Help eradicate invasive species by incorporating them into your next meal. Dine on a purslane salad, charcoal-cured lionfish with charred jimmy pepper vinegar and smoked olive oil, and prickly pear macaroons made by chef Paul C. Reilly. The seafood will be provided by Sea to Table, an organization that partners directly with fishermen to deliver sustainably caught food. Sun 5-9 p.m.
- Aug 07, 2016 05:00 pm - 09:00 pm