Fork has gone sustainable with their seafood. Phoodie has the scoop:
Chef Terence Feury of Fork (306 Market St.), has announced the restaurant’s new policy of serving only sustainable seafood. Fork is now sourcing the most responsible fish and shellfish, and serving only those that are caught and shipped with respect for the environment. To celebrate, Chef Feury will host a Sustainable Seafood Dinner on Wednesday September 29th, featureing The New York Times’ Paul Greenberg, author of Four Fish: The Future of the Last Wild Food. Chef Feury and Top Chef contestant Jennifer Carroll will collaborate to prepare and serve a four-course tasting menu for $75 per person. Proceeds from the dinner will benefit Monterey Bay Aquarium Seafood Watch, and The Wetlands Institute.
Four Fish has been sitting on my desk for a few weeks—Greenberg is a very convincing advocate for altering our seafood habits. I'd love to chow down on some mackerel with him.