Cuisine Contra: A pop-up dinner in an urban garden

By Philippa P.B. Hughes on Aug 24, 2011 | Add a Comment (0)

The second Cuisine Contra with a special “green” themed summer garden dinner party took place on August 8. Chef Barton Seaver designed a deliciously sustainable menu with recipes from his new book, For Cod and Country: Simple, Delicious and Sustainable Cooking. The Textile Museum's beautiful urban garden served as the perfect setting on a warm summer evening under the stars.

Guests arrived at the museum for cocktails. Adorned in summer whites and sipping on cocktails infused with Honest Tea and Nude Vodka, guests were eager to chat with the local celebrity chef and have him sign copies of his recently released book. Following an hour of book signing, candid photography, and garden mingling, guests sat down for a delicious three-course dinner.

Menu

Orange and Fennel Salad

with anchovy vinaigrette

*

Wild Striped Bass with Cilantro-onion Salad

yogurt - avocado puree and pistachio piccata

*

Speculoos flan

sour raspberry - passion fruit ice cream

Throughout dinner, guests were entertained with performances by Glade Dance Collective, Danny Harris, Kevin Boggs, and BanjerDan's DangerBand. Between performances, Chef Barton Seaver spoke about his experience as a National Geographic Explorer and fielded questions that audience members “tweeted” from their dinner tables.

In the spirit of the event’s “green” theme, a portion of the proceeds from the evening went to DC Greenworks, a non-profit organization that provides green roofs for residences and businesses throughout the city. These environmental initiatives improve air quality, help cool buildings, and assist in making DC on the forefront of “green” living.

About the Chef:

National Geographic Fellow and Washington, D.C. chef Barton Seaver is an influential voice in the culinary world because of his take on seafood and sustainability. In his first book, For Cod and Country, Seaver introduces an entirely new kind of casual cooking featuring seafood that hasn’t been overfished or harvested using destructive methods.

Organized by season, For Cod and Country is a full-color exploration of recipes showcasing a wide variety of fish caught at specific times of year combined with fresh vegetables and vibrant spices. The book also includes “A Separate Season” for seafood available year-round, and healthful and ocean-friendly substitutes for fish species that are popular yet overharvested. In addition, Seaver takes a holistic approach to sustainability and covers wellness, portion size, fishermen, catch methods, and a fish’s role in the marine ecosystem.

Tantalizing dishes with easy-to-follow instructions, purchasing recommendations, and helpful tips for preparation and seasonings make For Cod and Country the ideal guide for environmentally minded cooks. Seaver weaves his insights and wit through a compelling narrative about how the choices we make for dinner deeply impact our own well-being, our planet, and the global community.

For Cod and Countryis part of Seaver’s mission to help us engage in a more sustainable food system on nearly every level. The story of successful conservation is a lesson of responsible consumption. It is a tale of the opportunity that we have to make tasty and personally sustaining choices that keep our needs in balance with what the world can provide.