An Alaska Seafood Tasting at New York City's Tin Building by Jean-George
I have always enjoyed seafood - wild caught, natural, and sustainable seafood is delicious and a great source of protein and nutrients.
Last week I attended a seafood tasting event at New York City's Tin Building by Jean-George to celebrate all of the wild and sustainable seafood coming from Alaska. Chef Jean-Georges Vongerichten prepared an array of delicious dishes and demonstrated a selection of techniques on how to prepare seafood at home. He also spoke about the importance of using high quality, sustainable ingredients. Third-generation Alaska fisherman, Hannah Heimbuch, who was on my Roku television show, "Martha Cooks," filleted an Alaska salmon and talked about the state's dedication to sustainability and responsible seafood harvesting. It was a very informative and fun event for all.
Here are some photos, enjoy. And please visit www.alaskaseafood.org for more information.
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- The Tin Building by Jean-Georges is a 53,000 square-foot structure that houses six restaurants, six fast-casual counters, four bars, a private dining room, a central grocery, pantry shops, a flower shop, and much more. The space is based within what was once the location for the Fulton Fish Market, which operated in this district from the mid-19th century until relocating to The Bronx in 2005. The design of the Tin Building includes a corrugated metal façade with decorative two-story sheet metal pilasters. Chef Jean-Georges says it was one of the first places he visited when he came to New York City in 1985. (Photo by John Labbe, smugmug.com)
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- Here I am with Chef Jean-Georges Vongerichten. We’ve known each other for many years. (Photo by John Labbe, smugmug.com)
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- The event was held in the second-floor dining room and reception space which serves as The Tasting Studio – the Tin Building’s broadcast space for the production of cooking segments and the recording of a daily podcast. On one side of the room was a display of Alaska Seafood. More than 60-percent of wild seafood harvested in the United States comes from Alaska waters including five species of salmon, white fish species like sablefish, halibut, cod, rockfish, sole/flounder and pollock, and shellfish like crab. (Photo by John Labbe, smugmug.com)
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- Here’s a closer look at the display. Shown here – Alaska crab and Alaska halibut. (Photo by John Labbe, smugmug.com)
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- All seafood from Alaska is wild and sustainable. (Photo by John Labbe, smugmug.com)
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- Here is a photo of Chef Jean-Georges, third-generation Alaska Fisherman Hannah Heimbuch, and Greg Smith with Alaska Seafood Marketing Institute. Chef is holding a a whole Alaska salmon. (Photo by John Labbe, smugmug.com)
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- This is wild salmon roe, also known as ikura. (Photo by John Labbe, smugmug.com)
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- Here is Chef holding a large Alaska dungeness crab. (Photo by John Labbe, smugmug.com)
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- Chef Jean-Georges and his team prepared an array of delicious dishes including this Alaska scallop with caper and raisin emulsion. (Photo by John Labbe, smugmug.com)
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- Here is a closer look. It is served with caramelized cauliflower. (Photo by John Labbe, smugmug.com)
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- My former VP of Public Relations, Katie Goldberg, on the right, now works with Edelman and Alaska Seafood. Here she is joined by Tanna Peters also from Alaska Seafood and Eden Straussburg from the Today Show. (Photo by John Labbe, smugmug.com)
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- There was so much for everyone to taste. This is Crispy Alaska Sockeye Salmon Sushi with chipotle mayonnaise, and a soy glaze. (Photo by John Labbe, smugmug.com)
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- Hannah demonstrates how to filet a whole Alaska salmon. Hannah is a lifelong Alaskan commercial fisherman. She owns and operates a small fishing vessel and set net site that harvests wild Alaska salmon in the North Pacific. (Photo by John Labbe, smugmug.com)
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- Guests paid close attention to her tips and techniques. (Photo by John Labbe, smugmug.com)
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- This is a lovely filet of Alaska sablefish also known as black cod. Here it is topped with yuzu miso. (Photo by John Labbe, smugmug.com)
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- It is served with a slice of lime. Everything was so flavorful and fresh. (Photo by John Labbe, smugmug.com)
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- Here is Calder Quinn, Mad Hungry creative director and son of my former editorial food director, Lucinda Scala Quinn. He’s pictured with Greg Loft, my former food editor. It was nice to see so many familiar faces. (Photo by John Labbe, smugmug.com)
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- This is Alaska halibut with Chef Jean-Georges’ Chateau Chalon sauce, tomato, and zucchini. (Photo by John Labbe, smugmug.com)
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- Of course, there were also lots of freshly made sweet treats. (Photo by John Labbe, smugmug.com)
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- And cocktails – this drink is a yuzu drop with vodka, vanilla liqueur, tart yuzu juice, and matcha tea. (Photo by John Labbe, smugmug.com)
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- Each guest left with a bag filled with Alaska sablefish to prepare at home and an Alaska Seafood Hedley and Bennett apron. (Photo by John Labbe, smugmug.com)
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- And here I am with Chef Jean-Georges and his team. What a fun and successful event. (Photo by John Labbe, smugmug.com)
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