Pipeline is giving away a Paley’s Place cookbook. The restaurant will host a sustainable seafood dinner on Sunday, May 1. To win the book, comment on this post why you should win. A winner will be drawn and emailed on Friday, April 29.
1204 Northwest 21st Avenue
Vitaly and Kimberly Paley created the Sustainable Seafood Sundays event to educate customers on this important food issue. Taking place on the first Sunday of each month, the dinners feature sustainable seafood dishes created by Chef Paley in an effort to discover the different options of seafood available. The fish included will offer opportunities for conversation around where it is from, what makes it sustainable, fishing practices and more.
The first event was a sell out, and now Chef Paley welcomes James Beard nominee Mark Bitterman, author of ¬Å“Salted: A Manifesto on the World's Most Essential Mineral, with Recipes,¬Â and, with wife Jennifer Bitterman, owner of The Meadow shop on North Mississippi with an additional outpost in New York City. Together they will team up to bring diners a marriage of two of Earth's greatest treasures: salt and seafood.
Menu to include innovative combinations of salt and sustainable seafood, such as salt roasted Red Snapper. Mark will offer salt facts, history and signed copies of his book ¬Å“Salted¬Â will be for sale. A Raw Seafood Crudo Bar, with Appetizers & Salads will be in the back dining room and bistro/bar area. Walk-ins welcome, no reservations required
Ankimo Torchon, Fresh Wasabi and Miso Gelle
Flounder on Ice, Kumquat Preserve, Harissa, Meyer Lemon Ponzu
Hiramasa, Lobster Roe Vinaigrette, Micro Basil