Gulf of Maine at Hourglass Brasserie, October 29, 2013

Chez Riz inspects the scallops

Chefs plate the first course -- scallops.

Chefs apply the final touches to the scallop dish

First course: Seared scallops with miso broth, citrus zest, romanesco, and mustard greens

Guests enjoy the first course

Steamer shells will form a garnish

Chefs separate steamer meats from shells.

These crazy-looking things are prawn crackers, made black with squid ink.

Second course: Steamers with Sake, Ginger, Soy Sauce, Prawn Crackers, Herbs, and Blossoms

Guests enjoy the second course -- steamers

Pollock was prepared sous vide -- cooked in a warm water bath in a vac-pack bag with herbs

Parmesan crumbles; will be used as coating on the pollock

Parmesan-encrusted pollock

Kale chips

Third course: Pan-roasted Pollock with Parmesan, Madras Curry, Sea Beans, Fingerling Potatoes, Crispy Kale, and Sauce Bordelaise

Guest speaker Aaron Dority from Penobscot East Resource Center entertains and educates guests

Carla Guenther, also from Penobscot East, describes innovative programs with high school-age fishermen in Maine

Chefs assemble the fourth course -- lobster

Plating the lobster course

Fourth course: Butter-poached Lobster with Celery, Bok Choy, Beech Mushrooms, Shrimp Ravioli, and Lobster Broth

Speaker Carla Guenther makes the rounds and chats with Bristol's own Eagan fishing family

Last but not least: the dessert is prepared

Dessert: Chocolate Mousse with Cocoa Meringue, Nutella Crumbles, Marshmallows, Candied Hazelnut, Autumn Berries, Kiwi and Mint

Menu:

Seared Scallop with Miso Broth, Citrus Zest, Romanesco, Mustard Greens
Steamers with Sake, Ginger, Soy Sauce, Prawn Crackers, Herbs and Blossoms;
Pan Roasted Pollack with Parmesan, Madras Curry, Sea Beans, Fingerling Potatoes, Crispy Kale, Sauce Bordelaise
Butter Poached Lobster with Celery, Bok Choy, Beech Mushrooms, Shrimp Ravioli, Lobster Broth
Chocolate Mousse with Cocoa Meringue, Nutella Crumbles, Marshmallows, Candied Hazelnut, Autumn Berries, Kiwi & Mint

Guest Speakers:

We were joined by guest speakers Aaron Dority and Carla Guenther from the Penobscot East Resource Center in Stonington, Maine. The mission of Penobscot East Resource Center is to secure a diversified fishing future for communities in eastern Maine. To advance this mission, Penobscot East creates programs that tap the deep knowledge of fishermen, provide innovative leadership, and advocate for community-scale fisheries.

Aaron and Carla detailed their work with fishermen and policy makers, and talked of how their network is responding to new challenges and opportunities in a changing Gulf of Maine ecosystem.

View Aaron and Carla's presentation in this video:

Aaron Dority and Carla Guether from Penobscot East Resource Center joined guests at the Hourglass Brasserie, Bristol RI, for an Eating with the Ecosystem celebration of the Gulf of Maine. This is their presentation.