June 17, 2015
7:00 – 9:00 p.m.
Minnesota Zoo’s Discovery Bay
Online reservations are now closed.
Tickets will be available at the door $55.
Join Twin Cities’ top chefs as they prepare delicious and sustainable gourmet ocean and freshwater dishes paired with a variety of new and sustainable wines, courtesy of Lakeville Liquors.
Proceeds from the event benefit the conservation and education programs of the Minnesota Zoo
This is a 21+ event
|The Butcher and the Boar/Four Bells||Chef Brendan McDonald and Chef Sam Miller||Smoked sablefish pate with crispy chicken skin saba pearls and roe|
|Heirloom||Chef Wyatt Evans||Chilled Corn Soup with Smoked Whitefish|
|Kyatchi||Chef Hide Tozawa||Ebi Mayo Roll with Wild Caught Key West Shrimp|
|Lancer||Chef Eric Mena and Chef Frankie Berberena||Longnose skate|
|Lucia’s||Chef Ryan Lund||Smoked Rainbow Trout with Local Asparagus, Black Sesame and Creme Fraiche|
|Marin Restaurant & Bar||Chef Mike Rakun||Pacu Ribs and Watermelon|
|Masu Sushi & Robata||Executive Chef Will Selin||Japanese style shrimp & Grits; Japanese Hulless Popcorn and Amaebi|
|Nightingale||Chef Carrie McCabe-Johnston||chilled seafood salad with tarragon and chilies, served with a saffron aioli|
|The Oceanaire Seafood Room||Chef Lawrence Kirkland||Alaskan Salmon Sliders|
|Sea Change Restaurant & Bar||Chef Ryan Cook||Razor Clam Ceviche with orange, serrano, and cilantro|
|Smack Shack||Chef Dave Buxton/ Chef Nick O’Leary||Crayfish Boil; Local invasive rusty crayfish served with mini corn cobs, kielbasa sausage, red potatoes, coleslaw, and drawn butter|
|The Third Bird||Chef T.J. Rawitzer||Escolar Crudo with sour coconut, Thai chili and Shiso|