On July 9th, we’re excited to present our sustainable seafood dinner in cooperation with the Monterey Bay Aquarium’s Seafood Watch Program. We’ll enjoy a fantastic, multi-course, ecologically sensitive, seafood feast plus our special guest Sheila Bowman, Senior Outreach Manager, for Seafood Watch will discuss the future of fish and the state of the world’s oceans.
Sustainability is the word on everyone’s lips these days. Research from the Monterey Bay Aquarium’s Seafood Watch Program suggests that as a result of aggressive commercial fishing practices today, 85 percent of the world’s fisheries are being harvested at capacity or are in decline. Scientists estimate that we have removed as much as 90 percent of the large predatory fish such as shark, swordfish and cod from the world’s oceans. Fish farming, a solution many offer as an answer to the reduction of wild fish populations, often brings its own problems of species and ocean degradation. In 2003, the Pew Oceans Commission warned that the world’s oceans are in a state of “silent collapse.”
The questions surrounding sustainability are vast. How can we as individuals have a positive impact? In 2007 Doug began researching the problem of seafood sustainability. After much investigation he found the Monterey Bay Aquarium’s Seafood Watch Program. ” I want to know as much as I can about what I serve my guests. It’s important to me that our food is both delicious and nurturing, ” he commented. In return for Doug’s commitment to serve only sustainable fish and seafood, we receive research and educational opportunities about fish, oceans and the environment. Doug is the only chef in Ohio who is a part of the Monterey Bay Aquarium’s innovative program.
Although chefs are not environmentalists or scientists, they are flavor experts. Chefs know that seasonal, sustainable food production practices create the tastiest and most nutrient dense foods. The proof is in the pleasure we derive from a deliciously sweet tomato, vibrant fresh greens and yes, fresh fish and seafood glowing and quivering with life. We feel that what we choose to eat (and for us, to serve) can positively impact both our health and our environment. At fire we feel sustainability speaks to a consciousness about the effect of our every day food choices.“Often times we can make small informed choices that can collectively affect big positive changes, ” Doug commented. For sheer gustatory delight and for the good of our environment, we favor sustainability. We feel that the more you know about this topic, the more you will agree.
We hope you can join us for this interesting and important event! We promise you a fantastic meal which will explore the fabulous world of sustainable seafood, plus an evening of lively and interesting conversation. Reservations are required and seating is limited. Please click here for more information.
Post by Amy Viny