Oceanic Dinners, June 19-22  —Coming right along

Maggie’s notes from the meeting

Step 1:  Planning Meeting with Tom Worthington of Monterey Fish, Chef Jonah, Sous Chef Brian

We met with fish supplier Tom Worthington last week and were given his best estimate of what will be available for our June 19-22 dinners. These are the fish the chefs can begin to plan the menu around. All fish in these dinners are from healthy, sustainable fisheries. Here’s the list:

Available:
-whole petrale
-sole
-good sand dabs
-sea bass
-local halibut—good availability, long-line
-Sierra and Boston mackerel
-razor clams
-scallops, possibly in their shells
-local anchovies “good to go”
-soft-shell and Dungeness crab
-Rhode Island eel
-Spanish cod tripe
-farm-raised abalone and trout
-monkfish (Marshall Islands)
-mussels
-sea robins
-octopus
-oysters
-sea urchin

Possible, Tom will work on it:
-bonita, but probably too early
-coon-striped shrimp possible
-geoduck clams possible
-limited king salmon

Not available:
-shellfish aren’t at their most plentiful this time of year
-albacore and yellowfin tuna
-spot shrimp

A little of the conversation: Tom loves Chef Jonah’s braised Spanish cod tripe, but says Jonah, “Nobody orders it.” (Sometimes exotic items on the Oceanic Dinners menu bring out a certain faintheartedness in some diners.) Tom also loves sea robin in bouillabaisse. King salmon are limited, “after 200 years of our being bad to them,” says Tom. The season opens on the first day of our event, so we can prepare them on the third day should we choose. Jonah likes to prepare eel, which will be in season from Rhode Island. Sous Chef Brian was thinking along the lines of sea urchin tart with crème fraîche and caviar, potato-wrapped oysters Rockefeller, and chilled crab soup.

We’ll report on the menu’s progress, and which fish make the cut.

Reserve Online or Call 510.547.5356

2018-06-01T17:28:20+00:00June 1st, 2018|Coming up..., Events, This Just In, Uncategorized|0 Comments

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