Wednesday was the last night of four dinners to celebrate the launch of Smart Catch a new sustainable seafood association. Their aim is to have restaurants serve 90+% sustainable seafood. It was a free dinner and each night there were only 50 tickets. Friends visiting from CT went Tuesday night and graciously got tickets for K and me since I wasn’t able to be online when they became available.
My favorite was the white king salmon, something that isn’t served in many restaurants.
Smoked Pacific Cod: borlotti beans, sage, charred crostini, fresno chili – chef Hetherington
Marbled King Salmon Crudo: tamworth coppa, fennel pickles, shady acres nasturtium, olive oile, whidbey island sea salt – chef McGill