Sea Change

Renowned Chef Tim McKee, 2009 James Beard Award winner for “Best Chef Midwest,” presents a menu featuring sustainable seafood, highlighting fisheries that use environmentally responsible methods of gathering and farming seafood. The menu also includes a number of non-seafood items. “I’m very committed to the idea of sustainable seafood,” McKee said, “which means buying from fisheries that are dedicated to making sure fish populations are well-managed. We’ll be looking at things like catch numbers and gathering methods in choosing our ingredients.”