Developing the Rhode Island Seafood Knowledge Economy: Perspectives on Seafood Sustainability
June 26-28, 2011
Scientists, seafood suppliers, and chefs will offer their perspectives on sourcing sustainable seafood, consumer preferences, and health topics, among others, and participants will get to prepare—and taste—sustainable seafood dishes under the guidance of expert chefs.
Johnson & Wales University Center for Culinary Excellence
Save The Bay
Johnson & Wales University Culinary Museum
Interactive Panel Discussion on Sourcing Sustainable Seafood
Chefs, scientists, and suppliers will share their thoughts about seafood sustainability and the social, economic, and environmental issues impacting worldwide seafood sourcing today.
Hands-on Sessions with Haddock, Salmon, and Summer Flounder
One of the unique aspects of the 2011 Baird Symposium is our ability to offer hands-on sessions where participants can handle and prepare fish species featured in our science program.
Species-Specific Session: Scup vs. Tilapia
Scup (porgy) is a plentiful and sustainable underutilized fish species found throughout New England. This session will focus on the state of the scup fishery and why it is sustainable and include a tasting of scup followed by a side-by-side tasting of scup and tilapia.
Hands-on Interactive Session: A Vertical Tasting of Oysters
This interactive, sensory session will feature a vertical tasting of oysters provided by American Mussel Harvesters Inc., of North Kingstown, R.I. Chefs will describe the sensory aspects of each oyster in the tasting while Perry Raso, owner of Matunuck Oyster Farm and Bill Silkes, owner of American Mussel Harvesters discuss how the specific oyster species are raised and why they are both sustainable and profitable.
Chefs' Panel on Consumer Seafood Perceptions and Preferences
This interactive panel discussion will feature chefs from the fine dining, retail, and manufacturing sectors, and will provide attendees with insights regarding preference, preparation, and consumption at the end of the supply chain.
DOWNLOAD REGISTRATION | DOWNLOAD DRAFT AGENDA
Note: The registration fee of $175 includes all meals noted in the agenda. Space is limited, so early registration is encouraged. For more information, visit the Baird Symposium website or contact Rhode Island Sea Grant at (401) 874-6800.