This year during Restaurant Week, Nantucket Culinary opens it’s doors and welcomes you into the demonstration kitchen for an interactive experience with Chef Greg and host of Camille's Demi-hour, Camille Broderick.
In this live-cooking demonstration and dinner, Chef Greg will focus on SIMPLY FISH, a new cookbook by CIA graduate, Matthew Dolan (and Greg's college roommate). Menu will include a four-course meal paired with fine wines and is part of the Sustainable Nantucket "Local Catch" campaign.
“Simply Fish Sustainable Dinner”
Set upon arrival on the table.
Smoked Bluefish pâté
Smoked Haddock tartine
Rockefeller inspired baked local oysters
Grilled Scallops with avocado, arugula, and roasted shallots
Almond milk poached Acadian Redfish with oven fried potatoes and herb salad
Rhubarb and strawberry crisp with Juice-bar vanilla ice cream.
Limited to 24 people.
5 people are attending Focus on Sustainable Seafood – Restaurant Week Celebration