Chef Terence Feury of Fork (306 Market St.), has announced the restaurant’s new policy of serving only sustainable seafood. Fork is now sourcing the most responsible fish and shellfish, and serving only those that are caught and shipped with respect for the environment. To celebrate, Chef Feury will host a Sustainable Seafood Dinner on Wednesday September 29th, featureing The New York Times’ Paul Greenberg, author of Four Fish: The Future of the Last Wild Food. Chef Feury and Top Chef contestant Jennifer Carroll will collaborate to prepare and serve a four-course tasting menu for $75 per person. Proceeds from the dinner will benefit Monterey Bay Aquarium Seafood Watch, and The Wetlands Institute. There is nothing fishy about saving the Earth, props to Fork!
Fork, 306 Market St. (215) 625-9425
So dumb… people are going to laugh so hard at us in 20 years for thinking adding the word “sustainable” to things makes them worth more.
They’ll cry for us for thinking that we could prevent global warming with cloth bags and big toxic batteries in cars.