Celebrate Seafood Events
Celebrate Seafood events are a great way to learn more about the issues surrounding sustainable seafood and the steps you can take to protect the oceans. 2013 events will included documentary screenings, dinners, cooking classes and forums. Check back often to see what's in store in this new year!
Celebrate Seafood Dinner at B&G Oysters
When: Tuesday, September 23, 2014
Where: B&G Oysters | 550 Tremont Street, Boston, MA, 02116
Cost: $55 per person, excluding tax and gratuity
Reservations: Please call B&G at 617-423-0550 to reserve a table.
Aquarium members will receive a 10% discount. Please mention membership when making your reservation.
A four-course menu will be available all evening long.
- Dungeness crab salad, zucchini, house preserved lemon, everything spice crumble
- Arctic char, summer bean assiette, celery brodo
- Spaghetti and clams, grilled market squid, Pat Woodbury Littleneck Clams, heirloom tomato
- Mahi mahi, chanterelle mushrooms, farro, local corn
A sustainably-farmed wine pairing will be available for $30 per person.
Valet parking is offered nightly after 5 p.m. for $16 per car and is located outside of B&G on Tremont Street.
Previous Events in 2014
Celebrate Seafood Dinner at Row 34
When: January 27, 2014, 7:00 pm
Where: Row 34, 383 Congress St, Boston, MA
Cost: $80 per person, $75 per Aquarium member
Raw Bar: Island Creek oysters, Row 34 oysters and others
Second Course: Farmed Arctic char lox, fried rye bread, walnut pesto, pickled gold beets
Third Course: Pan-roasted wild wreckfish, risotto, shaved baby fennel, blood orange
Dessert: Fried apple hand pies with caramel sauce
Celebrate Seafood Dinner at Tomasso Trattoria Enoteca
When: February 28, 2014, 7:00 pm
Where: Tomasso | The Crossings, 154 Turnpike Road, Southborough, Mass.
Cost: $75 per person, $70 per Aquarium member (includes wine pairings)
Reservations: Please call 508-481-8484
Crudo of fluke with Taggiasca olives, tangerine and pancetta powder
Warm crab over carrot budino with creamy crab sauce
Apulian Grano Arso spaghetti with spicy calamari-tomato sauce
Pan-seared Acadian red fish with steamed Wellfleet clams, romanesco cauliflower in caper-oregano pesto
Outreach Coordinator, Sustainable Seafood Programs