Tuna Lovers Alert!

Tuna, a fish prized for its distinctively rich flavor, is fished, farmed and eaten in countries throughout the world.In antiquity, it was the only fish sacrificed to the Olympian gods. This magnificent species’ uniqueness goes beyond its taste, texture and adaptability. Think you know your albacore from bluefin and bigeye, and canned from sashimi grades? Join a diverse panel of experts for a celebration of tuna past, present, and on the plate, as they discuss tuna in the context of its history, biology, environmental and commercial interests, along with tips for purchasing and preparing the fish. A tasting of various types and preparations of tuna will follow.

Date: Tuesday, March 21, 2006

Time: 6:30pm
to 8:30pm

Where: The French Culinary Institute, International Culinary Theatre

Address:462 Broadway, at Grand Street, NYC

Site Telephone:646.254-7513

Transportation: A, E, C,N, & Q Trains to Canal Street

Panelists:
Jason Hawryluk, Fish Buyer, Freshdirect.com

Professor Daniel Levine , Chair, Department of Classics, University of Arkansas (list in formation).

Chef Rebecca Charles,Pearl Oyster Bar

Please visit the AIWF website www.aiwf.org/newyork to see updated list of panelists and information for the event.

Tickets:FREE! AIWF-Student members & students who join at registration time.
$15 per person AIWF members & guests

Reservations:Tel: 718-229-6565Visit: www.aiwf.org

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