate of taking bycatch to the kitchen).
Image courtesy of Phil’s 1stPix.