Chef Rich Garcia takes nose to tail dining to the sea with a head to tail-fin seafood dinner on Thursday, October 13th. Teaming up with Chefs Collaborative, Garcia and his team at 606 Congress will make good use of whole fish and seafood offal to create a sustainable multi-course meal. And, so that diners aren’t left high and dry, the menu will be paired with Spanish wine from the Jorge Ordonez of Fine Estates from Spain. Dinner, which costs $100 per person, begins at 7:00pm. Call 617.476.5606 to reserve your spot.