National Aquarium, Baltimore is pleased to welcome Executive Chef Mark Miranda of Rusty Scupper as part of the FreshThoughts: A Sustainable Seafood Dining Series on Nov. 13, 2012 from 6:30-9:00 p.m.
The dinner, which celebrates sustainable and creative seafood choices, will feature a cocktail reception of regional wines and cooking demonstration led by the guest chef, followed by a fine dining experience that includes a four-course menucreated by Chef Miranda solely for the event. The first course will be a spinach salad with gorgonzola cheese, candied walnuts, pears and blueberries tossed with pepper parmesan dressing. The second course will be farm-raisedmussels marinara. The third course will be Cedar Plank wild caught salmon topped with shrimp remoulade accompanied with asparagus and wild rice blend. For dessert, guests will enjoy a Key Lime tart with raspberry sauce.
TICKETS: $79 for members, $99 for non-members. For reservations please call 410-576-3869 or visit www.aqua.org