Jonathan Gold has recommended ordering dishes such as Urasawa's high-priced and rare Fugu sashimi as one of the 99 Things to Eat in L.A. Before You Die, and has reviewed classic edo-mae sushi at Takami, as well as countless other seafood dishes around town. But on July 7th, Gold won't be talking about the taste of a fish, but will instead discuss whether having multiple sushi bars and seafood restaurants in nearly every American neighborhood will lead to the ultimate demise of some ocean-dwelling staples.
Gold, along with Providence executive chef Michael Cimarusti, Heal the Bay president Mark Gold (Jonathan's brother), and Santa Monica Seafood's Logan Kock, will dissect the topic during a Zócalo discussion at Skirball Cultural Center. From simple salmon dinners, to restaurants plating shark and whale, the experts will look into the question of how sustainable seafood really is. "Will Seafood Soon Become a Delicacy?" Let's hope not.
Skirball Cultural Center: 2701 North Sepulveda Blvd., Los Angeles; (310) 440-4500. The lecture is at 7:30 p.m. and is free.
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