Truthfully, seafood is one of those topics that I know very little about. And rightly so–I don’t have much of a taste for it so I don’t eat it. It’s definitely a texture thing, for one. But I’m also a picky eater with a rather bland palate. When my friend Marty Desilets invited me to a benefit dinner for the Gulf to help support clean-up efforts for the worst oil spill disaster in our history held at Starfish Brasserie in Bethlehem, I admit I was a bit hesitant.

Aside from the five-course menu and optional wine pairing, both a world-famous sustainable seafood chef and a guest speaker were attending. That piqued my interest. Maybe it’s time I learned a little more about where some of our seafood comes from.

Thanks for taking a snapshot of the menu, Marty!

My co-worker, Denise Conlin, attended the event alongside me. I was excited that she could enjoy an evening of delicious seafood dishes while I soaked up the ambiance and sipped a vodka tonic. Although I had Marty mention to the chefs that I would not be partaking in the dinner, I still found myself getting hungrier by the minute after the Seaweed Seared Yellowfish Tuna and first course, the Crabcake, had arrived at our table.

Not to worry, though! To my pleasant surprise, a specially made vegetarian sushi roll plate landed on my placemat. I savored every delectable piece–quite a feat for me, as the last time I tried sushi I hated the seaweed taste.

My next course, a filet over caramelized potatoes, was cooked to perfection. Denise and guests enjoyed Amberjack. (I should quietly mention that I have given up beef for several months now; however, I couldn’t possibly stand to send the plate back since they had been so kind about accommodating my other food restrictions. I guess I’m allowed to cheat every once and awhile, and what better time to do it than this event.)

Music by Dan DeChellis.

For those following the menu, the fourth course was Drumfish. My final course was pork loin atop braised tomatoes, chorizo sausage, and fresh ricotta grits (yum!). I even tried a sliver of pickled okra, too, for the first time. Didn’t like it, but at least I tried!

Before dessert (French Lemon Yogurt Cake) was served, the co-founder of Sea to Table, Sean Dimin from Brooklyn, NY, briefly spoke about the importance of serving sustainable seafood. His family has sought out sustainably managed fisheries and for years has provided a direct connection between those fishermen and chefs. This means, the chefs know who produces the food they serve and the how and where of its harvest.

Sean (Sea to Table) and his girlfriend Bethany.

The evening’s guest chef and head chef/owner of Miya’s Sushi in New Haven, CT, Bun Lai, spoke next and said something that really stuck with me: The Starfish Brasserie is one of the top 10 sustainable seafood restaurants in the country, and head chef/owner Kristofor Sandholm has helped Starfish achieve this honor. From the seafood to the ingredients and even the wine list, Kris has maintained an eco-friendly, sustainable farm-to-table and sea-to-fork establishment. No need to travel far for big-city ambiance and outstanding taste; it’s right in our very own backyard!

Although Denise and I skipped the dessert (shocking on my part, I know!), we’re sure it was delightful. Thanks, Marty, for the invite and thanks to Kris and his friendly staff for having us and preparing a meal suited for my diet. I do enjoy a good Coquettini martini at the Star Bar, so I’m sure you’ll see me there again soon!