National Aquarium to Host Fresh Thoughts Sustainable Seafood Dining Series with B&O American Brasserie Executive Chef Thomas Dunklin

3/8/2012

The National Aquarium is pleased to welcome Executive Chef Thomas Dunklin from B&O American Brasserie as part of the Fresh Thoughts Dining Series on Mar. 27, 2012 from 6:30-9:00 p.m. The dinner, which celebrates sustainable and creative seafood choices, will feature oysters from Virginia’s War Shore Oyster Company.

A native of New Orleans, Chef Dunklin cultivated his culinary skills under celebrity Chef Emeril Lagasse. He then followed his passions for sustainability and for creating colorful, artful cuisine to some of the most high-profile kitchens on the West Coast. After 10 years in the Pacific Northwest, Chef Dunklin longed for the East Coast and joined the team at B&O American Brasserie in December 2010. Since then, the restaurant has been recognized by Baltimore magazine as one of the “Best Restaurants” and Baltimore magazine readers voted Chef Dunklin as the “Best Chef” in the Best Restaurants Reader’s Poll.

The evening’s menu includes four courses with the first course featuring an oyster trio – butter poached, on the half shell and bacon wrapped. The second course will be an oyster and artichoke stew with herb saint, cream, and cornmeal “oyster” cracker. The third course will be tempura-fried oysters with veal grillades, Anson Mills grits and arugula. For dessert, guests will enjoy a citrus shortcake with blueberry compote and whipped cream.

This unique series features educational cooking demonstrations by well-known local chefs followed by seated dinners overlooking the Aquarium’s coveted view of the Baltimore Harbor. Previous guests chefs have included Bryan Voltaggio (VOLT), Jason Ambrose (Salt), Timothy Dean, Chad Wells (Alewife), Jessie Sandlin, Jill Snyder (Woodberry Kitchen), John Shields (Gertrude’s), Antonio Baines (Tapas Teatro), Tamesha Warren (The Oval Room), and Galen Sampson (The Dogwood).

Each dinner is themed around sustainable seafood choices that are available in this region. Guests will enjoy a cocktail reception and cooking demonstration led by the guest chef, followed by a fine dining experience that includes the sustainable course paired with perfectly matched regional wine. The evening will conclude with a stroll through the Aquarium. Guests will leave with complete recipes and information about where to purchase sustainable seafood locally.

WHAT:
Fresh Thoughts with Chef Thomas Dunklin
From B&O American Brasserie

WHEN:
Tuesday, March 27, 2012
6:30 – 9:00 p.m.

WHERE:
National Aquarium
501 East Pratt Street
Baltimore, Maryland 21202

ADMISSION:
$79 for members, $89 non-members
For reservations, please call 410-576-3869.

INFO:
Visit www.aqua.org/freshthoughts

The National Aquarium is proud to partner with Classic Catering for its Fresh Thoughts Dining Series.

Categories:
Conservation

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