Thursday, October 13, 2011

Foodways Texas and Slow Food Austin to Host Bycatch Dinner November 13th at Wink Restaurant

In February of this year, food professionals Bryan Caswell of Reef, Jesse Griffiths of Dai Due Supper Club and P.J. Stoops of Louisiana Foods, participated in the Foodways Texas Annual Symposium to discuss the impact of current fishing practices in the Gulf of Mexico. Jenny Wang, a food writer in Houston, moderated the discussion. The name of the panel, “The Strangest Thing in the Nets: Bycatch, ‘Trashfish’ and Gulf Sustainability,” encapsulated the major issues threatening not only the Gulf of Mexico, but all major seas and oceans, and a solution to prevent the overfishing of the apex predator fish (grouper, snapper, tuna, salmon etc.) by diversifying fish demand to include what has traditionally been called Bycatch or Trashfish; Gulf sustainability being the ultimate goal.

In response to this panel, Slow Food Austin and Foodways Texas have come together to present a dinner exclusively featuring those very same Bycatch and Trashfish to show the community that not only are these fish edible, they taste good and they should be treated with the same amount of culinary respect as other fish.

For more on bycatch in the Gulf of Mexico see the excellent article, “Targeting the Total Catch,” by Foodways Texas member Kelly Yandell.

Please Join Foodways Texas and Slow Food Austin in discovering the bounty that the Gulf of Mexico has to offer. There will be a reception followed by a 4 course seated dinner with wine pairings at Wink Restaurant, Sunday, November 13th at 5pm featuring Chefs Jay Huang, Brandon Fuller of Wink, Matt Taylor of BC Tavern and Pastry Chef Jessica Armstrong of BC Tavern.

Bycatch Dinner
Sunday, November 13th
5pm Reception
6pm 4 Course Seated Dinner
$60 a person

A special thank you to our sponsors, Louisiana Foods, Wink Restaurant, and BC Tavern.
*A portion of the proceeds will benefit Slow Food Austin and Foodways Texas.

You can purchase your tickets by clicking the icon below.

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