Gulf of Maine Dinner at Lumiere, October 8, 2013
1. Crispy Alewives with Pickled Ramp Remoulade
2. Sake Poached Monkfish Liver Torchon with Apple, Radish and Kohlrabi Salad, Ponzu and Shiso Oil
3. White Hake with Roasted Root Vegetables and Spiced Yogurt Vinaigrette
4. Caramelized Apple Tart with Sour Cream Sorbet and Cider Sauce
Jeffrey Pierce is a commercial alewife harvester and executive director of the Alewife Harvesters of Maine. Alewives, which spend most of their lives at sea but return to rivers to spawn, have become absent from much of their southern range but are still present in the Gulf of Maine -- despite the effects of dams, which prevent their return upstream. The Alewife Harvesters of Maine is a group of alewife harvesters and their allies who work to conserve alewives and preserve the river-fishing heritage of Maine.
Jake Kritzer is the Director of Spatial and Ecosystems Initiatives at the Oceans Program of the Environmental Defense Fund, where he works on preserving natural resources with tremendous ecological and heritage value to coastal communities. Current projects include working with local communities to restore small-scale fisheries for Nantucket bay scallops and Gulf of Maine alewives. Kritzer is on the Board of Directors of the Alewife Harvesters of Maine.