Sustainable Seafood Series 2: Striped Bass & Clams
Tuesday, July 30, 2013 at 7:00 PM (EDT)
San Francisco, California
London, United Kingdom
Join us on Tuesday, July 30 for the second installment of this summer’s Sustainable Seafood Series at Rialto featuring STRIPED BASS & CLAMS. Chef de Cuisine Brian Rae creates an unforgettable menu inspired by these two ingredients, combined with carefully curated wine pairings by Rialto Beverage Director Young Won. Call 617-661-5050 to reserve your space. See below for a look at the evening's menu!
FIRST: Striper Crudo… sun gold tomatoes, cucumbers, mint
SECOND: Trofie Pasta… olive oil poached bass, littlenecks, basil pesto, potatoes, green beans
THIRD: Grilled Striped Bass… razor clams, zucchini gratin, garlic scape, charred lemon, spicy olive oil
DESSERT: Lemon Ice Cream… poached peaches, almond crumble
When & Where
Jody Adams is a James Beard award-winning chef with a national reputation for her imaginative use of New England ingredients in regional Italian cuisine. Rialto, her four-star restaurant in Cambridge, was named “One of the top 20 new restaurants in the country” by Esquire magazine, earning many additional accolades over the years. Adams has been featured in The New York Times, The Boston Globe, Bon Appetit, Food & Wine, among many others. In 2010 she was a contestant on the second season of Top Chef Masters, BRAVO TV's popular culinary competition. In 2011 she opened her second restaurant venture, TRADE, located in Boston’s historic Waterfront District. She lives with her husband Ken whom she also writes a culinary blog with called The Garum Factory.
She has a strong commitment to hunger relief and is known for her loyal support of The Greater Boston Food Bank and Share Our Strength. She serves as board member to Partners In Health, MASS Architecture, Island Creek Oysters Foundation and is a member of the Nutrition Round Table at the Harvard School of Public Health.