Seafood sustainability has become a serious movement here in Charleston. Last night, nearly seventy seafood devotees flocked to Circa 1886 Restaurant for the latest installment of the South Carolina Aquarium’s Sustainable Seafood Dinners. Seats at these dinners are a hot commodity- and rightfully so.
Circa 1886 is a Platinum Partner of the South Carolina Aquarium’s Sustainable Seafood Initiative. This signifies our restaurant’s dedication to serving the highest quality, most abundantly available seafood. These actions ensure future generations of Charlestonians enjoy the leisure and good eating that comes from our waterways.
The Facebook and Twitter-sphere are buzzing about Chef Marc Collins’ five course dinner last night. Aside from reviews on how spectacular everything tasted, guests noted how beautiful each dish was. Swimming in vibrant colors, wow-worthy presentations… everything was just begging to be “Instagrammed.”
Chef Marc Collins did the honors and documented a few ‘before’ and ‘after’ shots from his Sustainable Seafood Dinner. Enjoy – and be sure to share your photos if you were among the lucky bunch around our table.
Course One – Before: Florida Yellowtail Snapper, waiting to be prepped.
Course One- After: Now, Sashimi and looking amazing in Garlic Chili Oil, Pickled Ginger Espuma, Cilantro Salad, Toasted Peanuts & Bean Sprouts
Course Two – Before: Fresh Carolina White Shrimp- from right here in Charleston.
Course Two – After: Pickle-Fried with a Candied Tomato and Lemon Aioli
Course Three - Pure Art: Green Tomato Gazpacho with Atlantic Seared Tuna Steak, Greek Yogurt, Olive Tapenade and a Crispy Foccacia
Hungry for more? Follow Chef Marc Collins on instagram (@CircaChef) or Twitter (@ChefMarcCollins) and see the world from his point of view.