EAT...DRINK...SUPPORT...SUSTAIN
The menu: aquacultured barramundi and sturgeon, wild mini calamari, local shrimp and chilled yellow tail snapper - seafood all considered sustainable in this part of Florida and brought to the table by top chefs of Tampa Bay.
The wines: Pacific Northwest's Snoqualmie and Naked provided by Southern Wine and Spirits paired by Brad Dixon, sommelier at Bern's Steak House.
The featured art: glass sculptures by four renowned Tampa artists - Chuck Boux, Susan Gott, Duncan McClellan and Marlene Rose - represented by the Morean Arts Center with sales of the "artful" collaboration to benefit (and support) both the Aquarium and the Arts Center.
Almost 80 people attended the sustainable event and experienced new tastes to their palates, learned the importance and the benefits of "green" or environmentally-friendly eating, purchased glass sculptures and bid on several silent auction items. Almost $9,000 was raised during this inaugural event.
Event Co-chairs Susan Wallace, Vice Chair of the Aquarium Board of Directors, and Kathryn Howd, Aquarium President/CEO E. Howard Rutherford and Arts Center Executive Director Katee Tuly welcomed the guests. They included PA Board members Peter Betzer, Ph.D., Bob Hilton, Lari Johnson, Mark Luther, Ph.D., Sheila M. McDevitt, P.I., and Barbara Patterson.
We applaud our top chefs:
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Executive Chef James Canter of Sangria's, Tampa for mini calamari salad, Gambas Al Ajillo (garlic shrimp), heirloom tomator brushetta on Cuban crisps
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Executive Chef Mark Heimann, Marchand's Bar and Grill, Renaissance Vinoy for casher-curry crusted sturgeon, candied ginger basmati rice and tropical fruit chutney
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Executive Chef Eric Neri, Maritana Grille, The Don CeSar Resort, St. Pete Beach, for chilled yellow tail snapper, chili aioli in savory spinach and tomato cornets
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Sous Chef Matthew Smith, Parkshore Grill, St. Petersburg for paprika dusted Holopaw barramundi, Zellwood creamed corn and local mustard greens
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Fromager Jon Carron, Datz Deli, Tampa for the After Dinner Cheese Board featuring five-year-old gouda, brie, fruit, nuts, chocolate-bacon-toffee brittle and sparkling wine with edible hibiscus flowers.
The Sustainable Collaboration Committee recognizes and thanks Wildlife Artist Diane Rome Peebles for her fish illustrations that provided the inspiration for our invitation. We would also like to thank supporters who generously provided silent auction packages: Angie Evans and Donald Lacert; Helena Josephs and Island Flavors and 'Tings; Datz Deli; the Don CeSar Resort and Spa OCEANA; the Sirata Beach Resort and the St. Petersburg Times.
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The cause: May 9,