Eat Sustainably at BLU
This election season, the South Carolina Aquarium and BLU Restaurant & Bar invite you to choose sustainability with an evening of mouthwatering sustainable seafood and seafood education on Tuesday, November 10, 2009 at 7 p.m. on Folly Beach. Enjoy oceanfront views, intimate dining and a chance to elect sustainability in our seas.
New to the dining scene and the Aquarium’s Sustainable Seafood Initiative, BLU will host an evening featuring seafood dishes prepared by Executive Chef Jonathan Hagins as well as lessons in sustainable fisheries, seafood, and serving fresh fish from the South Carolina Aquarium’s Sustainable Seafood Coordinator Megan Westmeyer. Dinner will feature Billi Bi, a classic mussel soup, with saffron and chives, paired with a 2008 Maycas del Limari Sauvignon Blanc, from the Limari Valley of Chile; a lump crab “BLT” made of brioche, pepperbacon and avocado mousse, paired with a 2007 Benton Lane Pinot Noir, from the Willamette Valley of Oregon; and a pan-seared Maine sea scallop with kurabuto pork belly, apple puree and braised collards, paired with a 2008 Maycas del Limari Syrah, from the Limari Valley. For the main course, Chef Hagins will serve a deconstructed Maine lobster “Thermidor” with Anson Mills rice grits “risi pisi” with lobster fume, paired with a 2007 William Hill Chardonnay from Napa Valley and a Aunt Dots blueberry and cream cheese bread pudding with vanilla bean ice cream and pecan brittle, paired with a 2006 Castello Banfi Florus, Late Harvest Moscadello de Montalcino for dessert.
Dinner reservations are $55 per person, inclusive of dinner and wine pairings (plus tax and gratuity). Space is limited. For reservations, contact BLU Restaurant & Bar at (843) 588-6658.
