THE EVENT

Join We The Eaters for a seafood extravaganza celebrating the versatility and flavors of the sea with an informative dinner hosted by Cedar Restaurant in Washington D.C.

The evening begins with a cash-bar cocktail hour featuring a sparkling varietal from Vino50, passed seafood-inspired hors d’oeuvres, and mingling with purveyors and other guests. Each of three courses begins with a brief talk from ProFish Ltd. about sustainability and sourcing, followed by a presentation of the course by Cedar’s Executive Chef, Aaron McCloud. Chef McCloud will also answer questions and provide cooking tips for a variety of seafood that guests can try at home.

Attendees will receive a gift bag with supplemental educational material, discount coupons, promotional “schwag,” as well as a recipe for a seafood dish and accompanying spice rub.

TICKETS

Tickets are $85, plus gratuity (charged on-site), and may be purchased through Eventbrite. There is a $75 early bird special for a limited number of tickets — so get yours soon!

To maintain an intimate event where guests have maximum interaction with Chef McCloud and the other presenters, seating is limited. For adults over the age of 21, a wine pairing will be available onsite for an additional fee. Each wine has been carefully selected to complement the individual courses of the meal.

A portion of proceeds for the event will be donated to No Kid Hungry.

EVENT HOST & PARTNERS

Located in the heart of Penn Quarter, Cedar was recently named one of the top 10 Roof-to-Table Restaurants in America by Fodor’s Travel. Executive Chef Aaron McCloud will present each course, talking about where the fish was sourced from and how it was prepared.

ProFish Ltd.—a premiere seafood company in the Washington Metro area—will be on hand to educate diners about the importance of sustainable, safe seafood. They’ll also coach attendees about where to find, and how to pick, fresh fish. The optional wine pairing is provided by Vino50, sponsors of “The Grape American Road Trip,” a summer-long series of events showcasing wines and winemakers from unexpected places, from New York to Missouri, and Arizona to Michigan.

 

Oh, fish — how you do perplex us.

Once you get the important questions answered — What’s fresh? What’s sustainably caught? — the next logical question is — How do I cook it? That query leaves some home cooks baffled.

There are so many options: You can bake, saute, pan fry or broil, bake in parchment paper (a.k.a. “en papillote”), roast, grill, microwave (please — never do this), steam, poach … or even deep fry. Hence the real problem: With an even wider variety of fish, matching your fish with the appropriate cooking method can also be mind boggling. Tender, delicate fish — like cod, haddock or tilapia — are best broiled, fried or sauteed. Halibut and tuna (firmer fish) can stand up to braising and roasting, or you can use them in stew or stir fry. Then there’s medium-firm, pink and dark oil-rich options.

Ready to put away the potholders and order take-out yet?

Here’s the thing — fish really isn’t that hard. You just have to be ready to experiment a little. So that’s exactly what we’re doing this week by employing some pretty unique cooking methods in the kitchen.

The way we look at it, if we can cook great fish in a rice cooker — or a dishwasher — you shouldn’t be afraid to throw some in a pan!

Fire Up The Rice Cooker For Moist, Flaky Fish by April It’s hard to get fish just right. When you’re cooking it, a mere minute can mean the difference between undercooked and fish-bone dry. So drag out your rice cooker! This fool-proof method is perfectly designed for the fish-challenged.

Perfectly Poached, Sparkling Clean … Dishwasher Fish by Amy I’m not a fan of doing dishes, but I love making dinner. So what’s a girl to do? Perhaps the answer is both … at the same time. So leave that rice cooker on the shelf and opt for dinner that’s done with the push of a button. Literally.

Fish may be one of the more confusing foods out there. Simple to cook, yet complicated to choose! So many guidelines and studies about what to eat, what to avoid, where is it sourced, is it sustainable, how much mercury, how many omega-3’s? What does it all mean? After her head stops spinning, Sarah attempts to sort out all of our questions. Continue reading