Fresh Thoughts

A Sustainable Seafood Dining Series

This spring, area top chefs Jesse Sandlin, Bryan Voltaggio, and Jill Snyder will headline the National Aquarium's third installment of Fresh Thoughts.

Each evening is themed around a sustainable seafood choice that is available in this region. Guests will enjoy a cocktail reception and a cooking demonstration by the guest chef, followed by a three-course fine-dining experience executed by The Classic Catering People, and a stroll through the Aquarium.

Tuesday, June 22, 6:30-9 p.m.

Chef Jill Snyder of Woodberry Kitchen
Featured Entree: Scallops

Join Chef Jill Snyder for a delicious dinner featuring sustainable scallops three ways.

After graduating from Baltimore International College, Snyder gained experience in several restaurants, both in Pittsburgh and Baltimore, and currently works at Woodberry Kitchen.

Though she enjoyed her experience as a contestant on Top Chef, Season Five, Chef Snyder prefers to show off her skills at private dinner parties, and is hoping to eventually teach children.

SOLD OUT ~~Cost: $79 members; $89 non-members~~

Tuesday, May 18, 6:30-9 p.m.

Chef Bryan Voltaggio of VOLT
Featured Entree: Arctic Char

Chef Voltaggio is reinventing American cooking through his restaurant VOLT in his native Frederick, Maryland. Most recently a contestant alongside his brother Michael on Top Chef, Season Six, Chef Voltaggio was classically trained at one of America's most prestigious culinary schools and has risen through the ranks of the kitchen with the help of his mentor, Charlie Palmer.

Chef Voltaggio's passion for cooking was fostered during childhood in Frederick County, where meals often included produce harvested from the family garden. At VOLT, his menus are driven by the fresh, seasonal offerings of local farmers.

"I want to strengthen the relationship between chef and grower," says Voltaggio, who has become an advocate for meats, seafood, and produce that are local, sustainable, and organic.

SOLD OUT ~~Cost: $79 members; $89 non-members~~

Tuesday, March 23, 6:30-9 p.m.

Chef Jesse Sandlin
Featured Entree: Marvesta Shrimp

Join Chef Jesse Sandlin at the Aquarium on March 23 for cocktails, a cooking demonstration, and an inspired menu featuring local and sustainable Marvesta shrimp prepared three ways.

A Baltimore native and a recent contestant on Top Chef, Season Six, Chef Sandlin has spent 14 years working in professional kitchens from Maryland to Australia.

Cost: $79 members; $89 non-members