Table Talk: Bass Dinner
Conversation and Food with Writer Paul Greenberg and Chefs Corina Weibel and David Thorne of Canele.
Wednesday December 19th, 7:30 pm, 2806 Clearwater Street, LA, CA 90039
This event is limited to 20 people, reservations are required along
with a donation of $50. To reserve a spot you must send a check for $50
made out to Clockshop. Send check to 2806 Clearwater Street, LA, CA 90039.
Over a fish dinner, Paul will answer the question, "Which Bass is Best?" He
will cover issues surrounding the name "bass" -- how it is used by
seafood marketers to cover over the way fishmongers substitute one
declining wild species for another and then finally swap in farmed
fish. He will also talk about issues surrounding aquaculture; how does
one judge a good product? what are the real costs of aquaculture? why
are their no organic standards for farmed fish in America?
Paul Greenberg is a writer living in New York City with extensive
experience reporting on seafood and ocean issues. His opinion pieces,
essays and articles on wild fisheries and aquaculture have been
published in The New York Times Opinion Page, The New York Times
Magazine, GQ, The Boston Globe Sunday Ideas Section, and The New
England Fisherman. His 2005 New York Times Magazine article on Chilean
Sea Bass received the International Association of Culinary
Professionals' "Bert Greene Award" for excellence in food writing. The
Penguin Press is due to publish Paul's book on eating sustainably from
the sea.
A guest and commentator on public radio programs including All Things Considered and The Leonard Lopate Show,
Paul's commitment to educating the public about fisheries conservation
has taken him all over the world, including the Falkland and Shetland
Islands, Siberia's Lake Baikal, Patagonia, Scandinavia, and the
countries of the former Yugoslavia.
Corina Weibel is the chef at the new and well-reviewed Canelé Restaurant in Atwater Village. http://www.canele-la.com/
For information or questions please see http://www.clockshop.org
or call 323-666-2599.
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