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4th Annual Sustainable Seafood Dinner (AKA Trash Fish)

Sunday Aug 6 2017, 5:30 pm thru 9:30 pm
Louies Modern, 1289 N Palm Ave, Sarasota, FL 34236

Join Edible Sarasota Magazine and 11 of Sarasota's nationally-renowned chefs at Louies Modern on August 6th , 2017. The 4th Annual Sustainable Seafood Dinner (Formally known as Trash Fish) is a delicious opportunity to taste invasive and underutilized seafood species, learn about the future of sustainable seafood, and connect with leading change makers in the Sarasota culinary community.

Tickets are on sale now and ALWAYS sell out us, this is one dinner you do not want to miss!

Tickets include local craft beer and amazing wine, 5 chefs stations during cocktail hour, a 6 course seated dinner by Sarasota's most beloved Chefs and a TERVIS tumbler! DJ David Warren Curran will spin vinyl to set the mood while our local Chefs Collaborative Leaders, Chef Steve Phelps and Editor Tracy Freeman guide us through the evening.

Chefs Collaborative Members $125 per person
Non-Members $150 per person

Participating Chefs:
Evan Gastman - The Cottage
Steve Phelps - Indigenous
Joey Egan - Libby's
Jose Rojas - Louies Modern
Mark Woodruff - Made
Paul Mattison - Mattison's
Ray Lajoie - Mattison's
Eric Walker - Sandbar
Gino Callega - Siesta Key Oyster Bar
Gerard Jesse - Seafood Shack
Mark Majorie - Veronica

Thank you to all our generous community partners and sponsors!

Chefs Collaborative is a national nonprofit with a mission to inspire, educate, and celebrate chefs and food professionals building a better food system.

Food for thought:

Did you know more than 90% of the seafood Americans eat is imported. Most of the seafood we eat comes from somewhere else, and it's typically cheap farmed tilapia, salmon and shrimp. What's more, almost one-third of the fish we catch here is exported, high-value wild species. Our backwards seafood system threatens wild fisheries and fishing communities.

The role of the chef in sustainable seafood: Chefs and food professionals have enormous buying power, and this power means that what chefs and food professionals choose to buy for their restaurants and businesses can shift demand for products, open new markets, and influence consumers. Through collective purchasing decisions, chefs and food professionals have the power to help build a strong demand for a better seafood system, and shape the way that seafood is consumed in the U.S.