Kim Marden of Captain Marden’s Seafood joins us once again on Wednesday November 13 at 6:30 for our Annual, and always popular, Seafood Dinner. We travel back in time to revisit the glories of past cuisines with a RETRO SEAFOOD theme. As Yogi Berra said, “It’s deja vu, all over again!“.
Our first Retro seafood dinner, back in 2016, was an enormous success. The combination of the mouthwatering flavors of age-old recipes and the nostalgia associated with them proved to be irresistible.
This time we’ve chosen dishes of particular historical significance. Famous figures such as Mark Twain, John F. Kennedy and the Troisgros brothers are all directly linked. This five-course menu will be served with professional commentary, courtesy of KIM MARDEN of Captain Marden’s and ROBERT NAGLE OF John Nagle Co.
The multi-course dinner is $50 per person. Reservations are required, and should be made directly with Stellina at 617-924-9475 to insure prompt confirmation.
CAPTAIN MARDENS has been Stellina’s exclusive fishmonger since the first day our doors opened in 1986. Their quality is unparalleled and is a key ingredient in the success of many of the Greater Boston area’s finest restaurants. KIM MARDEN, with his father and family, shares 65+ years of experience in the fish business. And at our dinner he and ROBERT NAGLE be available to answer your questions regarding specific species and trends from a unique perspective.
PORT AUX BASQUES, NEWFOUNDLAND, 1st BASQUE FISHERMEN
BUNUELOS DE BACALAO
Cod fritters with citrus aioli & salad
DECEMBER 5, 1905,
DELMONICO’S, NEW YORK, MARK TWAIN’S 70th BIRTHDAY
BAKED OYSTERS ROCKEFELLER
Oyster with spinach, hollandaise, Pernod
JANUARY 2, 1960,
LOCKE-OBER, BOSTON, JFK ANNOUNCES HIS PRESIDENTIAL CANDIDACY
smoked Haddock in cream Sauce
FEBRUARY 25 1975, ELYSEE PALACE, PARIS,
LEGION OF HONOR DINNER FOR PAUL BOCUSE,
JEAN & PIERRE TROISGROS
SAUMON A L’OSEILLE
Salmon in sorrel Sauce
SEPTEMBER 19, 1987,
MAMMA LEONE’S, TIMES SQUARE, NEW YORK, LAST DINNER
LOBSTER FRA DIAVOLO
Lobster in spicy tomato sauce, fresh pasta
Past Seafood Dinners have offered our guests an opportunity to compare a variety of seafood species and recipes, with a strong emphasis on locally-caught- or-harvested shellfish and flatfish. We’ve presented a range of preparations, utilizing uncommon but delicious varieties such as Hake, Skate, John Dory, Striped Bass and Tautog, fish that are native to our waters but not often seen.