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

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

Dessert Bar

• Pumpkin Pot De Crème – pumpkin spiced meringue
• Iced Mesquite Toddy
• Tres Leches Cube
• Spiked Horchatta
• Deep Apple Pie, Cranberry Marshmallow
• Coffees & Hot Teas

For more information or to RSVP, call 520-615-5495.