Sustainable seafood dinner offers great meal for a good cause - WCIV-TV | ABC News 4 - Charleston News, Sports, Weather

Sustainable seafood dinner offers great meal for a good cause

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Environmentally Challenged: By Brian Troutman

CHARLESTON, S.C. (WCIV) -- It's advertised as a "truly wild dining experience." Regardless, the sustainable seafood initiative promises a fresh taste of the Atlantic Ocean's most delicious food sources.

Each course of every meal is a creation of executive Chef Charles Arena, a 1998 graduate of The Culinary Institute of America and a current adjunct professor at The Culinary Institute of Charleston. Each dish will also be paired with wine from the Simi Winery in California.

So why all the hubbub?

In addition to raising awareness of the eats found in water, a percentage of proceeds go to the South Carolina Aquarium's attempt to lessen the impact on the oceans by overfishing. In a nutshell, it's a great meal for a good cause.

The dinner will be held at The Boathouse on Breach Inlet located at 101 Palm Boulevard in Isle of Palms on January 9 at 6:30 p.m. Each meal is $55 plus tax and gratuity. Reservations can be made by calling 843-886-8000.

The South Carolina Aquarium's Sustainable Seafood Initiative Coordinator Megan Westmeyer will be available to talk to guests about the courses, seafood sustainability, and tips on buying and serving fresh fish.

Dinner options

Jumbo lump North Carolina crab meat with shrimp, tomato fondue and fennel puree paired with the Simi Sauvignon Blanc, Sonoma County 2010

Roasted scallop and mushroom Wellington paired with the Simi "Reserve" Chardonnay, Russian River Valley 2009

Tempura fried lionfish with lentil stew and Yuzu-truffle vinaigrette paired with the Simi Pinot Noir, Sonoma County 2009

Local shrimp and ricotta gnudi with pine nuts and pancetta paired with the Simi Merlot, Sonoma County 2007

Bacon wrapped tilefish with creamy polenta and charred Cippolini Demi paired with the Simi "Landslide" Cabernet Sauvignon, Alexander Valley 2007

Apple tart tatin with vanilla bean ice cream paired with Simi Inniskillin

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