Gulf of Maine Dinner at Hourglass Brasserie, October 9, 2012

Removing periwinkles from their shells

"Taste of Maine": uni boullabaisse, hickory smoked monkfish, littleneck clams, periwinkles, pumpernickle soldiers, edible seaweeds, and chorizo froth

Serving the amuse bouche

Lobsterman Dave Casoni and ecologist Dave Casoni enjoy dinner

Sweet Poached Lobster Knuckle with Cardamom Vanilla Royal, Tomalley Dust, and Heirloom Cherry Tomato

Server pours the bisque

Sweet Poached Lobster Knuckle with Cardamom Vanilla Royal, Tomalley Dust, and Heirloom Cherry Tomato in Lobster Bisque

Chefs prepare redfish dish

Curried lobster tail

Razor clams

Lambs quarters, a wild edible

Arcadian redfish fillets just out of the oven

Arcadian Redfish with Madras Curried Lobster Tail, Pickled Razor Clams, Lambs' Quarters, Fricasse of Fall Vegetables, and Red Pepper Rouille

Servers learn about what's in the next course

Chefs prepare the dessert

Autumn olives, an invasive shrub with berries

Cubes of autumn olive gelee

Garnishing the cake

Chef Riz holds up a nori tuille for the cake

Chestnut Truffle Cake with Ulva Tuille, White Chocolate Snow, Nutella Crumbles, Autumn Olive Gelee, and Hazelnut Dust

Hourglass Brasserie hosted a Gulf of Maine dinner on October 9, 2012. 42 guests joined Chef Rizwan Ahmed, marine ecologist Les Kaufman, and lobsterman Dave Casoni to celebrate the delectable seafood and valuable ecosystem of the Gulf of Maine, and to talk about how to take care of the habitat and fisheries of this water body just to our north.

Menu:

Amuse-bouche: "Taste of Maine": uni boullabaisse, hickory smoked monkfish, littleneck clams, periwinkles, pumpernickle soldiers, edible seaweeds, and chorizo froth
First course: Sweet Poached Lobster Knuckle with Cardamom Vanilla Royal, Tomalley Dust, and Heirloom Cherry Tomato
Second course: Arcadian Redfish with Madras Curried Lobster Tail, Pickled Razor Clams, Lambs' Quarters, Fricasse of Fall Vegetables, and Red Pepper Rouille
Dessert: Chestnut Truffle Cake with Ulva Tuille, White Chocolate Snow, Nutella Crumbles, Autumn Olive Gelee, and Hazelnut Dust

Guest speakers:

Les Kaufman is Professor of Biology in the Marine Program at Boston University. His research interests focus on conservation ecology, evolution and behavior of fish populations. He conducts basic research on tropical, species-rich assemblages, particularly on coral reefs and in the African Great Lakes. In the applied side of his research, Les works to conserve aquatic species and habitats by harmonizing coastal societies with the aquatic ecosystems that support them, particularly in the areas of fisheries, ecological economics, and adaptive management. He is Principal Investigator for Marine Area Management Science with Conservation International.

Dave Casoni is a commercial lobsterman working out of Sandwich Marina, Cape Cod, MA. Dave is very active in fishing and oceans organizations. In addition to acting as the Secretary-Treasurer for the Ma. Lobstermens Association, he sits on the boards of directors for the Gulf of Maine Lobster Foundation, Stellwagen Bank National Marine Sanctuary Council, The Lobster Foundation of Mass, Fishermen Scientist Research Society of Nova Scotia, plus other related boards and associations.

Hourglass Brasserie is located at 382 Thames St, Bristol, RI 02809.