Recap of Seafood Soiree @ Kansas City Zoo

Kansas City Zoo organised the fifth annual Seafood Soiree on Saturday April 22, 2017. It was an adult only event packed with amazing seafood, recipe demonstrations by premiere KC chefs, live music and full of useful information on sustainable seafood. As a food blogger and foodie I would be interested in anything related to food and spending a beautiful evening with some great company, but it came with a lot of other bonus points, the environmental cause in particular. So we were extremely excited to be a part of it. I know any food lover wouldn't want to miss it, yet if you were unable to make it to the event here are a few glimpses from the wonderful evening.

# Checking in @ Seafood  Soiree, Kansas City Zoo. A very warm welcome with White Wine Sangria was waiting for us. The sangria had a Swedish Fish wine candy in it, making it just the apt start to a seafood event.


# The perfect venue, Helzberg Penguin Plaza. Choosing sustainable seafood helps in conservation of ocean animals like penguins. Kansas City zoo is Conservation Outreach Partner of the Monterey Bay Aquarium's Seafood Watch Program which works in creating sustainable seafood awareness. Throughout the evening the the professional team from the Zoo's Education Department was on hand to answer all questions related to sustainable seafood. The venue was divide into two sections. Outside the building, KC chefs were demonstrating recipes and talking about seafood in their individual tents while everyone got to sample their creations.


And inside the building, a classic buffet was laid to enjoy while watching the playful penguins and beautiful moon jellyfishes.


# Here are some clicks from the recipe demonstration sessions.

Jax Fish House Chef Theresia Ota and Chef Sheila Lucero's Oysters were extraordinary, especially when paired with the spicy horseradish sauce.


Hy-Vee's Chef Edward Cockman prepared Jumbo Lump Blue Crab cakes.


Chef John Smith made delicious Shrimp Remoulade.


It was a pleasure discussing some foodie and food blogger stuff with Chef John Smith who shared with us the exciting news of his soon to open restaurant, EJ's Urban Eatery. It will be Kansas City's first Meat and three restaurant and we really can't wait for it open. He even introduced us to his business partner, Erik Gaucher who was also very excited about this new venture.


The shrimp for his recipe was provided by KC Shrimp who sell "fresh, clean and locally grown" shrimps.


Chef Carlos Falcon of Jarocho offered his amazing Ceviche Jarocho. He also shared information about Jarocho's  new location that has opened recently. He introduced us to the chef de cuisine for this new location who demonstrated the recipe on his behalf.


There was a lot happening at the venue and we somehow missed the session with Freshwater's Chef Calvin Davis who had prepared Bagna Cauda.

There was a long queue for the buffet so we sat and enjoyed our time drinking from the bar and listening to live music by Calypso Bluz Tropical Steel Drum Duo, rather than waiting in the queue. I went for screwdriver while hubby ordered some gin and tonic (two drink tickets for each was included in the tickets for the event).


Finally, the queue cleared up and we went inside for food. There was Crab Rangoon Dip and Smoked Salmon on one side and Assorted Fruits and Cheese with Flavored Yogurt on the other. All of which tasted good but unfortunately we couldn't taste any dessert. It was all gone by the time went for it. The desserts looked tasty and must have tasted good equally. I wish they were refilled as we were not the only ones who couldn't taste some.


I really enjoyed the Assorted Cheese with some red wine to end the wonderful evening. We came home enlightened and more aware about sustainable seafood and ecological balance of the ocean environment.

You can download the Seafood Watch App for all information on sustainable seafood and also find nearby locations that sell or use sustainable seafood.

Thank you Kansas City Zoo for letting Breather Bounty be a part of this wonderful event and cause. We would look forward to more such events.

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