Join Edible Sarasota and seven of Sarasota’s favorite chefs at Louies Modern on August 7th, 2016 from 6:00-9:00 PM for Trash Fish Sarasota! Our own Culinary Director, Erik Walker, will be one of the participating chefs.
Trash Fish Sarasota is a delicious opportunity to taste underutilized, invasive, and aquaculture seafood species, learn about the future of sustainable seafood, and connect with leading change makers in the Sarasota culinary community.
Space is limited and this event sells out in advance. Get your tickets early!
ON THE MENU
7 of Sarasota’s favorite chefs
Underutilized, invasive, and aquafarmed fish species like rudderfish, lionfish, Healthy Earth Sarasota sturgeon & more
Local beer, wine and spirits
Chef Evan Blake Gastman, The Cottage // Chef Jose Rojas, Louies Modern // Chef Mark Majorie, Veronica Fish and Oyster // Chef Paul Mattison, Mattison’s // Chef Stephen Phelps, Indigenous // Chef Erik Walker, The Sandbar //
Chef Mark Woodruff, MADE Restaurant
When: Sunday, August 7th // 6-9pm
Where: Louies Modern 1289 North Palm Avenue, Sarasota, FL 34236
General Admission- $150
Chefs Collaborative Member- $125
Lobster Salad with
Healthy Earth Black Opal Caviar
1 ea. Lobster tail
1 oz. lemon aioli
1 oz. diced celery
1 oz. diced red onion
1 ea. Bibb lettuce leaf
10g Healthy earth caviar www.blackopalcaviar.com
Boil lobster tail until cooked through (about 5 minutes), then chill in an ice bath. Once cool, remove from shell and dice. Mix with the rest of the ingredients. Spread on the lettuce leaf, top with the caviar, and enjoy.
Egg pasta with Poached Egg & Caviar (makes 8):
1 pound of flour
1 ounce of olive oil
2 ounces of water
1 tsp salt
80 grams of Healthy Earth Black Opal Caviar
In a large mixing bowl, create a “well” in the flour and place your eggs, water, oil & salt in the middle. Using small circular motions, incorporate the flour into the eggs. After most has been incorporated and you have a big shaggy mess, take the dough out of the bowl, and kneed on the counter until the dough develops some elasticity, and comes together in a smooth appearance. Wrap with plastic and let rest in the refrigerator for at least 1 hour. Take the past out of the refrigerator, and roll out as thinly as possible using a rolling pin. Place through a pasta machine, starting at the highest setting, and moving towards the lowest setting, 1 or 2 steps at a time. After you have reached your desired thickness, cut the pasta using the attachment, or with a knife, into the desired width.
Set up a water bath with an emersion circulator at 75 degrees Celsius. When the temperature has been reached, drop a whole egg in and let it cook for 13 minutes. Remove the egg place in an ice bath and peel.
To serve the dish, start a pot of boiling salted water. Cook the pasta in the water until done (fresh pasta needs about 2 minutes). Strain the pasta and place in a pan with a little butter and toss. Place your cooked egg in the water to heat up. After the butter has coated the pasta, pick the pasta up and “nest” the pasta in a bowl. Place the egg in the middle of the nest. Place the caviar on top of the egg. Enjoy!
Corn 1 lb
Cannellini beans: ½ lb
Edamame: ½ lb
Sun dried tomatoes: ¼ lb
Mint (chiffonade) 10 leaves
Lime juice 1/3 cup
Dijon 2 tbsp.
Honey 1/3 cup
Olive oil 2/3 cup
Salt 1.5 tsp
Mix lime juice with Dijon, honey, and salt and blend well. Whisk in the olive oil slowly to make an emulsion with the vinaigrette.
Cook the corn, beans, and edamame, or use pre-cooked. Cool. Dice the sun dried tomatoes, chiffonade the mint, and toss all ingredients together. Dress with the lime vinaigrette.