Louisville is not the place one normally thinks of when one thinks of sustainable seafood. Yes, we have the Ohio River right on our doorstep but for most, seafood is markedly different from channel catfish or largemouth bass. On Wednesday, June 25th at 7pm, the English Grill at the Brown Hotel, 355 West Broadway, will introduce Louisvillians to the concept of sustainable tuna.
Partnering with the Honolulu Fish Company, the English Grill’s executive chef Josh Bettis has put together a five course dinner from the company that specializes in delivering eco friendly fish around the world. Chef Bettis consulted with HFC’s owner, founder and marine biologist Wayne Samiere to present an exciting seafood experience.
The menu will feature Ahi, considered Hawaii’s premium tuna. To up the ante on freshness, the fish will be caught only 48 hours before and then painstakingly hand picked by the sashimi experts at HFC. That way, you get the best of the ruby color and buttery flavor.
Included with the meal will be domestic and European wine pairings for each course, selected to complement the Ahi. Total cost $69 plus tax and gratuity.
Chef Bettis is no stranger to creative seafood. He’s prepared it at Montelucia Resort and Spa in Scottsdale, Arizona as well as Miami’s famed Fontainebleau Hotel.
This special dinner is an attempt to raise awareness about sustainable fishing and seafood practices. To that end, they support Honolulu Fish Company because all their products are caught on hooks instead of in nets which captures and kills other fish and marine mammals with little regard. Hook capture puts a lower human impact footprint on the ocean environment.
The meal will go as follows:
First course:
Sesame Ahi poke with sweet pea wasabi puree, papaya, cucumber and crispy lotus root
Second course:
Nori fumi furikake crusted Ahi with grilled summer melons, fried shishito peppers and capsicum coulis
Third course:
Pressed watermelon Ahi niçoise with Peruvian potato, haricot vert and whole grain mustard cream
Fourth course:
Ahi belly steak pastrami with rye spaetzle, summer vegetable giardiniera and smoked tomato aioli
Fifth course:
Passion fruit semifreddo with candied ginger, freeze-dried banana crust and warm rum chocolate ganache
Stake out your spot. Reservations can be made at 502-583-1234.
Photo by Tim Girton
