NEW BEDFORD, Mass., — October 18, 2013 — The following was released by the organizers of the New Bedford Ocean Explorium Gala:
Tantalizing details are emerging for the Ocean Explorium's "Exploring Sustainable Seafood: The ART of Pairing", with Chefs providing more information on courses they will prepare for the Gala Dinner on Tuesday, October 29, from 6:00 until 9:00 p.m.
To start, Cocktail Guru Jonathan Pogash will serve a sparkling wine cocktail during the gathering reception, while Travessia Urban Winery will pour their latest varietals and pair them with a selection of signature cheeses from Shy Brothers Farm of Westport.
During this time, Gala guests will have an opportunity to view the original artworks and exclusive experiences offered in the evening's benefit Auction. More information will be released soon about the contributing artists and the items they have so generously donated to the Ocean Explorium.
Lisa DiRienzio and the Waterfront Grille have opened their restaurant kitchen and dining areas for this unique event. In addition to coordinating all of the action, Chef DiRienzio will present a cheese table for the reception as well as the first course, a Ceviche featuring fresh New Bedford Sea Scallops.
John Bentley of Cork Wine and Tapas will offer the second course, Thai Curry Bisque with Seared Skate. Chef Bentley will prepare this dish for viewers of WPRI-TV Channel 12's 'The Rhode Show' on Thursday morning, October 24, between 9 and 10. Be sure to tune in to see how to cook skate, a favorite fish in Europe but an underutilized species in the United States.
The third course, Atlantic Pollock with an Autumn Mash, incorporates the flavors of late summer and early fall, and will be prepared by Steven Worden. Chef Worden is currently Culinary Arts instructor for the South Shore Vocational School District and was the owner of Worden's restaurant in Padanaram.
Mike Melo of M & C Café will be presenting the entree 'Gigot de mer à la Basquaise', or monkfish prepared in the Basque style. Chef Melo is well-known in the region as a passionate advocate for local fish, seafood and other ingredients.
For dessert, Sally Myers of Sallycakes will serve her famous double-chocolate "Blackout Cake" among other sweets. This course will be accompanied by a special Dessert Cocktail served by Jonathan Pogash.
Sponsorships for the "Exploring Sustainable Seafood: The ART of Pairing" Gala Dinner and Auction are still available by contacting Amanda DeGrace, Ocean Explorium Development Officer.
Seating for the dinner is limited. Those who have a passion for food and wine, or who are curious to learn about new foods and preparations, should not wait any longer to buy tickets.
More information about "Exploring Sustainable Seafood: The ART of Pairing" Gala Dinner and Auction can be found on the Ocean Explorium website, oceanexplorium.org, or by calling 508.994.5400.
The Ocean Explorium is located at 174 Union Street in downtown New Bedford and is handicap accessible via the rear entrance. Fall hours are Thursday – Sunday, 10:00 am – 4:00 pm. Admission is $8.50-adults, $7.00-seniors and students with I.D., $6.50-children between 3 and 17 years of age. Children under 3 and members are free. Call 508.994.5400 or visit the website, oceanexplorium.org, for program schedules, directions or other information.