Gulf of Maine Dinner at Julian's, April 2, 2012
On April 2, 2012, fifty Providence residents came to Julian's Restaurant on Broadway, to enjoy a four-course seafood meal drawn from the Gulf of Maine. In addition to delighting in periwinkles, monkfish, crab, lobster, kelp, mohogany clams, and herring, guests learned how this species fit together in the ecosystem, from NOAA scientist Jason Link and Duxbury, MA shellfisherman Gregg Morris. Chef Mike McHugh and his team outdid themselves, and a wonderful time was had by all! Many thanks to Joseph Votta for taking these pictures!
- First course: Maine seaweed and mahogony clam in red miso broth with spring onion, carrot and shiitake mushroom chips
- Second course: peekytoe crab and lobster spring roll with jicima, and mango apple mint, avocado powder
- Third course: monkfish and perriwinkle ceviche with pickled mandarin zest and horseradish root sesame fried rice noodles, thai basil oil
- Fourth course: smoked herring crusted atlantic hake with crispy seared leek and egg noodle cake watercress fennel salad, lobster chili consomme
Jason Link has served as a Research Fisheries Biologist at the National Marine Fisheries Service's Northeast Fisheries Science Center's Woods Hole Laboratory, MA for 15 years. He has led the Food Web Dynamics Program for many of those years and recently helped to form and now serves as a senior scientist in the Ecosystem Assessment Program. He is an adjunct professor at multiple regional universities, including URI, and serves on and chairs several national and international working groups, review panels, and committees dealing with fisheries ecosystem issues, being a commonly requested speaker at various fora and venues.
Gregg Morris is a shellfish digger and oyster grower from Duxbury, MA. Born and raised in Bristol, RI, he received an aquaculture degree from URI in 1991. Out of college, he became a fisheries observer in the Gulf of Maine, and then spent 15 years working as a fisheries biologist at the Manomet Center for Conservation and Sciences in Plymouth. At the Manomet Center, he specialized in improving the selectivity of commercial fishing gear. All the while, he harvested clams commercially to help pay the bills. In 2002, Gregg took on growing oysters and joined the team at Island Creek.
Julian's is located at 318 Broadway Providence, RI 02909.