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HoCo offers a sea of choices at Sustainable Seafood Dinner


UNH Dining Services hosted its annual Sustainable Seafood Dinner last night at Holloway Commons. The event, which has been developing for several years, had Dining Services working in conjunction with several local organizations to provide fresh, quality seafood for students and community members. Slow Food UNH, Granite State Fish, The Sustainability Institute, North Coast Seafood, Gulf of Maine Research Institute and Best Aquaculture Practices collaborated with dining staff to bring ingredients from surrounding areas including Hampton, New Hampshire and the Gulf of Maine.

Executive Chef, Christopher Kaschak, began prepping some ingredients over the weekend, putting considerable work into even small details such as the house-smoked salmon, which would top goat cheese pizzas the night of the dinner. On Wednesday, the kitchen staff worked tirelessly to prepare a varied menu. Those attending enjoyed a variety of dishes, including local seared scallops, skate wing tacos, smoked mussel and scallop crostini and fresh sushi. Diners finished off their meals with a selection of desserts, choosing from cream puffs, carrot cake with kelp, sea salt peanut brittle and seashell cupcakes.

While the Sustainable Seafood Dinner was Dining Service’s final themed-dinner for the semester, dining staff will work together again next Wednesday (April 29) to host the Farewell Cookout outside of Philbrook Dining Hall.

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