Posts Tagged ‘sustainable seafood’

Les Dames d’Escoffier Philadelphia A One-Day Culinary Symposium, June 11


Cuisine, Culture and Community:

A dynamic one-day educational event highlighting local food, wine, and spirits in the Delaware Valley, open to everyone who wants to learn more from an array of lively experts.

Date:                Saturday, June 11, 2011, 8:00 am to 5:30 pm

Location:                 The Restaurant School at Walnut Hill College  
4207 Walnut St., Phila., 19104;

Cost:              Registration $85, includes breakfast, lunch and dessert provided by Dame restaurateurs and caterers, choice of four sessions, and reception    (limited to 100 attendees)

Contact:         Chapter President Aliza Green:

Registration:  Download registration brochure at Pay with Paypal, credit card, or check

This unique event features workshops, panel discussions, demonstrations, hands-on classes and tastings. Highlights include: keynote talk by Judy Wicks, international leader in the local living economies movement; talk by William Woys Weaver (Culinary Ephemera); cooking class with renowned chef/restaurateur Susanna Foo; and talk and tasting by Stephen Fried (Appetite for America.

  • Meet farmers, bakers, chefs, and artisan food producers. Taste international and local sheep’s milk cheeses, locally-distilled spirits, baked goods made by Dame Pastry Chefs and Bakers, local meats including Linda Geren (HighView Farm), and Michel Cluizel’s bean-to-bar chocolate.
  • Participate in panel discussions about food writing for print and electronic media. Learn how to get your artisanal food product to market in a valuable special double-session workshop.
  • Explore African-American culinary history with Toni Martin (A Taste of Heritage: The New African-American Cuisine). Learn how local chefs keep their seafood sustainable and best ways of working with local meats in a panel led by local food systems activist Marilyn Anthony.
  • Discover kitchen secrets of top culinarians like Cici Williamson (The Best of Virginia Farms), Rozanne Gold (Radically Simple: Brilliant Flavors with Breathtaking Ease), and Ellie Krieger (So Easy: Luscious, Healthy Recipes for Every Meal of the Week).
  • Cook Bangkok street snacks with Moon Krapugthong (Chabaa Thai Bistro, Turkish regional food with Sheilah Kaufman (The Turkish Cookbook), and bread made from local wheat from Pete’s Produce Farm with Chef John Gallagher (The Restaurant School) in these hands-on classes.
  • Chat with cookbook authors like Lari Robling (Endangered Recipes), Aliza Green (The Fishmonger’s Apprentice), Tara Desmond (Almost Meatless), Jennifer Linder McGlinn (Gingerbread), and Andy Schloss (Mastering the Grill). Buy personalized signed books. Bring home a special goodie bag.  

Les Dames d’Escoffier International is a worldwide, invitation-only, philanthropic society of professional women leaders in the fields of food, fine beverage and hospitality in 28 chapters across the United States, Canada and Europe.  We are a 501(c)3 non-profit organization and contributions are tax-deductible according to US tax law. For more information, visit

Seafood 101: Aliza to Demo Sustainable Fish at The Oyster House




PHILADELPHIA, PA – Spots are still available for Oyster House (1516 Sansom Street, 215-567-7683) Seafood 101 event with renowned cookbook author Aliza Green who will teach tips on how to prepare and cook fresh fish from her latest book, The Fishmonger’s Apprentice (Quarry, 2010) on Saturday, April 23 at 3 p.m. 

Seafood 101 will feature a variety of demonstrations from acclaimed author Green, drawing from The Fishmonger’s Apprentice including how to clean and cook calamari and how to pickle mackerel.  Samuels Seafood will also have a fish monger at the event, taking attendees through the challenge of deboning a shad fillet. 

 “Tuition” is $30 per person, and includes a signed copy of The Fishmonger’s Apprentice, as well as samples of dishes being prepared and two full hours of instruction and question-and-answer time. 

“Butchering whole fish is a task that is somewhat shrouded in mystery – but it shouldn’t be,” says Green.  “Preparing and cooking seafood is wonderfully rewarding, and I’m excited to illustrate that knowledge for our guests.”

For more information, or to make a reservation, please call (215) 567-7683 or visit or follow them on twitter @PHLoysterhouse.

The Fishmonger’s Apprentice: The Expert’s Guide to Selecting, Preparing, and Cooking a World of Seafood

learn how to buy, prepare, and cook all manner of fish & seafood

In The Fishmonger’s Apprentice (Quarry Books/January 2011/$24.99 flexi-bind), everyone from casual cooks to devoted epicures will learn ways to buy, prepare, serve, and savor all types of seafood. Through diverse expert profiles and comprehensive tutorials, readers get insider access to real life fisherman, wholesale markets, fish buyers, chefs, and other sources—far away from the supermarket, and everywhere the fish go well before they make it to the table.

Inside The Fishmonger’s Apprentice readers will find:

  • Hundreds of full-color, detailed step-by-step photographs offering instructional content on filleting, skinning, boning, harvesting roe, shucking oysters, and more
  • Seafood experts from around the world sharing insight and their old-world, classic skills
  • Tips on eating and buying more sustainably, using the whole fish, head to tail, and making the most of your local fishmonger
  • A bonus DVD featuring 12 video tutorials of preparing fish, plus 32 downloadable recipes from master chefs

From fishing line to filleting knife and beyond, The Fishmonger’s Apprentice is a complete handbook for enjoying fish and seafood.