Sustainable Seafood week

June 24–30

Sustainable Seafood Week is a Madison Area Chef’s Network initiative in partnership with Sitka Salmon Shares, Sea to Table, and many others to raise awareness on the importance of supporting sustainable fishing practices. From June 24–30 over 30 Madison restaurants will be featuring dishes on their menus that highlight sustainable seafood. There will also be several events throughout the week to celebrate our fine purveyors and their fishermen.

Signature Event #1

CEVICHE TIKI

June 30th, 4-6 PM

Graze

1 South Pinckney Street

Sample Ceviche from 6 Local Chefs with Tiki Cocktails from Graze

Participating Chefs: Tory Miller (Graze, L'Etoile, Sujeo, Estrellón), Dan Fox (Heritage Tavern), Francesco Mangano (Osteria Papavero), Scott Phillips (Brasserie V), Gorman Hayes (Lucille), Shanna Pacifico (Graduate Madison, Camp Trippalindee)

Ceviche [suh-vee-chey] - a South American dish of raw fish or seafood cured or marinated in lemon or lime juice, seasoned and garnished