NEW YORK CITY | June 22 - 28, 2015
Sustainable Seafood Week NYC started in 2013 as an opportunity for locals to be part of a thriving, responsible, centuries-old seafood economy. Village Fishmonger, in partnership with Riverpark and Future of Fish, produced a diverse lineup of collaborative and educational programming.
This year the successful week-long sustainable seafood celebration returns to New York City with a great lineup! If you’re interested in being a 2015 sponsor or partner, please contact us.
Tuesday June 23 hosted by Blue Water Grill
Kick off the week with the Opening Gala hosted by Blue Water Grill. Don't miss this opportunity to meet fishermen from the New York City region and renowned chefs including Rick Moonen, Dave Pasternack, Sam Talbot as well as Blue Water Grill's Luis Jaramillo and Sam Hazen who cook with the catch. Dine on their delicious creations.
Join sustainable seafood advocate and best-selling author Paul Greenberg to explore the stories behind the fish served and how they arrived on the plate. Discover what the future holds for local fish species and the communities that rely on them.
All week long, top New York City restaurants feature a seafood dish prepared specially for Sustainable Seafood Week, rallying diners around the sustainable seafood cause in an appetizing way.
If you are a chef or restaurant owner interested in being part of Dine-Out, please click the enrollment button to learn more and join in:
Tuesday June 23
Led by Future of Fish and hosted by Riverpark, Industry Lab is an exclusive, invitation-only gathering that convenes leading seafood scientists, advocates, food service professionals, distributors and chefs to explore hot topics.
The New York City Industry Lab is tailored to the city with relevant presentations, panels and constructive activities.
Previous Sustainable Seafood Week industry gatherings in New York City included social entrepreneurs, forward-thinking companies, nonprofits, fisheries managers and representatives from small-scale fisheries.
Sunday June 21
Pre-party with Luke's Lobster Midtown East. Join us for some friendly competition on Father's Day! A four-course meal includes the best seafood from Maine and New York as well as Maine beer and New York wines.
We'll be chowing down and judging which sustainable seafood dishes from Maine and New York are the crowd favorites. Meet co-founders Luke Holden and Ben Conniff, and Village Fishmonger's Sean Dixon. All proceeds benefit a sustainable seafood charity.
OYSTER FARM TOUR & TASTING
Sunday June 21
Tour Widow’s Hole Oyster Farm, a family-run oyster farm in Long Island’s North Fork. For lunch we'll have freshly harvested oysters and savory pork sausage paired with wine.
LOCAL CATCH COOKING CLASS
Wednesday June 24
Attend a class with Chef Mirijana Ujkic, Sea To Table, and the Natural Gourmet Institute. The class will feature local catch from some of Sea to Table’s favorite local fishermen. Chef Mirijana and Sea To Table’s director of operations Camilla Abder talk about the species, seafood industry and sustainability concerns. Chef Mirijana demonstrates ways to make the most of what comes out of the water. Tastings provided.
WILLIAMSBURG SUSHI POP-UP
Wednesday June 24 and Thursday June 25
Mayanoki is a sushi pop-up restaurant that focuses on serving locally and sustainably sourced seafood. The restaurant stands behind prolonging the life of our oceans. Dinners are served in a traditional multi-course omakase format. Each dinner takes place in an intimate setting where you can watch how it's prepared and learn first-hand where it comes from.
Sustainable Seafood Week New York City Manager Wendy Weisman is a sustainability specialist who has expertise in the social and cultural aspects of sustainable seafood and marine biodiversity as well as the role of social entrepreneurs in helping responsible fishing communities thrive.
With partners at the Stockholm Resilience Center and seafood industry leaders, Wendy is cofounder of an interdisciplinary network seeking to learn from international successes and transform troubled fisheries.