When Madison Park Conservatory closed earlier this year, the path of its two main raconteurs was unclear. While Cormac Mahoney has since popped up at the revived Canterbury Ale House in Capitol Hill, Bryan Jarr has laid low. Until now. Fresh off a trip to Spain and Portugal to learn about seafood on the Iberian Peninsula and eating at places the food cognoscenti only dream about, Jarr has announced his involvement with the Pike Place Market's Atrium Kitchen and the Pike Place Fish Market (and the Jamie Oliver Food Foundation) for the Seasons of Seafood Dinner Series.
I first learnt of the Seasons of Seafood Dinner from Facebook and an announcement of the event. I caught up with Jarr last week to learn more about this dinner and how the idea was developed. It started as a collaboration between Pike Place Market's Atrium Kitchen and the Pike Place Fish Market’s Fish Guys to highlight local seafood. To take a local chef and let them have control and carte blanche with a particular seafood of the season. For the first in the series on June 24th, the focus will be on Copper River Salmon and Chef Shane Ryan of Matt's in the Market will be at the helm of the dinner. Each of the dinners in the series will have an amuse bouche and three courses with wine pairings (this installment of the series will be paired with wines by Mahonia Vineyards). Here is the menu for the dinner and how to buy tickets. Additionally, everyone that attends this dinner will also receive the Fish Guys’ cookbook, In the Kitchen with the Pike Place Fish Guys.
But the Seasons of Seafood is more than just the dinner. It’s an opportunity to engage the community. This goal is achieved through Jarr's partnership with Stephanie Owens. She is an ambassador for the Jamie Oliver Food Foundation and in this role, Owens wants to get kids excited about healthy food and cooking. On the days of the Seafood Dinner series, the kids will learn how to make a seafood dish in the kitchen. They'll also spend time with a fisheries expert to learn about where their fish comes from. Next, the kids will finish up their day with the Pike Place Fish Guys and maybe partake in some junior fish throwing. The Seasons of Seafood supports these endeavors to get kids excited for cooking with the proceeds from the dinner series.
The goal for the Seafood dinner series is to have another dinner in July with a focus on Washington Salmon by chef Andre Neeley of Cafe Presse. Later in the summer will be an albacore tuna dinner led by Taichi Kitamura of Sushi Kappo Tamura in Eastlake. This fall, the dinner series will conclude with Zoi Antonitsis of Westward featuring local spot prawns. Stay in the know of the Seasons of Seafood dinner series by liking their Facebook page.