2024 Seafood Soirée – a gala to benefit New Bedford Fishing Heritage Center. This annual event celebrates the bounty of the sea. The 2024 event takes place under a tent at Cisco Brewers New Bedford overlooking the waterfront. Guests will enjoy local seafood in the nation’s most valuable fishing port, while watching the boats as they head out to sea and return with their catch. Taste more than a dozen dishes featuring local seafood and seasonal ingredients, prepared by the area’s finest chefs. Tickets include two beverages (choose from a selection of wine, beer, and signature cocktails). The event also features a “Fluke and Flounder” chance auction and live music from Manny Escobar. Want to sponsor the 2024 Seafood Soirée? Click here to download a Sponsor Form.
Purchase your tickets online here!
Meet the 2024 Chefs & Restaurants
Chef Gui Aguilar, 222 Union
Spiced Mango Scallop Ceviche with Moroccan picked onions (GF)
Chef Craig Bazinet, Merrill’s on the Waterfront
Fish & Chips with a Twist: freshly caught local fish, battered and deep fried served on hand-cut kettle-cooked chips
Chef Henry Bousquet, Culinary Arts Instructor, Greater New Bedford Regional Vocational-Technical High School
Crispy Cornmeal Crusted Skate and three sisters succotash with notes of butter and herbs
Skate donated by Red’s Best
Chef Matt Burgess and Herb Read, Raw Seafoods Inc.
Lobster Canape (A fresh lobster salad on a toasted brioche round)
Chef José Arturo Cabral, Restaurante Algarve
Octopus à Micaelense (St Michael style) & Red Crab Bisque
Crab donated by Atlantic Red Crab Company
Chef Rocky Costa, Costa’s Kitchen
Stuffed Calamari with local Jonah Crab & Scallops
Squid & scallops donated by Atlantic Shellfish
Crab donated by Atlantic Red Crab Co.
Chef Ronda M. Fazio, The South Coast Sicilian
“Mussels alla Siciliana” with ingredients harvested from South Coast farms (GF)
Mussels donated by American Mussel Company
Chef William Foley, Hanami Tea Kitchen
Fresh Crab Salad
Jonah Crab donated by Atlantic Red Crab Company
Chef Hiroki, Cisco Brewers New Bedford
Assorted Sushi
Chef Drew Grosse, Lobster Trap Restaurant & Fish Market
Crispy Rice Tuna Maki Bites (GF) & Lobster Rangoon with house-made duck sauce
Dale Leavitt, West Island Oysters
Local Oysters on the half shell (GF)
Chef Matt Lerish, Foley Fish
Salad of marinated local whelks with celery, lemon oil, and petite herbs (GF)
Chef Michael Melo, M&C Café and Catering
Potato Encrusted Pollock Cake with coleslaw & red chili tartar sauce (GF)
Pollock donated by Red’s Best
Chef Dan Portelance & Sous Chef Noah Schipper, Turk’s Seafood
Pan Seared Scallops with saffron cream sauce and forbidden rice (GF)
Chef Josh Riazi, Servedwell Hospitality
General Tso Flounder with sesame panko crust and rice (GF)
Owner/Chef Brandon Roderick & Chef Matthew Hancock, Olivia’s
Seared Sea Scallop w/ peach salsa (GF)
Scallops donated by M&B Sea Products
Chef Marc Swierkowski, Cast Seaside Bar & Bites
Crispy Monkfish Escabeche w/ salsa Vera Cruz (GF)
Fish donated by Red’s Best
Chef Shaun Van Laarhoven, Round the Bend Farm
Stuffed Quahogs with chorizo
Quahogs donated by American Mussel Co.
Chef Kyle Verna, Atlantic Red Crab Company
Crab Ceviche featuring sweet and succulent red crab from Atlantic Red Crab Co. (GF)
Chef Andrew Wilkinson, North Coast Seafoods
Local Bluefin Tuna Crudo with Gulf of Maine kelp kimchi, wasabi cream, and cilantro oil