When: Mon., Oct. 19, 6:30 p.m. 2009
The evening will feature seafood dishes served in a traditional Italian approach by well-known chef Fred Neuville, while learning about fisheries, seafood sustainability, as well as tips on buying and serving fresh fish from the South Carolina Aquarium's Sustainable Seafood Coordinator Megan Westmeyer.
Set in a cozy yet sleek dining room, dinner will feature mussels with white wine, fennel, sundried tomatoes and garlic butter, paired with a Banfi Centine Bianco. The second course will feature a grilled mahi mahi served over sweet potato, ricotta gnocchi and finished with a tomato, spinach ragu, paired with a Quatro Mani Montepulciano d'Abruzzo. For dessert, chef Neuville will serve classic Tiramisu paired with a Batasiolo Moscato d'Asti.