The National Aquarium kicks off its 2014 Fresh Thoughts Sustainable Seafood Dining Series on January 21 at 6:30 at the aquarium with the in-house executive chef, Joseph Cotton, of the Aquarium’s Harbor Market Kitchen. The evening will feature a cocktail reception, a cooking demonstration by Chef Cotton and a four-course meal with a menu created solely for the event. Guests are invited to come early to explore the exhibits, including the new Blacktip Reef exhibit, which opened in early August. The series features top local chefs preparing gourmet meals with sustainable, local ingredients.
Chef Cotton joined the National Aquarium in 2012 as the Executive Chef for its main café, Harbor Market Kitchen, as well as to oversee Harbor Market Catering. Using sustainable and local ingredients whenever possible including seasonal produce, artisanal cheeses, grass-fed beef, humanely raised poultry, sustainably harvested seafood and shade-grown coffee, Chef Cotton’s menus are not only delicious and innovative, but an extension of the Aquarium’s mission to inspire conservation of the world’s aquatic treasures.
Local Maryland Cheeses
Firefly Farms Goat Cheese, Black & Blue
grilled breads, chutney
olive tapenade, flatbreads, spiced cashews and pecans, hummus and breadsticks
House cured Loch Duarte Salmon
local field greens, melted grape tomatoes, braised fennel, citrus herb vinaigrette
Pan Seared Maryland Rockfish
tricolor quinoa, local rainbow swiss chard, golden beet puree
Maryland Apples, Apple Cider Doughnut
fresh cinnamon cream
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