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David Lissner
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Chefs cook up ocean trash for benefit dinner

Paul Fehribach

Paul Fehribach

Continung the concept of Earth Day every day, at 6 p.m. on Monday, May 20, Chef Paul Fehribach of Big Jones in Andersonville hosts a “trash fish” dinner highlighting sustainable but rarely used species such as dogfish, smelt, speckled trout and triggerfish, which are typically discarded by fishermen as bycatch.

Joining Fehribach in creative uses of the normally trashed fish will be chefs Erling Wu-Bower of Avec, Paul Kahan of Blackbird, Bruce Sherman of North Pond, Sarah Stegner and George Bumbaris of Prairie Grass Cafe, Laura Piper of Trattoria No. 10, Michael and Patrick Sheerin of Trenchermen and Paul Virant of Vie and Perennial Virant.

The evening begins with a cocktail reception followed by an eight-course, family-style “trash” seafood dinner. Tickets are $125. The event benefits Chefs Collaborative, a national network of chefs working to make sustainable practices second nature in restaurant kitchens.