Join Slow Food RVA for a night to remember with some of Richmond's most celebrated chefs:

SLOW FISH
2016

LONGOVEN
OYSTER & EAR / VEGETABLE & ROE / TAPIOCA CRAB PUFF
(SNACK)(PROSECCO, TOM COLLI)

DALE REITZER, ACACIA
SMOKED BLUEFISH, CELERY ROOT, LOCAL APPLE & CELERY SALAD, LEMON MOUSSELINE
(TOM COLLI, VERMENTINO)

J FRANK
PAVE OF CAROLINA SHRIMP & SWEETBREADS, 
TUNA TONNATO & PRESERVED MEYER LEMON
(THE COUNTRY VINTNER, FIANO DI AVELLINO)

DUTCH & CO.
BUTTER POACHED SUGAR TOADS, CELERY, FENNEL AND BRANDADE CREAM
(FREE RUN, WINE)

LONGOVEN
SMOKED EEL, SUNCHOKE, QUINOA, MAITAKE, PRUNE
(DUVEL/OMMEGANG, BEER)

BRITTANNY ANDERSON, METZGER BAR & BUTCHERY
CAROLINA WRECKFISH, CARROT, TANGERINE, SKYR, VERBENA
(BUSKEY CIDER, CIDER)

WALTER BUNDY, SHAGBARK
CRISPY SKIN CHESAPEAKE BAY ROCKFISH, AUTUMN ROOT VEGETABLES, VIRGINIA CHESTNUTS, SURRY SAUSAGE, BRUSSELS, SAFFRON-CLAM EMULSION
(GENEVELYN STEELE, WINE)

LONGOVEN
SEAWEED, WHITE SESAME, HONEY
(FREE RUN, WINE)

AFTER DINNER
(BELLE ISLE, COCKTAIL)

Slow Fish 2016, promotes the talents of our local restaurant community and the bounty of seafood from the Chesapeake Bay to highlight the Slow Food tenets of GOOD, CLEAN and FAIR food. Our seafood industry is in peril and Slow Food and the Slow Fish movement works to educate the community and constituents in the hopes of transforming a system in need of reform.

Tickets are available at  A Slow Fish Feast