Seafood Dining Series
The global seafood industry is highly complex and we sit amongst one of the most productive marine ecosystems on the planet. Join GMRI Sustainable Seafood Project Manager James Benson and Research Associate Zach Whitener at GMRI Culinary Partner Frontier to discuss seafood sustainability, covering some regional case studies that lend evidence to a changing environment, fluctuating species abundances, and the impacts on communities that depend on them. Lecture is free, begins at 7:00 pm, and includes the opportunity to try an amouse-bouche made from responsibly harvested seafood from the Gulf of Maine. Please register in advance using the form below.
For those who can come early, stay late, or just want to sit for a nice dinner, Frontier will be serving a special menu from 5:00 to 9:00 pm, featuring Gulf of Maine redfish and a Turkish themed entree. To make dinner reservations, please call Frontier at (207) 725-5222.