On Wednesday October 14 Stellina presents a dual event designed to appeal to both the literary and culinary aficionados among us.
First, join us at 6:30 for the premier Author’s Night of the fall season. Our book is Fresh From The Source; A Collection of Personal Recipes from the chefs, crew. friends and family at Captain Marden’s Seafood. Released just this spring, the collection was compiled and edited by Thomas S. Hepner, of Captain Marden’s in Wellesley. Mr. Hepner will be our guest speaker for the evening.
Most of our most loyal customers know that Captain Marden’s has been our sole seafood purveyor for almost thirty years. With an unmatched record for quality, they are the fishmonger of choice for many of the Boston area’s finest restaurants.
Thomas Hepner has a rich background in the food industry, combining graduate studies in Psychology, a degree from the California Culinary Academy, plus experience in professional kitchens throughout the country. Working the retail side at Captain Marden’s in Wellesley allows him to keep his finger on the pulse of the public. He also offers cooking lessons there.
The almost 300 recipes in Fresh From The Source cover the entire range of seafood, as inspired by the amazing diversity that passes through Marden’s doors every year. This book has it all, from soups, appetizers, pasta, entrees, and of course New England classsics. Many of the recipes are Tom’s originals.
Author’s Night is always a FREE EVENT. The author’s talk is followed by a question and answer session. A cash bar is available for our guests. Copies of Tom’s book may be purchased courtesy of the coordinator of the event, Haley Booksellers.
For more information about the book go to its website: http://www.freshfromthesource.net/
For a preview of Tom’s recipes, click here:
Immediately after the talk, at approximately 7:30, we’ll have a chance to “Taste the Book” as we offer a 4-course seafood dinner using some of the best recipes culled from Tom’s book. A range of appetizers and entrees will be served, with commentary from both Tom and Chef Marc Bouchard. It’s an opportunity to not only try some new recipes, but to learn a few new kitchen tricks and procedures.
As an added treat, Kim Marden of Captain Marden’s Seafoods will be present to answer questions related to the local seafood industry. If you’ve been wondering about the where, when and why’s of the Atlantic fisheries, Kim has the answers, backed up by years of experience.
The menu for the evening will not be finalized until the morning of the dinner, depending on what is the freshest seafood available in the Marden’s lockers. http://www.stellinarestaurant.com/oct-14-authors-night-seafood-dinner/ http://www.stellinarestaurant.com/oct-14-authors-night-seafood-dinner/But some of the proposed dishes reflect what is seasonally available:
Native American Corn, Crab and Pumpkin Soup with Chevre Croutons
Handmade Tagliarini with Smoked Seafood
Grilled Marlin with Eggplant and Tomato “Caviar” and a Yellow Tomato Piccalili
Seared Diver Scallops with Spinach, Fennel Compote and both Red and Yellow Pepper Coulis
Atlantic Halibut Baked “En Cartoccio” with Red Curry Sauce and Jasmine Rice
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The cost of the seafood dinner is $38 per person. Reservations are required. Our entire wine and bar list will be available to our guests.
Call 617-924-9475 or go to the reservation page of this website.