The South Carolina Aquarium’s Sustainable Seafood Initiative featuring Barton Seaver, author of the new For Cod and Country seafood cookbook and National Geographic fellow, offered an enthusiastic and practical view into the world of restoration and the importance of local focus. The lecture encompassed not only the importance of preservation and restoration but also “the art of dinner.” Barton pointed out that chefs have the power to destroy but they also have the power to restore. Therefore, Barton argued that chef’s can drive a community towards local resources and thus begin to restore our waters and educate restaurant goers about the importance of eating in season. Responsible consumption of our resources means catching dinner and not dollars.
Following Barton’s enthusiastic lecture, he featured samples of his own cooking from Of Cod and Country as well as sampling of the new local beer from Holy City Brewing Company. My favorite paring was the local anchovies with local red peppers and the Holy City Pilsner. It was a great kick off towards fall tastes of the Lowcountry. For more details, see Barton’s book for a guide to eating seafood in season. This intimate event was a wonderful opportunity to learn about seafood, preservation and experience advice from a deserving chef. For more information the Sustainable Seafood Series visit the South Carolina Aquarium website.
“We must ask ourselves, what we want to sustain in order to restore anything.” – Barton Seaver
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