A Culinary & Educational Class & Blue Ocean Institute Fundraiser Cocktail Mixer
Fish and seafood are talked about as “healthy proteins,” but how healthy are they, both for eaters and for the ocean they come from? We know about cage free eggs and grass-fed beef, but what about things that swim? Which fishing practices are good for the environment and which are harmful ? What are alternatives to the environmentally devastating tuna and shrimp we eat now? How much does it matter how fish is caught? How much does it matter where it comes from? Who is selling seafood that’s truly sustainable? Join us for an evening concrete answers. Come hungry for information. Leave tipsy on ocean-friendly tips, Ger Nis’s signature cocktails and delectable sea-stainable recipes and snacks. We’ve brought in some of the best teachers for we know on the safest, most delicious ways to navigate the deep blue sea: the Blue Ocean Institute and Whole Foods Market, both of whom promote, educate, and support responsible seafood; chef Laura Kimberly Merrick, who will to teach how to cook your information up into perfect autumn meals; a freshly caught, local fisherman who will talk about his sustainable fishing practices; Ger-Nis’s Nissa Pierson who will explain how sustainable seafood affects the world of culinary education; Greg Yagoda, a designer, sustainable seafood activist, and avid diver who will talk about the nitty-gritty of what makes some seafood better to eat; and chef Albano Ballerini who will discuss his inspirations for incorporating sustainable seafood into delectable autumn dishes at his restaurant. This class is a brimming full package designed to get you informed, well-fed, and well-watered! It’ll also give you a chance to help raise money for our oceans. Don’t forget to bring your pocket book for a silent auction, filled with sustainable food prizes donated by our community, with 100% proceeds going to the Blue Ocean Institute!
Recipes: Fall Dishes with Sustainable Fishes
Class Type: Special Event, Educational, demo & hands-on cooking class
Class Notes: A special evening that combines education, herbal cocktails, and fundraising to protect one of our most important resources: the sea!
Blue Ocean Institute, Katherine Mclaughlin
Blue Ocean Institute uniquely works through science, art, and literature to inspire solutions and a deeper connection with nature. We share reliable information that enlightens personal choices, instills hope, and helps restore living abundance in the ocean. Click here to read more about Katherine and the Blue Ocean Institute.
Laura Kimberly Merrick
Chef Laura has enjoyed a deep connection with local and sustainable food since she was a little girl, falling in love with the fresh vegetables grown in her parent’s backyard garden and the fresh fish sold on the streets of Pittsburgh’s Strip District. After sharing her love of everything culinary at restaurants such as Stella! in New Orleans, Eleven in Pittsburgh, and The Mark by Jean-Georges in New York City, she has embraced the fertile soil of schoolyard gardens in Los Angeles and Brooklyn as a cooking instructor. Treasuring every moment she gets to spend sharing sustainable cooking with others, Chef Laura brings a positive and vibrant approach to sustainable food education. Contact Laura
Trinity Seafood, Mike Carlson
Mike is the General Manager of Trinity Seafood, Inc, located in Asbury Park, NJ. Established in 2001 by Jerry Montanino, John Yates and Evan Stark, Trinity Seafood is one of the fastest growing wholesale seafood distributors. They are avid supporters of the local seafood movement and supply high-end supermarket chains, prestigious clubs and most well known restaurants all over NJ and NY with sustainable seafood. They have a dedicated focus to supporting and promoting local, sustainable fisheries. Click here to read more about Trinity Seafood .
Wholefoods Market, Elly Truesdell & Amyjo Dimeglio
Elly Truesdell, Regional Marketing Team Leader is on the for front of spreading Wholefoods Markets sustainable messages. She is bringing with her Regional Senior Seafood Coordinator – AmyJo Dimeglio so they can give you the insights on Wholefoods Market’s philosophies and realities in regards to sustainable produce as well as the newly implementing rating systems Wholefoods is offering to their customers, as well as their pledge to eliminate all non sustainable species of seafood in all of their stores within a manageable time frame. Truly inspiring work these two are sharing with us. Contact Elly
Designer & Diver, Greg Yagoda
Greg Yagoda got certified in scuba diving when he turned 12 and instantly fell in love with the beauty of our oceans. While completing his bachelor’s degree in Environmental Studies at Connecticut College, he learned about the problems of overfishing and marine habitat destruction. He’s currently working on his thesis for his Master’s in Communication Design at Pratt Institute, fusing his talents in design with his passion for the oceans. His goal is to raise awareness of hazardous fishing industry practices and to encourage people to eat more sustainable seafood. He also works full-time as a designer for charity: water. Contact Greg
Ger-Nis Culinary & Herb Center, Nissa Pierson
Nissa Pierson, Managing Director of Ger-Nis Culinary & Herb Center, approaches life
head-on, believing that whatever one does in life one should do at full capacity. Noted marketing expert, accredited recipe writer, and herb farming extraordinaire, Nissa has led the way for Ger-Nis International LLC for nearly a decade, pioneering a new course for Fair-Trade & Organic Fruit and Vegetable Distribution. Her drive towards sustainability in everything she does is evident and her love of the oceans has led her on a quest to do better for herself, her company and her oceans in general! An avid surfer and world traveler, the sea is a friend in her life. Contact Nissa
Albano Ballerini is the self-taught chef and owner of Ali seo Osteria del Borgo as well as Amorina Pizza Rustica, both located in Brooklyn. Chef Ballerini grew up in the kitchens of Porto Recanati, on the Adriatic Coast of Italy. After coming to New York and working as a commercial photographer, Albano opened Aliseo in 2003. His vision for the restaurant was to offer guests a transformative, multi-sensory experience through the right balance of atmosphere, people, wine and food. At Aliseo, the process of making food is just as important as the finished product. Fresh pastas are made daily, incorporating honey, farro flour and herbs. Most of Aliseo’s produce come from local farms, along with the majority of the fish and meat on the menu. Contact Albano
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