Seafood Savvy as part of Restaurant Week 2012

From October 5-14, taste what makes The Beaches of Fort Myers & Sanibel so special during a local and sustainable culinary celebration featuring local chefs and a wide variety of area restaurants. The following sustainable seafood events are being hosted in part by the Ft. Myers Beach/Bonita Springs and the Sanibel/Captiva START – Seafood Savvy as part of Restaurant Week 2012.

DOCKSIDE CHAT with Chef Barton Seaver

Sustaining fisheries means sustaining fishermen. Chef Seaver will speak on how we can use the sustainable seafood movement to reconnect consumers with the source of their seafood and that how by doing so creates opportunities for added value to follow added responsibility in a fishery. Enjoy coffee and light refreshments at Parrot Key Caribbean Grill overlooking Matanzas Pass

Sunday, October 14, 8:45-10:00am

$5 per person, max: 100

Speaking of Sustainable Seafood

The public is invited to a complimentary presentation by Chef Barton Seaver ….who will elaborate on why he chose to use sustainable foods in the kitchen and the impact the sustainable seafood industry has had on the world.

Sunday, October 14 11:00am

EDISON STATE COLLEGE-Rush Auditorium Free to the public! Max: 150

8099 College Pkwy

Room J103

Ft. Myers, 33919


Chef Barton book signing

For Cod and Country is part of Seaver’s mission to help us engage in a more sustainable food system on nearly every level. The story of successful conservation is a lesson of responsible consumption. It is a tale of the opportunity that we have to make tasty and personally sustaining choices that keep our needs in balance with what the world can provide

October 14, 2:30-3:30

Located at Sanibel Island Bookstore

1571 Periwinkle Way

Sanibel, FL 33957



For the finale to our 10 day deliciously local and sustainable culinary celebration Chef Melissa Talmage will host an eloquent evening of eclectic dishes, delectable wine and the chance to be up close and personal with Chef Barton Seaver to learn more about the critical issues of the World’s seafood supplies. This dinner will be held at Sweet Melissa’s Cafe on Sanibel Island, a local favorite for inventive food incorporating locally grown produce with responsibly harvested seafood. Each of the 4 courses will be paired with a complimenting wine. The exhibition kitchen will allow guest to observe Chef Melissa and her kitchen brigade prepare the meal while Chef Barton shares his ocean friendly and holistic approach to enjoying the bounty of the sea in a sustainable and healthy manner.

Sunday, October 14, 6:00pm, $100 per person inclusive Max: 40

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