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Billion Oyster Project’s Back to the Future
February 7 @ 6:30 pm - 9:30 pm$400
Delmonico’s Restaurant – the first fine-dining restaurant in the United States – served a wide range of seafood dishes since its inception in 1837 and set the trend of serving oysters raw on the half-shell. Travel ‘Back to the Future’ on February 7th with Billion Oyster Project to taste seafood that used to be abundant in NY Harbor, in a 4-course educational dining event at Delmonico’s Restaurant.
The Back to the Future event is a chef collaboration dinner for 100 guests by chefs involved in Billion Oyster Project’s Shell Collection Program. Participating chefs include Corey Chow of Per Se, Billy Olivia of Delmonico’s, Naama Tamir of Lighthouse, Hugue Dufour of M. Wells, David Seigal of Cull & Pistol and chef/restaurateur Alain Allegretti. Mark Kurlansky, author of The Big Oyster, will be the guest speaker.
• 6:30: Cocktails, hors d’oeuvres & oysters
• 7:30: Four-course menu featuring seafood historically abundant in NY Harbor with beverage pairings
While the seafood will not be sourced directly from New York Harbor due to its current health, the menu will highlight the incredible diversity and abundance that the Harbor once had. The evening’s program will cover the diverse reasons that New York Harbor isn’t in peak health, the history and ecology of oysters in New York Harbor, how pollution has affected New York Harbor as a food system, and what the future of New York Harbor might look like with billions of oysters and millions of people working together to restore its health.
For more details and to purchase tickets to Back to the Future, click: www.billionoysterparty.com/bttf-details