Cooking Up a Storm!

Back by popular demand, sustainable seafood advocate Alton Brown joins us for a third time at Cooking for Solutions. Our new Coastal Living Pavilion venue will allow Alton fans to spend a full hour with the Good Eats guru, as he takes on saving the oceans one bite at a time. Sustainable Seafood 101 with Alton is sure to be as entertaining as it is informative.

P. Allen Smith is best known for his Garden Home show. His Farm to Table presentation in the Pavilion will focus on the heritage poultry that Allen raises sustainably on his own farm, and the seasonal garden produce he grows (and hopes you might grow, too). His good friend and fellow Southerner, chef Regina Charboneau, will also be doing a cooking demonstration with all of these sustainable goodies.

Nathan Lyon brings his high-rated PBS show “Growing a Greener World” to the Pavilion on Sunday. Nathan is best known for creating simple yet innovative cuisine, using fresh, local ingredients. Nathan will share some of the secrets from his new Discovery show, “A Lyon in the Kitchen.” Find out how you can get the best out of fresh.

Daily admission to the Aquarium is included with your Pavilion ticket, including full access to the weekend’s Sustainable Foods Celebration. Out on the Great Tide Pool deck you can enjoy cooking demos and talks by celebrity chefs Sam Choy, Mark Dommen and Lee Richardson; try tastes of wild Alaska salmon, fresh fruits and veggies at the Whole Foods Marketplace, with Kids Zone. Inside the Aquarium, sustainable vendors and growers will share their stories as you browse their booths.

Go to www.cookingforsolutions.org for the full schedule of events and to buy your online tickets today! Remember, Aquarium Members receive a discount, and some Cooking for Solutions events are exclusive to members only!

 

Comments

[WFG Canada]

Good article but really We need more growers to satisfy the growing demand for high quality food grown responsibly.

[Mary jones]

Recently I came to know about a new personality of this field only named weig..His work is similar to nathan..and no doubt a great man...

[SDC]

Among all the above, Nathen is the best and i hope others will also like him more in comparison!
nice post. Thanks for sharing!

[Barramundi fishing]

The final result will hopefully provide clues about what’s affecting sea otters, as well as important data on a host of other issues, from pollution to climate change.

[metabolic cooking review]

After Hurricane Katrina devastated New Orleans, thousands of people lost their keepsakes and family treasures forever. As residents started to rebuild their lives, The Times-Picayune of New Orleans became a post-hurricane swapping place for old recipes that were washed away in the storm. The newspaper has compiled 250 of these delicious, authentic recipes along with the stories about how they came to be and who created them. Cooking Up a Storm includes the very best of classic and contemporary New Orleans cuisine, from seafood and meat to desserts and cocktails. But it also tells the story, recipe by recipe, of one of the great food cities in the world, and the determination of its citizens to preserve and safeguard their culinary legacy.

[SPW]

P. Allen Smith is doing a fine job.Keep up the great work.

[AKP]

Nathans "simple yet innovative cuisine" is the best of it! :)

[Steve Frost]

Great post! Sustainability and clean food need to be key qualifiers in our food selection. Those actually are two big reasons for the profitability of freshwater shrimp farming. We need more growers to satisfy the growing demand for high quality food grown responsibly.

[Vinogradov8]

Great article! This helped me quite a bit actually.

-Vinny (http://www.pensacolafishing.com)

[Essp Web]

I have no words for this great post. Thanks for sharing.