We’re excited to announce the menu for our second annual “Trash Fish” Dinner, a benefit for Chefs Collaborative. We have a stunning lineup of chefs who will be cooking up delicious dishes featuring fish that are often discarded because fishermen don’t have a ready market for them. By featuring these fish, we take advantage of an underutilized resource while giving a much-needed break to overfished or unsustainable species such as farmed salmon, Chilean sea bass, or swordfish. Please join us along with sponsors The Monterrey Bay Aquarium, The Shedd Aquarium, and Fortune Fish for a very special evening.
Tickets can be purchased at the Chefs Collaborative web site here.
Monday, May 19 6-9 p.m.
Andres Padilla, Topolobambo
Ceviche Verde in Green Adobo
Lime-Marinated Blue Runner, Baja Olive Oil, Herbs, Serrano Chile, Fresh Garnishes
Phillip Foss, ElIdeas
Curried Shad Roe
Fava Beans, Banana, and Tamarind
Susan Spicer, Bayona and Mondo
Triple Tail “Cha Ca La Vong” Style
Rice Flour Fried with Tomato Cucumber Salad, Herbs, Pineapple Nuoc Cham
Colby Garrelts, Bluestem and Rye
Slow Roasted Spanish Mackerel
Saffron-Braised Fennel and Spring Vegetables a la Grecque
Brandon Baltzley, TMIP
Black Walnut-Smoked Great Lakes Smelts
Fermented Green Garlic, Salad Foraged from the Indiana Dunes
Paul Fehribach, Big Jones
Barbequed Conger Eel, ca. 1880
Bloody Butcher Corn Hominy, Streak o’ Lean and Crackling, Watercress and Radishes
Rhubarb and Bone Marrow Pudding Pie
Coconut Sorbet, Violets, Mint, and Lime