The Tennessee Aquarium and several of Chattanooga’s top restaurants are gearing up for 2016 Serve & Protect, which will take place Thursday, Sept. 15. The event will pair a live cooking show with an elegant seafood dinner in one of the Aquarium’s galleries.
Chefs Virginia Willis and Tamie Cook will whip up sustainable seafood dishes side-by-side on a temporary stage that will be erected in front of the giant IMAX screen. The duo will be joined by Kim Severson, award-winning New York Times food writer and author, who will serve as emcee for the evening.
Chef Willis is a 2016 James Beard award winner for her most recent cookbook, “Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome.” She is also in development with Boston’s WGBH-TV on “Secrets of the Southern Table: A Food Lover’s Tour of the Global South,” which will air on PBS stations nationwide in 2018.
Willis is also a contributing editor for Southern Living. Her column, “Cooking with Virginia,” will debut this fall.
Chef Cook has been a part of the Aquarium’s Serve & Protect sustainable seafood program since it was launched in 2011. For nearly a decade, Cook served as culinary director for the Food Network show “Good Eats.” Cook is also a freelance food writer and teacher.
Severson has been a staff writer for The New York Times since 2004. She is a correspondent based in the South, reporting on the nation’s food and culture. Severson has won four James Beard Awards for food writing and the Casey Medal for Meritorious Journalism for her work on childhood obesity in 2002.
All three will share information about making wise sustainable seafood choices.
Learn more and register at www.tnaqua.org/serve-and-protect.
Source: The Tennessee Aquarium