2015 EVENTS
Check back soon for more on 2015's events!

 

We're working hard to line up a great SSW 2015 - soon we hope to announce more details on:

 

2014 EVENTS
  • "Sustainable Seafood: Dine-Out" Presented With OpenTable
    All week long, participating NYC restaurants will feature a seafood dish prepared exclusively for SSW NYC, rallying diners around the sustainable seafood cause.
     
    For many of these restaurants, serving ‘sustainably’ is already a part of their business philosophy, while for others -- it may be their first experience with sustainable seafood products. We want to celebrate both continued efforts as well as first steps by NYC restaurants towards sourcing responsibly-harvested seafood.
     
    Participating restaurants include: 1 Knickerbocker, Clement, Colicchio & Sons, Craft, Craft Bar, Crave Fishbar, Dylan Prime, Ed's Chowder House, Grand Central Oyster Bar, Grandisca, Humphrey, Hunter's, The John Dory Oyster Bar, Lighthouse, Louro, LT Bar and Grill, Print Restaurant, Riverpark, SUSHISAMBA Gramercy, SUSHISAMBA West Village, The Mermaid Inn (both locations), The Mermaid Oyster Bar, WONG.
    When: Tuesday, May 6th to Sunday, May 11th​ Where: All 2014 Participating Restaurants

  • Sustainable Seafood Shindig
    Hosted by Tom Colicchio & Sisha Ortúzar with the Crafted Hospitality Team
     
    Join us to celebrate the efforts of responsible fishermen and seafood farmers through a unique series of intimate tastings with an all-star lineup of chefs:
     
    April Bloomfield, Marco Canora, David Chang, Kerry Heffernan, Anita Lo, Rick Moonen, Dave Pasternack & Bill Telepan
     
    Guest Speaker, Author Paul Greenberg
     
    To kick-off this year's Sustainable Seafood Week NYC, produced by Village Fishmonger NYC , Chefs Tom Colicchio and Sisha Ortúzar are hosting the first annual Sustainable Seafood Shindig, a fun and fast-paced tasting format showcasing a series of intimate dining experience throughout a fun cocktail reception. The event will feature sustainable seafood dishes, signature cocktails and conversation with chefs, producers and industry experts.
     
    Tasting Guests will be given reservations to 2 of the 4 chefs' tasting counters, each counter featuring two chefs, a fisherman or seafood farmer, and paired beverage. Tasting Guests will also enjoy cocktails, canapés and clams and oysters on the half shell.  
     
    Cocktail Party Guests will enjoy enjoy cocktails, canapés and clams and oysters on the half shell.  (Please note: Party Guests will not be given reservations to the chefs' tasting counters.)  
     
    All net proceeds to be donated to NY/NJ Baykeeper!

  • Union Square Greenmarket Fish Filleting Demo
    Hiroko Shimbo, author of The Sushi Experience and Hiroko’s American Kitchen, will demonstrate how Japanese culinary techniques can be applied to the seafood available in our region.
     
    She’ll be joined by Stephanie Villani of Blue Moon Fish Co, from Mattituck, NY. For over 25 years, Stephanie and her husband Alex have supplied Greenmarkets in Brooklyn and Manhattan with the local seafood caught from their boat, the Blue Moon, off Eastern Long Island.
    When: Wednesday, May 7th, 11:00am-2:00pm Where: Union Square Green Market, NYC

  • Sustainable Seafood Supper Club With Luke's Lobster
    For two nights only, Luke’s Lobster transforms into an intimate, after-hours supper club featuring exclusive off-the-menu dishes. Enjoy a six-course chef's tasting menu that can only be described as quintessential New England with a New York twist: pickled kelp crostini, a local oyster selection, house cured mackerel pastrami, lobster pot pie topped with a cheddar bacon biscuit, and much more, paired with bottomless glasses of Finger Lakes wine and beer from Portland, Maine’s Allagash Brewery.
     
    Luke’s founder and former lobsterman Luke Holden will join several leading sustainable seafood producers for casual dinner conversation with diners, bringing some color to the story behind their plate. Net proceeds will be donated to the Maine Lobster Marketing Collaborative , a non-profit that advocates on behalf of Maine’s lobstermen and their industry-leading sustainability initiatives.
    When: Wednesday, May 7th, 8:00pm-10:00pm and Thursday, May 8th, 8:00pm-10:00pm Where: Luke's Lobster, 26 South William Street, New York, NY 10004

  • Straight from the Sea - An Interactive Supper Club
    For two nights only, join sustainable events company Inward Point and star chefs from Kitchensurfing for two incredible seafood feasts. These 5-course dinners with wine will take place in Greenwich Village at the exclusive Magnises townhouse. Both nights will highlight the best in sustainability and deliciousness.
     
    MAY 6 (Tuesday) @ 8pm
    From her deep Greek family roots to her time as a star fishmonger at Eataly, Chef Linda Sarris' passion is mouthwatering seafood. She'll woo you with Hake-Chorizo Fisherman’s Stew, Fresh-Shucked Blue Point Oysters with Radish and Mignonette, and Vermillion Snapper with Spring Pea and Pancetta. She’s even invited featured guest Chris Quartuccio, found of the Blue Island Oyster Company, to speak about the world of seafood. She’ll even show you how to select and cook the freshest fish in your own home. 
     
    MAY 7 (Wednesday) @ 8pm
    Raised in Montenegro by a family of chefs, farmers, cheesemakers and butchers, Chef Mirijana Ujkic was taught the culinary arts by 3 generations of Mediterranean restaurateurs. She’ll win you over with dishes like Monkfish Wellington, Skate Cheeks with Lamb Pancetta, and Golden Tilefish Ceviche. The night’s head fishmongers hail from the shores of Long Island and will join the dinner to tell their story and providence of our seafood.
     
    When: Tuesday, May 6th 8:00pm-10:30pm and Wednesday, May 7th, 8:00pm-10:30pm Where: Magnises Townhouse, 22 Greenwich Avenue, New York, NY 10011

  • Mexican Kitchen: Ceviches and Tostadas
    In conjunction with Sustainable Seafood Week NYC, Haven's Kitchen, is producing a pair of cooking lessons dedicated to the preparation and enjoyment of delicious, sustainable, seafood.
     
    Ceviche, the light and refreshing dish consisting of marinated raw fish, has a rich culinary tradition. A popular dish in Central and South America, ceviche was originally consumed by the Incas and later Spanish conquistadors who introduced lime juice to the recipe. We will make tostadas to accompany this dish. All Haven’s Kitchen classes include beverages.
    When: Wednesday, May 7th, 7:00pm-9:00pm Where: Haven's Kitchen, 109 West 17th Street, New York, NY 10011

  • Save The Oceans Dinner @ Louro
    Louro and Chef David Santos will be holding one of their well-known supper club dinners (usually on Mondays) especially in celebration of Sustainable Seafood Week NYC on Wednesday, May 7th.   The menu for this special 7-course sustainable seafood tasting menu is as follows:
     
    Amuse geoduck
    Gulf Shrimp Crudo - old bay yuzu, puffed grains, sunflower oil
    Peekytoe Crab Hash - poached egg, herb hollandaise
    Lobster Ravioli - black garlic, whey broth
    Ayu Tempura - ginger scallion sauce, steamed bok choy
    True North Salmon - beets and leeks
    Dessert - coconut yuzu cheesecake & green tea ice cream
    When: Wednesday, May 7th, 7:00pm-9:00pm Where: Louro, 142 West 10th Street, New York, NY 10014

  • Essential Skills: Fish Butchering
    In conjunction with Sustainable Seafood Week NYC, Haven's Kitchen, is producing a pair of cooking lessons dedicated to the preparation and enjoyment of delicious, sustainable, seafood.
     
    In this class, a Haven's Kitchen instructor will demystify fish butchering and teach students fish fundamentals from selecting a fresh fish to breaking one down. In line with Haven's Kitchen's mission, the class will prepare simple recipes and figure out ways to use the entire fish—head to tail.
    When: Thursday, May 8th, 7:00pm-9:00pm Where: Haven's Kitchen, 109 West 17th Street, New York, NY 10011

  • Industry Day

    Leveraging the public conversation catalysed at the first annual Sustainable Seafood Week,  Future of Fish will be leading the dialogue at an exclusive ​day long industry session bringing together leading national sustainable seafood advocates, food service consultants, distributors and chefs, together with keystone hospitality buyers from NYC to explore major topics in sustainable seafood.

     

    Guests will enjoy refreshments and a lunch tasting from our hosts at Riverpark.  The daylong session will be followed by a cocktail hour.

    When: Friday, May 9th, 8:00am-5:00pm Where: Riverpark, ​450 East 29th Street, New York, NY 10016 How: By invite only or for consideration, email: info@sustainableseafoodweeknyc.com

  • Ship To Shore: a Sea-to-Table Tasting Cruise
    Discover the world between the city and the sea while sailing along New York City's shoreline. Learn about the secret lives of the fish, birds, plants of New York’s waterways with experts Tim Dillingham, Sean Dixon, Peter Malinowski, Don Riepe and Susan Elbin. Sample oysters, clams, scallops, nuts, berries, beer and wine sourced from within 150 miles of New York City, and inspired by what Manhattan’s earliest residents might have been eating in 1609, when Henry Hudson sailed into town.
     
    Hosted by The American Littoral Society and Field Guide; Seafood Provided by Village Fishmonger NYC and Fishers Island Oyster Farm; Snacks Provided by Good Eggs; Libations courtesy of SingleCut Beersmiths
    When: Saturday, May 10th, 2:00pm-5:00pm Where: Aboard the Cabana, departs from East 23rd Street Skyport Marina, NYC

  • Shuckin’ Awesome: A Sustainable Oyster Throwdown
    The week’s closing party, Shuckin’ Awesome: A Sustainable Oyster Throwdown will be hosted by SUSHISAMBA West Village. The event, held on the rooftop, will feature raw oyster creations from four acclaimed New York City chefs, an open bar, passed aperitivos and live DJ beats through the evening. Guests along with four special guest judges, including Journalist Bao Ong (New York Times, Travel + Leisure) and TV Personality/Reporter Michelle Park, will have the chance to vote for their favorite.
     
    The official Sustainable Seafood Week 'wrap' party and the perfect way to end the weekend!
    When: Sunday, May 11th, 6:00pm-8:30pm Where: Rooftop of SUSHISAMBA West Village, 87 Seventh Avenue South, New York, NY 10014