Gulf Of Maine @Julian’s

Gulf of Maine (4.2) Join Julian’s chef Michael McHugh for a culinary tour of the deep, coldwater ecosystem to our north. Tickets are no longer being sold online but are still available for this next installment of ‘Eating with the Ecosystem’ a six part rotating dinner series which pools the talents of scientists, fishermen, and culinary artists to promote a unique experience of sustainable eating. Monday night will be “Gulf of Maine at Julian’s.”

Best known for the lobsters that flourish in the rocky crevices, the Gulf of Maine produces an astounding array of edible fish, shellfish and seaweeds. Menu selections will feature a wide array of inshore and offshore species, and will span the length of the food chain, putting each dish in ecological context. At this dinner, Chef Mike will work his wonders with a sampling of species landed in the ports of Gloucester, Massachusetts, Seabrook, New Hampshire, and Port Clyde, Maine.

Scheduled speakers: National Oceanographic and Atmospheric Administration (NOAA) scientist Jason Link, research fisheries biologist at the Northeast Fisheries Science Center at Woods Hole; and Gregg Morris, shellfish digger, oyster grower and Rhode Island native whose resumé includes 15 years working as a fisheries biologist at the Manomet Center for Conservation and Sciences in Plymouth.

Go here for complete info and the four-course menu.

(Map courtesy of NOAA and U.S. Geological Survey, Woods Hole.)

$55, 6:30pm to 8:30pm, Monday, April 2, Julian’s, 318 Broadway

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