Food and wine dinner serves Seafood for the Future

Parkers’ Lighthouse proudly presents its next Wine Dinner on Thursday, June 3 from 7:00 p.m. to 9:00 p.m.  They have brought the Aquarium of the Pacific on board as Executive Chef Jason Stein showcases the simple art of choosing and cooking sustainable seafood.  Certified sustainable wines will complement Chef Stein’s menu.

“Since Parkers’ Lighthouse was the first restaurant to partner with the Aquarium of the Pacific’s sustainable seafood program, it is a perfect reason to team up for this informative and fun event,” says Parkers’ long time General Manager, Michael Cole.  wines will be provided by Long Beach’s fine wine retailer, The wine Crush during an Amuse Bouche, prepared by Chef Andrew Gruel, from Seafood for the Future.

Parkers’ Sommelier, Daniel Estep will add a special flair to the evening as he conducts an open discussion on the evening’s wines.  There will be special prize drawings and dinner for four at Parkers’ Lighthouse plus each guest will receive a free ticket to the Aquarium of the Pacific.

Seafood for the Future is the Aquarium of the Pacific’s non-profit seafood advisory and promotional program.  A team of dedicated specialists’ mission is to encourage healthy and responsible seafood choices.  By choosing fish that are in healthy supply, consumers can give dwindling fish populations a chance to recover and keep responsible fishermen working

Gather a group of friends or join us on your own.  Seating is communal and a perfect way to meet food and wine lovers in this comfortable setting.  Dinner is $55 per person not including tax and gratuity.  Seating is limited.  Reservations required 562‑432‑6500.

Scallop Two Ways
Scallop nigiri sushi topped with watermelon, green apple and Yuzu-Lavendar sauce.
Seared scallop with pancetta bacon and fresh herbs
Snoqualmine Naked Riesling, 2008 Washington

Hazelnut Crusted California White Sea Bass
With creamy morel mushroom grits and roasted spring vegetables
Chalk Hill Chardonnay, 2007 Sonoma California

Pan Seared Albacore
With Spiced Black Plum Sauce, fennel and rainbow carrot slaw and Himalayan red rice.
Argyle Nuthouse Pinot Noir, 2006 Willamette Oregon

Summer Fruit Coulis
With Mascarpone ice cream and fresh seasonal mixed berries.
Moet and Chandon White Star, NV Epernay France