Manna at Lobster Inn is pleased to announce the launch of their aquaculture series – “Manna Mondays” at the restaurant. The weekly educational aquaculture program “Manna Mondays” will feature guest speakers, presentations, curated chef”s dinners and Manna’s delicious locally sourced seafood on Monday, November 1st. Each week will feature a guest speaker discussing topics related to aquaculture and seafood including farming, wild capture fisheries, IUU fishing, food traceability, habitat restoration, working waterfront revitalization, workforce training and sustainable seafood production and sourcing.
Orchestrated by Manna at Lobster Inn co-owners Donna Lanzetta and Ryunosuke Jesse Matsuoka and sponsored by the not-for-profit Manna Ocean Foundation, the Manna Monday weekly program is designed to educate the public about seafood traceability and sustainable seafood production and sourcing. Topics will include all things seafood: sustainable seafood tastings and discussions, wild capture fisheries, fish farming of shellfish, finfish, and seaweed, seafood transparency and traceability, innovation, transformation, circular economy, and supply chain resilience. The programs will showcase speakers from education, business and science, fish farms, terrestrial farmers, chefs, nonprofits and NGOs, and will feature relevant aquaculture-related topics. Manna Monday evenings will vary in format each week, with discussions followed by seafood and cooking demonstrations, seafood tastings, and special curated chef’s dinners.
Each Manna Monday begins at 6 p.m. and is free of charge. On Manna Mondays, guests can enjoy Happy Hour specials, and Manna at Lobster Inn will be open for regular dinner service throughout the evenings.
Manna leadership duo of Donna Lanzetta and Ryunosuke Jesse Matsuoka
share a discussion on the goals and plans of the Manna Monday program.
Finfish Farmer Mike Meeker “The Fish Whisperer”
First organic certified finfish farmer in North America
and inventor of the Storm Safe Submersible ® Net Pen
University of New Hampshire Seagrant Marine Aquaculture IMTA (Integrated Multi=Trophic Aquaculture) Specialist
Peconic Tonic Oysters and Seafood Blockchain
The next Manna Monday on the calendar will be Monday, November 14th featuring Jack Farley and Tommy Clune of Sebonac Inlet Oyster Farms discussing Peconic Tonic Oysters at Manna at Lobster Inn. As well Donna Lanzetta, CEO & Founder of Manna Fish Farms and The Manna Companies and Jesse Matsuoka, Manna Restaurant partner and Manna Seafood Blockchain VP, will discuss the latest updates regarding the pilot and launch of Manna Seafood Blockchain. Complimentary appetizers and beverages will be served during the presentation.
Manna Mondays begin at 6 p.m. and are free of charge! On Manna Mondays guests can enjoy Happy Hour specials, and Manna at Lobster Inn will be open for regular dinner service throughout the evenings. More:
Mindy Crawford of Wolffer Vineyard
Discussion on sustainability at Wolffer Vineyard followed by a wine dinner featuring custom menu by Chef Tom Bogia paired with Wolffer wines
American Whiskey Ambassador Tim Heuisler
Discussion on small batch American Whiskey followed by a dinner prepared by Chef Tom Bogia paired with Basil Hayden whiskey and sponsored by Jim Beam.
Aram Terchun and Laura Fabrizio of Moriches Bay Project
Discussion on the mission and accomplishments of The Moriches Bay Project,, followed by a dinner featuring a custom menu designed by Chef Tom Bogia.
Tickets are $100 pp with proceeds shared by Moriches Bay Project and the Manna Ocean Foundation, both of which are 501(c)(3) not-for- profit organizations.
Dr. Chris Gobler and Christine Santora
SBU – Stony Brook Univ SOMAS (School of Marine and Atmospheric Science) and SHIRP (Shinnecock Bay Restoration Program) Dr. Christopher Gobler and Christine Santora
Dinner: Local sustainable seafood, with a focus on seaweed and underutilized species.
– (highlighting filter feeders in the menu)
Seafood tower- local oysters/ clams/ chilled curried mussels
Scallop tartare or Crudo (i was thinking using Yuzu Kosho & Shiso)
Po’ Boy Sushi Roll, Inside- crispy shrimp/ lettuce/ tomato.. outside- crispy oysters Tobasco aioli
Citrus coconut rice pudding
Pricing details: SHirp (Shinnecock Bay Restoration Program), Algae and Seaweed
$ 60 pp – proceeds 50/50 to SHIRP – Shinnecock Bay Restoration Program and Manna Ocean Foundation