Celebrate another addition to your sustainable seafood options – Blackburn’s day boat haddock makes the cut. On Wednesday, May 26th, get a formal introduction to this hook-and-line-caught local fish – and some of the fishermen that hook-and-line catch it – at 606 Congress, where chef Gregory Griffie will be preparing a selection of haddock-y specials. Since the fish is caught in one of the most environmentally responsible ways (one that minimizes habitat destruction and discarded by-catch) your conscience will be clear as you nibble on tempura haddock fingers with remoulade sauce; and pan-roasted haddock with fava bean puree, piquillo pepper and olive relish. The cocktail-style reception, which runs from 6:30- 8:00pm, costs $30 per person ($5 of which will be donated to Slow Food Boston). To support their sustainable efforts, reserve your spot through the Slow Food website or, if you can’t make it on the 26th, book a table anytime between May 27th and June 26th to enjoy Griffie’s special Blackburn’s Day Boat Haddock Menu. Call 606 Congress at 617.476.5606 for more information.
