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Oliveto Restaurant Hosts Panel Discussion with Local Fish Purveyors and
Environmental Defense Scientist on July 11 at 3:30 p.m.
OAKLAND, Calif. - In conjunction with its first "Oceanic Dinners," Oliveto restaurant will host a panel discussion entitled "Oliveto Talks with Local Fishermen" to explore the condition of regional fisheries from the perspective of local fish purveyors. Also participating in the discussion is Elizabeth Sturcken, a senior project manager and business environment policy expert for the Alliance for Environmental Innovation, an arm of Environmental Defense, one of the world's foremost independent environmental advocacy groups.
"Whereas the earth's oceans are in serious trouble - polluted and over fished," said Oliveto co-owner Bob Klein, "Northern California's local fishermen are telling us something new: that there are modest but discernable improvements in the local fish populations. Along our coast there is more food for fish and more fish in the water. We decided to explore this seeming disparity, and because the topic is immense, we thought we'd just try to better understand what was going on around here for starters."
Among the fish purveyors participating in the discussion are Angelo Cuanang, a veteran Bay Area fisherman based in San Francisco, and Tom Worthington, a partner in Monterey Seafood Company, the premier distributor of fish to the Bay Area's high-end restaurants. Known for its stringent selectivity, Monterey Seafood adheres to a strict code of standards that, among other things, precludes selling drag-line-caught fish.
Environmental Defense, a leading national nonprofit organization that describes its goal as "link[ing] science, economics and law to create innovative, equitable and cost-effective solutions to society's most urgent environmental problems." Established in 1967, Environment Defense helped launch the modern environmental movement by winning a ban on the pesticide DDT and has since grown into one of America's most influential environmental advocacy groups, with more Ph.D. scientists and economists on staff than at any other such organization.
Oliveto will present its first "Oceanic Dinners" July 9 - 11, featuring a special menu by James Beard Award-winning Chef Paul Bertolli. The menu will be organized in the categories of raw fish, smoked fish, bivalves, salted and preserved fish, crustaceans, cephalopods, round fish and flat fish. A sampling of dishes includes: Prosciutto di Tonno; Stuffed Fresh Sardines alla Siciliana; Steamed Monkfish Liver with Old Balsamico; Crespelle with Sturgeon Caviar; Spaghettini with Mullet Roe; Smoked Cod and Potato Fritters; Gratin of House-Cured Salt Cod; Tagliolini with Razor Clams, Garlic, and Parsley; Cuttlefuish Ink, Potato and Leek Soup; Prawns Roasted on Sea Salt; Local Halibut Tartare; Monkfish "Ossobuco"; and Tuna Mousse.
"Oliveto Talks with Local Fishermen" will take place on Friday, July 11, starting at 3:30 p.m. in the Oliveto dining room. Admission is free for food professionals, press, and interested individuals. Reservations, however, are required, and can be made by calling (510) 547-5356. Reservations for the "Oceanic Dinners," which will be presented a la carte, are essential and can be made at the same number.
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Media contacts: Jeff Nead or Amie Rubenstein at Glodow Nead Communications, (415) 394-6500.
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Oceanic Menu