OCTOBER 18: Claws for a Cause Sustainable Seafood Happy Hour at Luke's Lobster

It turns out we know very little about the seafood we eat — so much of it is untraceable, mislabeled, or harvested unsustainably. At our seafood happy hour, we’ll enjoy chilled lobster tails, Jonah crab claws and oysters on the half shell. We'll chat with seafood experts and Yale Alumni about the current state of seafood sustainability and environmental restoration projects, including New York's own Billion Oyster Project. And we’ll toast Oysters: A Celebration in the Raw - a beautiful and fascinating book about these famous bivalves.

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