Make plans to join the South Carolina Aquarium and Saffire at the Charleston Marriott Hotel for an unforgettable night in honor of the Gulf Coast.

Delight in Chef Jeffrey Robinson’s 5 delectable courses featuring various sustainable seafood dishes.

They include:

1. guajillo dusted yellowfin tuna, avocado relish, & cilantro chimichurri,
2. deconstructed Loch Duart salmon carbonara,
3. miso lacquered sea scallop, baby bok choy & beech mushrooms,
4. snapper with mussels, chorizo, fried crouton & saffron broth, and
5. peach turnover with a sweet tea reduction.

The five-course meal will be served with wine and is $50 (plus tax and gratuity) per guest.

10% of the proceeds will be donated to the South Carolina Aquarium in support of the Sustainable Seafood Initiative, and all remaining profits will be donated to the Audubon Nature Institute in Louisiana to further wildlife and rescue efforts related to the Gulf Oil Spill.

Reservations can be made with the restaurant by calling 723-3000, ext. 1555.

Thursday, July 29, 2010 6:30 pm – 10:00 pm
Where: Saffire at the Marriott on Lockwood Blvd

Just in time for the hot grill, a new breed of shrimp – more than twice the size of earlier breeds – is available from Australia.

It took 10 years, but scientists have engineered a new shrimp through selective breeding: the Australian Black Tiger prawn – kin to our Atlantic white shrimp.

While their work was centered around economics (they import 50% of their prawns), it also goes towards sustainability, since the new Black Tiger prawn is raised in drought-proof salt water ponds – a big plus for scorching hot Australia.

“Globally, aquaculture has been the fastest growing food production sector since the 1950s, approximately doubling production each decade” – Commonwealth Scientific and Industrial Research Organisation (CSIRO)

If you get a stack of them lined up on your grill, I’d love to see a photo!