Posts Tagged 'Fresh Thoughts'



Fishing for Love This February? Find it at National Aquarium!


fishing for love

Fishing for love this February? You just might find it at National Aquarium where, throughout the month, we’re celebrating with special deals and events for couples including reduced ticket pricing, a Valentine’s Date Night, couples membership pricing, an Instagram contest and MORE:

Instagram contest

Those planning their visit to National Aquarium during February can enter our Roe-mantic Instagram Contest for a chance to win a yearlong couples membership to the Aquarium. Anyone interested in entering can share a photo of themselves and their loved one on Instagram using the hashtag #roemantic anytime during the month of February. Entrants must follow National Aquarium on Instagram to be eligible.

For more information on the National Aquarium’s specials and events during the month of February and to purchase tickets, visit http://aqua.org/love.

Fresh Thoughts Spotlight: Sustainable Super Bowl Recipes

Hosting a Super Bowl party this Sunday? We’ve rounded up some delicious sustainable seafood recipes that will delight your guests (as they root the Baltimore Ravens on to victory)!

Although it’s no secret who the Aquarium is rooting for this weekend, these recipes highlight sustainable choices found in the local regions of BOTH teams, plus the host city:

Atlantic

Pacific

New Orleans, the host city

Want to learn more about how to make sustainable seafood choices? Join us for our next Fresh Thoughts dinner on Tuesday, February 5, in Baltimore! Our sustainable seafood dining series not only offers a delicious dinner and a fun evening out, it’s also a way to increase your understanding of sustainable seafood practices to help you make informed choices.

National Aquarium Fresh Thoughts

Each evening is themed around a sustainable seafood choice that is available locally. Guests enjoy a cocktail reception, a cooking demonstration by the guest chef, a three-course fine-dining experience, and an after-hours stroll through the Aquarium.

Our Sustainable Seafood Series is BACK!

fresh thoughts sustainable seafood dining series

We are thrilled to announce that we will be welcoming chefs from some of the area’s best restaurants for the 2013 Fresh Thoughts Sustainable Seafood Dining Series! This is the fifth year we’re hosting the series celebrating sustainable seafood, recently named one of the National Restaurant Association’s Top 10 Trends for 2013.

sustainable seafood oysters

Just because it is good for you, doesn’t mean it can’t taste good!

Chefs from Laurrapin Grille, The Oregon Grille and Bagby’s Fleet Street Kitchen will headline the 2013 series in Baltimore, themed around sustainable seafood choices that are available in the Mid-Atlantic region. The Fresh Thoughts dining series is not only a great way for people to enjoy an intimate dining experience with a fantastic local chef, but also a unique opportunity to learn about the importance of sustainability!

National Aquarium Fresh Thoughts

Each dinner features a cocktail reception of regional wines and cooking demonstration led by the guest chef, followed by a fine dining experience that includes a four-course menu created solely for the event, all while overlooking the Baltimore Harbor. The event concludes with a stroll through the Aquarium.

looking out at the inner Harbor

Tickets for each dinner are priced at $79 for National Aquarium members and $99 for non-members, or all three dinners can be purchased as a package with a discount of $10 per dinner. Fresh Thoughts Sustainable Seafood Dining Series dinners take place at 6:30 p.m. at National Aquarium, Baltimore located at 501 E. Pratt Street, Baltimore, MD 21202. The dates of the dinners are February 5, March 19 and May 22, 2013.

Visit aqua.org or call 410-576-3869 to reserve your seat today!

National Aquarium Fresh Thoughts

Laurrapin Grille, located in historic downtown Havre de Grace in Harford County, serves seasonally inspired American cuisine with a commitment to using local and sustainable food. Dishes prepared by Chef Bruce Clarke reflect the true flavor of the food and honor the bounty of Maryland the Chesapeake Bay region. Chef Clarke will host a dinner on February 5, 2013.
Click here to buy tickets to Fresh Thoughts with Laurrapin Grille on February 5.

The Oregon Grille is the area’s premiere steak house serving the finest prime dry-aged steaks, large lobsters and seafood. The restaurant has been recognized by Baltimore magazine as one of the area’s “Best Restaurants” and has received accolades from Zagat, Wine Spectator, and OpenTable. The Oregon Grille will host a dinner on March 19, 2013.
Click here to buy tickets to Fresh Thoughts with The Oregon Grille on March 19.

Chef Chris Becker of Fleet Street Kitchen returns to the Fresh Thoughts series after a great showing in 2012. Locally owned and operated, Fleet Street Kitchen features contemporary American cuisine and has received praises from critics at The Baltimore Sun and Baltimore Magazine. The menu is an ever-changing collection of seasonally inspired selections with a strong emphasis on locally sourced, ethically raised, sustainable ingredients. Chef Becker will host a dinner on May 21, 2013.
Click here to buy tickets for Fresh Thoughts with Fleet Street Kitchen on May 21.

Click here to buy tickets for all three Fresh Thoughts events. 

National Aquarium is proud to partner with Classic Catering for the Fresh Thoughts Sustainable Seafood Dining Series.

Sustainable Seafood Q&A with the Rusty Scupper’s Mark Miranda

In honor of our upcoming sustainable seafood Fresh Thoughts dinner in Baltimore, we sat down with featured chef, Mark Miranda of the Rusty Scupper, to get the scoop on how the sustainable dining movement is influencing the dining scene in Baltimore. 

Mark Miranda

Mark Miranda

A chef for more than 30 years, Markl Miranda has served the Rusty Scupper’s renowned Maryland crab cakes and seafood to some of the Monument City’s most monumental appetites. In doing so, Miranda has also shared his passion for preserving the ecology and economy of our community by upholding his restaurant’s commitment to serving only the best quality, sustainable seafood. 

National Aquarium: What’s your favorite sustainable seafood ingredient to cook? 

Mark Miranda: My favorite sustainable seafood to cook with is the Stripped Bass, better known as Rockfish. Rockfish is a local favorite that is very versatile.  It can be prepared in a variety of ways.  The Rockfish population is thriving, not only in our area but also throughout the world.

NA: How is sustainable seafood playing a role in Baltimore’s dining scene?

MM:  As people become more aware and knowledgeable about sustainable seafood, they are paying more attention to restaurants and establishments that use sustainable seafood ingredients.  Customers want to be sure they are supporting environmentally friendly practices so many are choosing restaurants that offer dishes prepared with sustainable seafood. Using sustainable seafood not only helps to build our business, it also allows us to give back to the environment.

NA: What’s the biggest challenge when it comes to cooking sustainably? 

MM: There really are no challenges in cooking with sustainable seafood.  However, if you say you are using sustainable seafood, you must be sure the items are sustainable and stick to using them.  Sometimes products can be misleading, so you must pay close attention to the sources of the ingredients to make sure the product is truly sustainable.

NA: In 2013, what is one sustainable seafood ingredient you hope to see more of in restaurants (including your own)? 

MM: I really enjoy preparing dishes that incorporate the Basa fish.  It is similar to the catfish and growing in popularity.  The Basa fish can be prepared in a variety of ways—from grilling and sautéing to frying and blackened.  When choosing to prepare Basa, it is important that you look for the fish to be U.S. farm-raised as it is farmed in a more ecologically responsible manner than those imported from Asia.

Click here to learn more about our Fresh Thoughts sustainable seafood dining series in both Washington, DC and Baltimore.

A Blue View – True Blue Crabs

A Blue View is a weekly perspective on the life aquatic, hosted by National Aquarium CEO John Racanelli.

From the smallest plants and animals invisible to the human eye to entire ecosystems, every living thing depends on and is intricately linked by water.

Tune in to 88.1 WYPR every Tuesday at 5:45 p.m. as John brings to the surface important issues and fascinating discoveries making waves in the world today.

October 30, 2012: True Blue Crabs

Listen to John discuss the importance of making sustainable seafood choices!

A true Marylander knows a crabcake, but did you know that the crabmeat you are eating could have been imported from as far away as Asia? Maryland Department of Natural Resources has launched a new program to make it easier to tell where your crabmeat came from, and to identify it as “true blue” Maryland crab meat. This is important for local industry, but it is also an important part of a larger discussion on sustainable seafood. Knowing where our food comes from can help us all make better decisions about what we eat, for our health and the health of our planet.

To learn more about the Maryland Department of Natural Resources True Blue Maryland Crab certification program, click here.

To learn about the Monterey Bay Aquarium Seafood Watch Program, determine what seafood are on the “best choices” list, and download the Seafood Watch app, click here.

To learn about Fresh Thoughts dinners at the National Aquarium, click here.


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