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Snakehead will be on the menu at the next Fresh Thoughts Dining Series dinner, along with crab, blue catfish, and more. Chad Wells, the executive chef at Alewife Baltimore and an avid angler, will be giving a cooking demo at the four-course dinner on Jan. 24 at the National Aquarium.
The menu also includes Maryland blue crab in the first course, snakehead in the Frankenfish tacos, a deconstructed paella with smoked Chesapeake gold oyster and squid-ink rice cake, seared blue catfish in chipotle aioli, and a Crispin cider doughnut.
Guests will also enjoy a cocktail reception, dinner paired with regional wine, a stroll through the Aquarium, and receive recipes and information about where to purchase sustainable seafood locally.
Tickets for the 6:30-9 p.m. event are $79 for Aquarium members, $89 for non-members. For information, visit the Fresh Thoughts website.
Photo of chef Chad Wells, left, with a snakehead at Alewife. The other man is unidentified.
