Serve and Protect is the annual outreach event that hopes to educate people about sustainable food production practices as well as raise funds to support the Tennessee Aquarium.
There are several activities going on in support of Serve and Protect. The main event will be held September 4th starting with cocktails and appetizers in the lobby of the IMax followed by a friendly cooking competition between Chef Barton Seaver and Chef Nico Romo. Participants will move to the Aquarium for dinner followed by a desert reception with the chefs. Local chefs that are preparing the food for the formal dinner include Nathan Lindley from Public House, Jason Hodges from Back Inn Café, Scott Eiselstein from Bluewater Grille, Adam Roe from Broad Street Grille, Philippe Van Grit from Flying Squirrel, Rebecca Barron from St. John's Restaurant, and other culinary partners Lee Towery Catering, Rembrandt's, and Whole Foods Market. Reservations are required for the dinner and seating is limited. You can purchase tickets online.
In addition to learning about sustainable food practices, people are encouraged to try something new. 212 Market, Back Inn Café, Bluewater Grille, Broad Street Grille, Flying Squirrel, Public House, Rembrandt's, St. John’s Restaurant, and Whole Foods Market are participating in Serve and Protect by offering sustainable seafood options on their menu.
