Off the Menu OC

Covering the dining scene in and around the OC

Bluewater Grill Hosts Sustainable Seafood Dinner on Tuesday, September 11

I love fresh seafood, which is why I love Bluewater Grill. In fact, after several memorable meals at the restaurant’s Newport Beach location (which you can read about in my Off the Menu column), I’ve become a Bluewater evangelist. They’re dedicated to providing an exceptional customer experience, which includes the best seafood they can procure.

They’re also concerned with seafood sustainability, and have spent years educating chefs, food bloggers, seafood buyers and other restaurateurs on the topic.

Now, Bluewater Grill is taking its message of marine stewardship to the most important audience of all: seafood lovers.

For the first time, Bluewater Grill locations in Newport Beach, Redondo Beach, Tustin and Phoenix are hosting a series of public sustainable seafood tasting and wine-pairing dinners that combine tastings of the freshest seasonal fish varieties along with commentary and seafood cooking/preparation tips from the restaurant’s resident seafood experts.

The “Sustainable Seafood Feast: How to Enjoy Seafood and Know your Menu Choices are Sustainable” on Tuesday, September 11, features a sampling of seafood and shellfish that has been sustainably caught or farmed according to standards established by the Monterey Bay Aquarium Seafood Watch® program, the Aquarium of the Pacific in Long Beach Seafood for the Future program, or the Marine Stewardship Council.

The special menu (see below) allows guests to select three courses, including a raw shellfish or hot seafood starter, a choice of signature chowder or lobster bisque, and an entrée, plus all-you-can eat sourdough bread and butter. Valued at $60, the special $34.95 menu includes a chosen tasting of Acrobat wines from Oregon, voted the best wine to pair with seafood and oysters.

After September 11, customers can order the special meal all month long and add the featured Acrobat wines at regular prices.

Bluewater Grill will make a donation on behalf of each attendee on 9/11 to the Wounded Warrior Project in honor of the tragedy of 9/11.

“Since seafood sustainability has become a big part of who we are, it makes sense to offer our customers their own opportunity to discover how easy it is to make responsible seafood choices – at home, in the supermarket, or at a favorite restaurant,” said Jimmy Ulcickas, Bluewater Grill co-founder.

“In addition to tasting the freshest sustainably caught or harvested fish, participants can learn tips on cooking and serving fish, menu-planning and wine-pairing. The result is a seafood celebration that is fun, flavorful and fascinating at the same time.”

Ulcickas recently shared his marine stewardship secrets at the International Boston Seafood Show and was featured on the cover of the July 2012 issue of SeaFood Business, the nation’s leading trade publication for seafood restaurants and other buyers.

More than 90 percent of Bluewater Grill’s seafood offerings are sustainably caught or farmed – among the highest of any seafood restaurant in California. The restaurant’s goal is to have 100 percent of its menu certified by the Aquarium of the Pacific Seafood for the Future program; be designated a “Best Or Good Alternative Choice” by the Monterey Bay Aquarium’s Seafood Watch program; or adhere to strict Marine Stewardship Council best-practice standards for sustainable harvesting.

Bluewater Grill locations include 630 Lido Park Drive in Newport Beach, in Cannery Village; 2409 Park Avenue in Tustin, at the District at Tustin Legacy retail; 665 North Harbor Drive in Redondo Beach, at King Harbor; and 1701 E. Camelback Road in Phoenix, in the Camelback neighborhood of central Phoenix.

For more information, go to bluewatergrill.com, or follow Bluewater Grill on Facebook. at

 Sustainable Seafood Feast Menu

“How to Enjoy Seafood and Know your Menu Choices are Sustainable”

 (All menu items are regularly featured on the Bluewater Grill Menu)

 First Course (Choose One)

Raw Shellfish Sampler

Three Oysters – Sunset Beach (WA), Bristol Bay, (BC), Sol Azul (Baja)

Cherrystone Clam, Rhode Island

Ponzu Sashimi Sea Scallop

Featuring Sustainably Farmed Aquaculture Products

OR

Arugula Crab and Avocado Salad

Featuring MSC Certified and Seafood Watch Best Choice Red Rock Crab

OR

Hot Seafood Platter

Maryland Style Crabcake

Panko Diver Bay Scallop with Meyer Lemon Aioli

Ginger Lime Prawn

Featuring Seafood Watch Best Choices

Second Course (Choose One)

Our Famous New England or Manhattan Clam Chowder

Maine Lobster Bisque

Featuring Seafood Watch Best Choice

Entrée Course (Choose One)

Cedar Plank Farm Raised COHO Salmon

With Citrus Beurre Blanc

A Seafood Watch “Super Green” Best Choice

OR

Linguine Vongole

Featuring Sustainably Farmed Manila Clams

OR

Miso Glazed Tilapia

With Blue Lake Beans and Shiitake Mushrooms

Featuring Sustainably Farmed Golden Tilapia

OR

Seafood Paella Valenciana

Mussels, Clams, Shrimp, Chicken, Andouille Sausage, Saffron

Featuring Seafood Watch Best Choices

OR

Simply Grilled Locally Harpooned Catalina Swordfish

Wine Pairings (Choose One)

(Included in Sept. 11 menu; available throughout the month for menu pour price)

 2010 Acrobat Pinot Gris by King Estate

Acrobat Pinot Gris is an extremely approachable wine and a versatile food companion. It has been consistently praised for great value and its fit when pairing with seafood

OR

2010 Acrobat Pinot Noir by King Estate

Acrobat Pinot Noir achieves an all too rare goal in this day and age, delivering a high quality, the grapes come from our organic estate vineyards and other sustainably farmed vineyards throughout Western Oregon.

Thanks for reading! 

For more dining adventures, check out Off the Menu OC on Facebook and Twitter!Christopher Trela

3rd Place Best Food Blog / OC Press Club Journalism Awards

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This entry was posted on September 10, 2012 by in Dining Out, Foodie Event, Newport Beach, Restaurant Experience and tagged , , , , , .
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