While he waits to soon open his own restaurant in DC, former BLT Steak chef Victor Albisu appeared at the Smithsonian’s Sustainable Seafood dinner to prepare salmon crudo with pork rinds and charred rapini. Photograph by Alfredo Flores.
The Majestic’s Shannon Overmiller, cheeks stamped with her restaurant’s name, spoons soy-yuzu vingaigrette with Thai chili, sesame seeds, nori, and daikon over Maryland rockfish sashimi. Photograph by Alfredo Flores.
Bandolero and Graffiato chef Mike Isabella enjoys the company of Zena Polin and Jerry Hollinger, who own the Daily Dish restaurant and catering company. Photograph by Alfredo Flores.
A mother-and-son operation. Matthew Klein holds a serving of his mother’s spicy beet ice cream while Susan Soorenko offers a scoop of corn ice cream. Together they worked a sampling table at the Smithsonian’s Sustainable Seafood dinner. Photograph by Alfredo Flores.
Pearl Dive Oyster Palace chef-owner Jeff Black talks with his wife, Barbara Black, the chef-owner of Black Market Bistro, and Janet Cam. Photograph by Alfredo Flores.
Chandra Rogers and Jesse Dean, from Libations Bar School, served a special cocktail they created for the Sustainable Seafood dinner. The Longshore included house-infused gin, turbinado sugar, lime sea salt, sea foam, and house-made violet liqueur. Rogers holds a tray of spices they use to make cocktails. Photograph by Alfredo Flores.
Taking a brief break from her eponymous West End restaurant, Ris, chef Ris Lacoste works with colleague Will Quartel to prepare smoked trout panna cotta with trout caviar. Photograph by Alfredo Flores.
On hand to answer questions about sustainability is Bruce B. Collette, the history museum’s senior systematic zoologist, with Nancy Knowlton, who holds the Sant Chair for Marine Science. Photograph by Alfredo Flores.
At the dinner in the Museum of Natural History’s rotunda, scientist and “spiderologist” Jonathan Coddington with Maxine Phillips, whose family owns Phillips Seafood. Photograph by Alfredo Flores.
The Sustainable Seafood dinner in the rotunda of the Smithsonian National Museum of Natural History, where the guests included Smithsonian officials, seafood loving foodies and conservationists committed to sustainability. Photograph by Alfredo Flores.
Cristián Samper, director of the National Museum of Natural History, listens to Eric C. Schwaab of NOAA, one of the speakers at the Sustainable Seafood dinner. Photograph by Alfredo Flores.
