June 26, 2019 — The following was released by the New Bedford Fishing Heritage Center:
Enticing seafood appetizers from some of the area’s finest chefs are on the menu for a Seafood Soirée, the second annual gala fundraiser to benefit the New Bedford Fishing Heritage Center.
Scheduled for the evening of July 18th at the Wamsutta Club at the James Arnold Mansion, a Seafood Soirée will feature the bounty of the sea with over a dozen dishes prepared by area chefs, as well as handmade desserts; live gypsy jazz by Hot Club Cheese Roll; and live and chance auctions.
“We invite the community to join us for this fun and delectable evening, a showcase of seafood from the nation’s most valuable fishing port,” said Executive Director Laura Orleans. “We are grateful to all our chefs, restaurants, seafood companies, and sponsors for their role in helping us promote the local seafood industry.”
Finest Kind lead sponsors for the Soirée include Farm Credit East, Fleet Fisheries and the Wamsutta Club at the James Arnold Mansion.
Highliner Sponsors include BayCoast Bank; Commercial Fisheries News; Edie and Marie Boat Settlements; Hancock Marine, Inc.; SouthCoast Media Group; and The Town Dock.
Skipper Sponsors include Moses Smith, Markey & Walsh and Seafuels Marine.
The cocktail hour from 5:30 to 6:30 pm will feature sushi from Turk’s Seafoodand mini lobster rolls by Oxford Creamery, both in Mattapoisett.
From 6:00 to 7:30 pm, signature seafood dishes will be offered by the following chefs (committed to date):
- Clam Chowder donated by Blount Fine Foods;
- Lobster sausage with chourico aioli prepared by Chef Chris Cronin of Union Flats opening soon on Union Street in New Bedford;
- Korean barbeque Mackerel with charred bok choy and sweet chili glaze created by Chef Chris Cordeiro, Corporate Chef for Sid Wainer & Son;
- Squid dish created by Chef Arthur Dill from Chartwells Dining Service at UMass Dartmouth;
- Scallops with mustard and endive garnish, as well as scallop and codfish casserole created by Eastern Fisheries Executive Chef, George Karousos;
- Smoked bluefish pate with pickled red onion and homemade crackers prepared by Chef Lisa Lofberg of Little Moss in Padanaram;
- A Skate dish created by Chef Mike Melo of M&C Café;
- New Bedford Seafood Paella featuring clams, scallops, mussels & chorizo by Chef Greg Morton of Morton’s Fork Catering;
- Mini fish and chips prepared by Chef Jayme Reno of Merrill’s on the Waterfront in New Bedford;
- For non-seafood eaters, Wamsutta Club Executive Chef Raymond Fonseca will offer assorted petite quiche, spanakopita, bruschetta, and chicken allouette.
Dessert from 7:30 to 8:30 pm will feature handcrafted chocolates by Life is Sweet and home baked cookies by Jo’s Breads & Muffins, along with coffee and tea.
Beginning at 7:30 pm, a live auction will feature items ranging from Red Sox HP State Street Pavillion Club seating tickets to a scallop dinner for four in the galley of a working fishing vessel. Throughout the evening, guests will enjoy gypsy jazz by Hot Club Cheese Roll, and try their luck at a Fluke and Flounder chance auction. A complimentary glass of champagne and a cash bar will round out the evening.
Tickets are $75 per person; proceeds will benefit the New Bedford Fishing Heritage Center, the city’s newest museum. For tickets, visit the Center at 38 Bethel Street, call 508-993-8894, or email info@fishingheritagecenter.org. For more information or to purchase tickets, visit https://fishingheritagecenter.org/soiree/