Last Bite

Trash Fish

By Kaye Warr / Photography By Kathryn Brass-Piper | October 07, 2015
Share to printerest Share to fb Share to twitter Share to mail Share to print

Commercial fishermen, representatives from Mote Marine, spokespeople from Gulf Wild, attentive members of the media, and environmentally conscious foodies watched in admiration as the long, open kitchen at Louies Modern filled with Sarasota’s culinary luminaries and their teams. A “luminary” is one who inspires others and we were filled with inspiration as we watched these chefs with disparate interests, backgrounds, goals, and achievements come together as one to present course after course of thoughtful, creative, delicious interpretations of the kinds of fish that people tend to overlook, throw back, or “trash.” The event, a benefit for Chefs Collaborative, was organized to raise awareness and money to educate people about the importance of sustainable fishing practices. Guests filtered through the lobby sampling a stunningly appointed cheese board provided by Louise Kennedy Converse of Artisan Cheese Company, and ceviche and made-to-order fish tacos from Paul Mattison of Mattison’s. The hors d’oeuvres prepared by the Louies Modern team used elevated presentation and progressive techniques to highlight the underutilized fish. Darwin Santa Maria presented Jack Crevalle Tiradito using a Peruvian take on crudo to show that, with the right spices and a deft hand, these fish can even be enjoyed raw. Casey Lund and Mark Caragiulo of The Shore Group presented poached black drum on focaccia bread as the ultimate in comfort food and Kyle Harrington of Libby’s paired grey mullet with tasty sticky sweet rice. Mark Woodruff of Made showed that knobhead porgy can be given down-home Southern treatment and have us begging for more. Steve Phelps and his sous-chef, Chelsea Erickson, pulled double duty with an inventive Thai Fish Cake and Lo Mein and ended the evening with a spectacular dessert: homemade coconut ice cream, sea salt curry spiced shortbread cookie, and a sinful trash fish caramel sauce. Perhaps the best part of the night was watching as each chef lined up to assist in the plating of the others’ dishes. These men and women truly believe in this cause, and that kind of dedication and passion explains why people are clamoring for tickets for next year’s event before planning it has even begun. Watch this space …

Article from Edible Sarasota at
Build your own subscription bundle.
Pick 3 regions for $60