Charles Koh
Fellow Seattleites experienced an evening of fresh, sustainable seafood prepared by top Seattle chefs at the Seattle Aquarium. The line-up included chef’s like: Jason Wilson of Crush and Miller’s Guild, Roy Breiman of Cedarbrook Lodge, Seth Caswell from the Dunbar Room and Hotel Sorrento, and Betsy Davidson of the Seattle Aquarium.
Attendees had the opportunity to taste sockeye, coho and king salmon prepared by Cape Cleare Fishery and savor oysters on the half shall from taylor Shellfish Farms. The featured cocktail for the evening was a blackberry mojito as well as Ray’s Boathouse signature Ray’s Chardonnay produced by L’Ecole No 41 in Walla Walla.
