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Barton Seaver - Greens with Envy: Salad Greens

About this Event

It’s springtime and one of the first crops up is bountiful mixture of salad greens. In recent years there has been an explosion of availability both at the market and coming from gardeners’ backyards.

Join Chef Barton Seaver to explore the diversity of this versatile ingredient category. Discover how different cuisines both build upon salad greens and showcase them. We’ll discuss the endless variety of greens and their preparations.

As always bring your appetite and questions.

Did you enjoy today's event? If so, please consider making a donation to World Central Kitchen as they continue to feed Ukrainian refugees.

About Barton Seaver

Greens with Envy: Salad Greens

Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities.

An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage.

He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.

Tuesday, April 5th

11:00 am Pacific, 2:00 pm Eastern

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