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Blue Water Grill
$59 For A Ticket To The NYC Sustainable Seafood Week Gala (a $91 Value)
$59
$91
35%
value
savings
remaining
Website
$91
35%
value
savings
remaining
Get updates on new deals and events:
Website
Details

Experience seafood at its finest as you join fellow New Yorkers at the Annual Sustainable Seafood Week Kick Off Gala that takes place at the exclusive Blue Water Grill restaurant starting at 5:50pm on Tuesday June 23, 2015.

Grab your $59 ticket (a $91 value) to join this intimate food, wine & cocktail tasting experience hosted by Blue Water Grill.

The event is a progressive dine-around five course dinner, where each course is prepared and served by a different chef, and paired with wines and cocktails!

Joining Blue Water Grill’s Chef Luis Jaramillo & Chef Sam Hazen, will be acclaimed chefs including Rick Moonen (RM Seafood), David Santos (Louro), and Sam Talbot (The Surf Lodge).

You will dine on delicious creations of these chefs and paired beverages, listed below.

Get ready for an unforgettable night!

Location
Blue Water Grill
31 Union Square West
(212) 675-9500
Merchant

Sustainable Seafood Week kicks off in New York with this unique tasting event, where small groups of diners converse in an intimate setting with top chefs.

The event is a progressive dine-around dinner, where you are seated with a different chef as well as fisherman/farmer, for each course of your meal.

You will savor five dishes in sequential order: raw bar, hors d'oeuvre, appetizer, small plate and entrée - each paired with a delicious wine, beer or cocktail.

Station 1 - Raw Bar

  • Food: oysters and clams from Taylor Shellfish Farms (West Coast), NJ oysters from Cape May Salts, Northern Divine sturgeon caviar from Canada, NJ squid.
  • Pairing: Cocktails with Slow and Low rye whisky and VDKA6100 vodka.

Station 2 - Chef David Santos

  • Food: Bluefish Pate, served with a crisp.
  • Pairing: Laurent Miquel Cinsault-Syrah Rose 2014, Languedoc, France.

Station 3 - Chef Luis Jaramillo & Chef Sam Hazen

  • Food: Atlantic scallop ceviche and quinoa.
  • Pairing: Locally crafted beer.

Station 4 - Chef Sam Talbot

  • Food: Tilefish tacos featuring tilefish from Viking Village.
  • Pairing: Kato Sauvignon Blanc ‘14, Marlborough, New Zealand.

Station 5 - Chef Rick Moonen

  • Food: Spiced Spiced curried True North salmon farmed in Maine with cauliflower mousse and clam sauce.
  • Pairing: Caves Vidigal Vinho Verde ‘14, Portugal.

Sustainable Seafood Week's Website | Gala Tickets

Featured
The Fine Print

  • May purchase as many tickets as you like for personal use or for gifting.

  • Evening consists of 5 Stations. You will spend approximately 20 minutes at each station.

  • Expires on Tuesday June 23, 2015.

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