On Sunday, Nov. 10, get a taste of these “Trash Fish” – little known species often overlooked by traditional chefs, which will be prepared in spectacular fashion by some of Portland’s best at a four-course afternoon supper paired with wine. It’s a fundraiser for sustainable seafood initiatives led by our partner, Chefs Collaborative.
Portland’s Nostrana restaurant will play host to four of Portland’s most exciting chefs – Cathy Whims (Nostrana, Oven & Shaker), PJ Yang (Bamboo Sushi), Kelly Myers (XICO) and Kevin Gibson (Evoe, and to be named new venture on E. Burnside) – preparing little-known species in their signature styles. You’ll try Yellowtail rockfish, ivory king salmon, Pacific skate wing, wolf eel and sand dabs in a multi-course, early afternoon supper with wine.
Tickets to the supper are being sold “Kickstarter-style,” with a range of reward levels and prizes going to contributors. Details at www.trashfish.net.
Up for grabs are collectible art prints, a copy of the newly published “Chefs Collaborative Cookbook,” a private gnocchi making class in your home taught by James Beard Award-nominated chef Cathy Whims, a private ceviche and salsa-making class with XICO chef Kelly Myers, and more.
Waste not. Eat well. Do good. Join us on Nov. 10.
As Barton Seaver, Sustainability Fellow in Residence at the New England Aquarium, says, “Sustainability is complicated, but dinner is a reality that we all very much understand.”
Note, if you can’t attend the Trash Fish Supper, but want to support Chefs Collaborative’s sustainable seafood work, there is a reward level for you! Visit www.trashfish.net to contribute.
TRASH FISH SUPPER
SUNDAY, NOVEMBER 10, 2013,
at 12:30 IN THE AFTERNOON
1401 SE Morrison St. Portland, Oregon
CATHY WHIMS | Nostrana and Oven & Shaker
PJ YANG | Bamboo Sushi
KELLY MYERS | XICO
KEVIN GIBSON | Evoe