Upcoming Events at Louies Modern
Description
JOIN US FOR THE 5th ANNUAL SUSTAINABLE SEAFOOD DINNER - AUGUST 5th, 2018
Event Details
Join Edible Sarasota Magazine and nationally-renowned chefs at Louies Modern on August 5th, 2018. The 5th Annual Sustainable Seafood Dinner (formerly known as Trash Fish) is a delicious opportunity to taste invasive and underutilized seafood species, learn about the future of sustainable seafood, and connect with leading change makers in the Sarasota culinary community.
Tickets include local craft beer and amazing wine, five chefs stations during cocktail hour, a six course seated dinner by some of Sarasota's most beloved Chefs, and a TERVIS tumbler! Our local Chefs Collaborative Leaders, Chef Steve Phelps and Editor Tracy Freeman and Nikki Logan Curran from Hitched and Honey will guide us through the evening.
Space is limited and this event sells out in advance. Get your tickets early!
PARTICIPATING RESTAURANTS:
Indigenous // Louies Modern // MADE Restaurant // Mattison's // Siesta Key Oyster Bar // Seafood Shack // Summer House // Jack Dusty // Fins at Sharky's // Owens Fish Camp // The Chiles Restaurant Group
Thank you to all our generous community partners and sponsors!
Food for thought: Did you know more than 90% of the seafood Americans eat is imported? Most of the seafood we eat comes from somewhere else, and it's typically cheap farmed tilapia, salmon, and shrimp. What's more, almost one-third of the fish we catch here is exported, high-value wild species. Our backwards seafood system threatens wild fisheries and fishing communities.
The role of the chef in sustainable seafood: Chefs and food professionals have enormous buying power, and this power means that what chefs and food professionals choose to buy for their restaurants and businesses can shift demand for products, open new markets, and influence consumers. Through collective purchasing decisions, chefs and food professionals have the power to help build a strong demand for a better seafood system, and shape the way that seafood is consumed in the U.S.
Proceeds benefit Chefs Collaborative, and a portion of your ticket is tax deductible.
Interested in learning more about Chefs Collaborative? Join us!
Tickets include local craft beer and amazing wine, five chefs stations during cocktail hour, a six course seated dinner by some of Sarasota's most beloved Chefs, and a TERVIS tumbler! Our local Chefs Collaborative Leaders, Chef Steve Phelps and Editor Tracy Freeman and Nikki Logan Curran from Hitched and Honey will guide us through the evening.
Space is limited and this event sells out in advance. Get your tickets early!
PARTICIPATING RESTAURANTS:
Indigenous // Louies Modern // MADE Restaurant // Mattison's // Siesta Key Oyster Bar // Seafood Shack // Summer House // Jack Dusty // Fins at Sharky's // Owens Fish Camp // The Chiles Restaurant Group
Thank you to all our generous community partners and sponsors!
Food for thought: Did you know more than 90% of the seafood Americans eat is imported? Most of the seafood we eat comes from somewhere else, and it's typically cheap farmed tilapia, salmon, and shrimp. What's more, almost one-third of the fish we catch here is exported, high-value wild species. Our backwards seafood system threatens wild fisheries and fishing communities.
The role of the chef in sustainable seafood: Chefs and food professionals have enormous buying power, and this power means that what chefs and food professionals choose to buy for their restaurants and businesses can shift demand for products, open new markets, and influence consumers. Through collective purchasing decisions, chefs and food professionals have the power to help build a strong demand for a better seafood system, and shape the way that seafood is consumed in the U.S.
Proceeds benefit Chefs Collaborative, and a portion of your ticket is tax deductible.
Interested in learning more about Chefs Collaborative? Join us!
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