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Thomas Dunklin, B&O American Brasserie executive chef, will take part in the next Fresh Thoughts Dining Series to be held from 6:30-9 p.m. March 27 at the National Aquarium. The dinner will feature oysters from Virginia's War Shore Oyster Company.
The menu includes four courses with the first course featuring an oyster trio—butter poached, on the half shell, and bacon wrapped. The second course will be an oyster and artichoke stew with Herbsaint, cream, and cornmeal "oyster" cracker. The third course will be tempura-fried oysters with veal grillades, Anson Mills grits, and arugula. For dessert, a citrus shortcake with blueberry compote and whipped cream will be served.
Before dinner, guests will enjoy a cocktail reception and cooking demonstration led by chef Dunklin, pictured.
A native of New Orleans, Dunklin cultivated his culinary skills under celebrity chef Emeril Lagasse. He then worked in high-profile kitchens on the West Coast. After 10 years in the Pacific Northwest, he joined the team at B&O American Brasserie in December 2010.
Tickets for the Fresh Thoughts evening are $79 for Aquarium members and $89 for nonmembers.
Photo courtesy of Fresh Thoughts Dining Series
