On Monday night, the Turner’s team partnered with Latitude 43 in Gloucester to host a sustainable seafood dinner with a menu featuring two locally caught underutilized species.  The event was a great success, selling out days ahead of time.  Head Chef Yale Woodson of Turner’s Salem joined Head Chef Jake DiSilva on the line at Latitude to help prepare the items on a three course prix fix menu.

Aside from exposing the public to some of the lesser known varieties of the northwest Atlantic, the proceeds from this event were donated to Maritime Gloucester, a maritime museum and educational center located on Gloucester’s working waterfront.  Maritime Gloucester plans to use the funds to help develop a new fisheries exhibit.  Still under development, the exhibit will feature an interactive display and current narratives on the state of our local fisheries.

The menu for the evening featured a first course of Monfish Osso Bucco with a creamed leek risotto, smoked fish, demi-glace and fried bone marrow:

The second course for the evening featured Parmesan & Panko Crusted Skate wing served with fried capers, brown butter roasted cauliflower and sauteed rainbow chard:

And for dessert, guests enjoyed fried cheesecake with candied orange (sorry, no photo of this!)

Pictured below is the busy line at Latitude, with Chef Yale Woodson on the right:

Latitude Chef Jake DiSilva on the left below:

A full house at Latitude 43:

Director Tom Balf of Maritime Gloucester thanks everyone for attending and explains how the proceeds from the event will be used to fund a new fisheries exhibit at the museum: