Sustainable Waters

Saturday, September 11, 2021, 11:00 AM-1:00 PM

Location: Jettie Rae's Oyster House | 143 Charlotte Street, Asheville, NC 28801
$125 per person

 

Sustainable Waters

Saturday, September 11, 2021, 11:00 AM-1:00 PM

Jettie Rae's Oyster House | 143 Charlotte Street, Asheville, NC 28801

$125 per person

Event Style: Seated - Small Plates & Drinks

This event will feature each Chef preparing 2-3 small plates for your enjoyment, as well as an array of beverage samples.

Dive in with us for a tasting feast exploring sustainable seafood and fish from the mountains to the sea. Learn about the best choices you can make to ensure you are eating seafood and fish that are well managed and caught or farmed responsibly. Conversation led by Chef William Dissen - The Market Place Restaurant with Wes Eason - Sunburst Trout Farms, Bill Weiss - Island Creek Oysters and Captain Mark Marhefka - Abundant Seafood, will address the challenges and opportunities in the fish and seafood industry, and how we all, from the water to the plate, can work together for a more sustainable future.

This event has two seatings: 11:00 am-1:00 pm - TICKETS AVAILABLE (2:00-4:00 pm SOLD OUT)

Featured Chefs/Restaurants: Eric Scheffer and Will Cisa - Jettie Rae's Oyster House, Brian Canipelli - Cucina 24, Michel Baudouin - Bouchon & Rendezvous, Josiah McGaughey - Vivian

Event Sponsor: ECOLAB

Venue Sponsor: JETTIE RAE'S OYSTER HOUSE

Event Style: Seated - Small Plates & Drinks

This event will feature each Chef preparing 2-3 small plates for your enjoyment, as well as an array of beverage samples.

Dive in with us for a tasting feast exploring sustainable seafood and fish from the mountains to the sea. Learn about the best choices you can make to ensure you are eating seafood and fish that are well managed and caught or farmed responsibly. Conversation led by Chef William Dissen - The Market Place Restaurant with Wes Eason - Sunburst Trout Farms, Bill Weiss - Island Creek Oysters and Captain Mark Marhefka - Abundant Seafood, will address the challenges and opportunities in the fish and seafood industry, and how we all, from the water to the plate, can work together for a more sustainable future.

This event has two seatings: 11:00 am-1:00 pm - TICKETS AVAILABLE (2:00-4:00 pm SOLD OUT)

Featured Chefs/Restaurants: Eric Scheffer and Will Cisa - Jettie Rae's Oyster House, Brian Canipelli - Cucina 24, Michel Baudouin - Bouchon & Rendezvous, Josiah McGaughey - Vivian

Event Sponsor: ECOLAB

Venue Sponsor: JETTIE RAE'S OYSTER HOUSE

Michel Baudouin

Chef/Owner, Bouchon and Rendezvous

Brian Canipelli

Chef/Owner, Cucina24

Will Cisa

Executive Chef, Jettie Rae's Oyster House

Josiah McGaughey

Owner/Executive Chef, Vivian

Eric Scheffer

Chef/Owner, Jettie Rae's Oyster House & Vinnie's Neighborhood Italian

William Dissen

Chef & Owner; The Market Place, Haymaker & Billy D's Fried Chicken

Wes Eason

Sunburst Trout Farms

Captain Mark Marhefka

Abundant Seafood

Bill Weiss

Island Creek Oysters

Devil's Foot Beverage Company

Haw River Wine Man

Mountain Valley Spring Water