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Thursday, June 9
6:45pm
Smithsonian’s National Museum of Natural History
Washington, DC

The Smithsonian’s National Museum of Natural History celebrates World Oceans Day with leading ocean experts and DC and Gulf Region chefs, to explore ocean health and preservation, sustainable seafood, and the Gulf region one year after the oil spill. Join the Smithsonian at a special Wine & Dine Reception featuring fare from DC and Gulf Region chefs preparing sustainable seafood dishes and wines from members of the Rhone Rangers. Don’t miss this opportunity to meet DC Top Chefs Mike Isabella and Carla Hall.

The evening begins with National Oceanic and Atmospheric Administration (NOAA) Under Secretary of Commerce Jane Lubchenco introducing and moderating a panel discussion focusing on the Gulf region a year after the oil spill. Environmental activist and actor Ted Danson, a founding board member of Oceana, Mike Voisin of Motivatit Seafood, Inc. and chairman of the Gulf Seafood Marketing Coalition, Patrick Riley of Western Seafood Company, ocean scientists, educators, and health professionals will discuss the state of the fisheries and marine ecosystem in the Gulf, the impact of the spill on seafood, and the long-term questions that remain.

At the Wine & Dine seafood reception, sample a wide variety of sustainable seafood dishes created by chefs of Washington and the Gulf states while learning more from the chefs about choosing and preparing sustainable seafood. In addition, assorted charcuterie, desserts, artisanal cheeses, and wines from 25 wineries provided by members of the Rhone Rangers from California to Virginia will also be served.

PARTICIPATING CHEFS: Kyle Bailey, Birch & Barley and ChurchKey; Vishwesh K. Bhatt, SNACKBAR; Jeff Black and M.J. Gimbar, Pearl Dive Oyster Palace, Black Restaurant Group; Richard Brandenburg, Café Atlantico; Jeff Buben, Bistro Bis and Vidalia; Christopher Clime, PassionFish; Michael Costa, Zaytinya; Xavier Deshayes, Ronald Reagan Building and International Trade Center; Scott Drewno, The Source by Wolfgang Puck; Randy Evans, Haven, a seasonal kitchen; Carla Hall, Alchemy by Carla Hall; Richard Hetzler, Mitsitam Native Foods Café; Mike Isabella, Graffiato; Ris Lacoste, RIS; Jamie Leeds, Hank’s Oyster Bar; Chris Lusk, Café Adelaide, New Orleans; Janis McLean, 15 ria; Tim Miller, Fresh Start Catering, DC Central Kitchen; Tracy O’Grady, Willow Restaurant; Shannon Overmiller, The Majestic; Matthew Ridgway, PorcSalt; Barton Seaver, Hook, fellow at National Geographic Society; Susan Soorenko, Moorenko’s; Rob Stinson, Gulf Coast Restaurants, LLC; Allen Susser, Chef consultant; Sam Talbot, Imperial No. Nine; Wesley True, True; Rob Weland, Poste Moderne Brasserie.

PARTICIPATING WINERIES: AmByth Estate, Andrew Murray Vineyards, Beckmen Vineyards, Bonny Doon Vineyard, Cline Cellars, Crystal Basin, Delaplane Cellars, Epiphany, Fess Parker Winery & Vineyards, Hagafen Cellars, Holly’s Hill Vineyards, J. Lohr Vineyards & Wines, Justin Winery, Katin, Kenneth Volk Vineyards, Michael-David Vineyards, Ortman Family Vineyards, LLC, Rocca Family Vineyards, Stolpman Vineyards, Tarara Winery, Thacher Winery, Treana Winery, Veritas Vineyard & Winery, Vines on the Marycrest, and Zaca Mesa Winery, all members of the Rhone Rangers, a nonprofit organization promoting American Rhone wines.

Oysters from Acme Oyster House, Hog Island Oyster Company, Old Ebbitt Oyster Grill, Rappahannock River Oysters, l, and Virginia Marine Products Board; charcuterie from PorcSalt; desserts from Kate Jansen, Willow Restaurant; Susan Soorenko, Moorenko’s; Mallory Staley, 1789 Restaurant; cheeses from the Pennsylvania Farmstead and Artisan Cheese Alliance.

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