Join Dr. Anna George, director of the Tennessee Aquarium Conservation Institute, for dinner and demonstrations featuring sumptuous seafood. Begin with regional smoked catfish egg rolls and dipping sauce atop julienned vegetables dressed with a rice wine vinaigrette. The delicate taste of Hoisin-glazed Arctic char with wasabi butter sauce is accompanied by local stir-fried Bok Choy and butternut risotto. Our feast is complete with Riesling-poached spiced pears with Sale Creek honey Chantilly cream. Along with chef demonstrations by 212 Market, learn about the Aquarium's new sustainable seafood program "Serve and Protect," that promotes making wise and delicious choices from among a diversity of great tasting U.S. caught fish and seafood.

Includes dinner, cooking demonstrations, and a glass of house wine, tax and gratuity.

Adults
Limited to 35
$35/Member; $45/Non-Member