June Ocean to Plate Event-Chilean Sea Bass

Join Chef Eddie Sweeney as he takes you on a culinary experience celebrating Chilean Sea Bass.  The tastes, cooking techniques, and butchery will be explored.  3 course food & wine (2 ounce pours) tasting menu included.  $35 per person not including tax or gratuity


Event Tasting Menu

-1st Course-

Chilean Seabass Ceviche-Thai basil-chiles-coconut milk-red onion-lime juice

Locations by David PhinneySauvignon Blanc, NZ, NV

-2nd Course-

Pan Seared Chilean Seabass–Hawaiian ginger scallion sauce-quinoa “fried rice”

Paul Hobbs, Cross Barn Chardonnay, Sonoma Coast, CA, 2017

-3rd Course-

Grilled Chilean Seabass-Horseradish potato risotto-sweet pea pesto-pancetta

L’Ecole, Chenin Blanc, Columbia Valley, WA, 2017


Location Details


Event Details at Catch 35 Naperville

Location: 35 S. Washington St., Naperville IL-630-717-3500

DateMonday, June 24th, 2019 6:00-8:00pm

$35 per person not including tax or gratuity

Phone reservations only-Call 630-717-3500/Naperville and ask the host to secure your reservation under “Ocean to Plate event”


Event Details at Catch 35 Chicago

Location: 35 W. Wacker Drive, Chicago IL-312-346-3500

DateTuesday, June 25th, 2019 6:30-8:30pm

$35 per person not including tax or gratuity

Phone reservations only-Call 312-346-3500/Chicago and ask the host to secure your reservation under “Ocean to Plate event”