Georges Bank at Hourglass Brasserie, April 23, 2013
Chef Rizwan Ahmed hosted his second Eating with the Ecosystem dinner at his charming Hourglass Brasserie, inviting fifty guests to savor his wonderful creations from Georges Bank.
- Cured monkfish liver pate with menegi, caviar, fried leeks, pickled apples, and house ponzu sauce
- Sea scallops, with veal sweetbread tortellini, duck cracker, truffled cauliflower, artichoke, and rosemary duck jus
- Skate, with skate chips, kelp poached daikon, pork belly, and miso and gigner consomme
- Monkfish, with braised chicken wings, bacon, caramelized salsify, chiveoil, and jus gras
- Yogurt panna cotta, with sea lettuce gelee, butterscotch, strawberry basil and mint syrup
Darren Saletta has been fishing commercially for more than 20 years. During that time, he has fished for groundfish, shellfish, lobster, tuna, dogfish, striped bass and bluefish. The Chatham resident is president of the Massachusetts Commercial Striped Bass Association and owner of Monomoy Sportfishing, offering fishing charters and eco-tours.
Scott Doney is a marine scientist at the Woods Hole Oceanographic Institute. Much of his research involves how the global carbon cycle and ocean ecology respond to natural and human-driven climate change. A current focus is on ocean acidification due to the invasion into the ocean of carbon dioxide and other chemicals from fossil fuel burning.
Scott Doney's presentation on Ocean Acidification can be viewed below: