“Trash Fish” Dinner at Flying V With Ryan Clark, Ken Harvey & Ramiro Scavo

Oct 13, 20143 min read

Ever hear the story of how the Patagonian toothfish gained fame as the brilliantly renamed (from a marketer’s standpoint) “Chilean sea bass”? Essentially, it wasn’t a well-known fish. Until it was. Like big time. It even got to the point in which chefs refused to serve it due to overfishing. There’s quite a bit more to the story than we’ll reproduce here, but there is plenty of information online about the overfishing – and controversy – surrounding Chilean sea bass.

This brings us to the whole point of the upcoming “Trash Fish” dinner brought to you by chefs Ken Harvey from the Flying V, Ramiro Scavo from Pasco Kitchen & Cocktails, and Ryan Clark from Agustín Kitchen.

Trash fish, more commonly referred to as “rough fish” are less desirable and less fished. They’re fish you probably haven’t heard of. But, despite the unappetizing name “trash fish”, the seafood isn’t any less delicious than their more well-known counterparts.

Many chefs around the country are embracing “trash fish” and here in Tucson, you’ll have an opportunity on October 19 at the Flying V at Loews Ventana Canyon Resort.

Get a glimpse and a taste of what trash fish is all about by three award winning local chefs. Seriously, this is one ambitious and massive offering of a menu from three esteemed chefs – check it out:

Trash Fish Dinner Menu ($100 per person)

Passed Hors d’oeuvres

Cafe Scavino – Celeriac “cappuccino” with lobster foam, shaved truffle & butter poached lobster.
Paired with: Gin & orange infused sambuca
21-day Aged Beef Tenderloin – tenderloin, parsnip puree & chervil
Paired with: N2 draft Cab Shiraz, Napa Valley
Sunchoke Soup
Paired with: Fisherman’s Catch – scotch, oj, vermouth & cherry hearing

Plated Courses

Sleeping Frog Farms Squash Bisque with smoked mushroom, lardon, evo
Paired with: unpasteurized apple anise cider mocktail
Oven-dried Roma Tomato – herb seasoned oven dried tomato, burrata, sourdough, crispy basil, EVO & balsamic
Quail Egg Pasta Carbonara – Family-made pasta, Tucson grown fine herbs, creamy quail yolk and osetra caviar
Paired with: Terredura Greco di Tuff 2012

Outside Chef Stations

Ramiro’s Grill

Smoked River White Fish – fresh rye bread, mustard, sea salt, pickled vegetable and ice cold vodka
Grilled Octopus & Thin Prosciutto – Queen Creek olive oil, charred lemon zest, organic onions, red marconi pepper & fresh cilantro
Missouri Pan Fried Catfish – crème fraiche, osetra caviar & wild tarragon
Lemon Grass Skewered Whole Fish – a variety of small fish grilled over the open flame brushed with rosemary & organic butter
Bacon Basted Rotisserie Squab – truffle polenta, raw catclaw honey & peach preserve
Paired with: Arizona Herb Collins – muddled canary melon and herbs with gin, basil syrup & main gate lime juice

Ken Harvey

Open Fire Cooked Spanish Paella – trash fish, shrimp, clams, mussels, chorizo & bomba rice
Veal Chop – grilled over mesquite with rustic gremolata
Whole Roasted Herb Open Fire Roasted Veggies – grilled & cut to order, IPA Hollandaise
Paired with: Cava Sangria & Dragoon Moon sooner

Ryan Clark

Trash Fish Curry – clams, mussels, fish, pineapple, coconut, roma beans & gaba rice
Lobster Sausage – lobster, scallops, shiitake, black forest ham & basil
Mesquite Smoked Pork Ribs
Paired with: 1055 Leap Pale Ale