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Fish 'n' Flicks at Blue Ridge, Fri. Jan. 15, 6pm


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Blue Ridge Restaurant will host a screening of the international documentary about overfishing narrated by Ted Danson, The End of the Line, on Friday, Jan. 15, at 6 p.m. Debuting at the 2009 Sundance Film Festival and playing in hundreds of cinemas, aquariums, and universities across the U.S. and the United Kingdom, Rupert Murray’s The End of the Line explores the inconvenient truth about the devastating effect of overfishing on the world’s ecosystems.

Charles Clover, British journalist and author whose book, The End of the Line, was the foundation for the film, will be a featured guest at the event, which will be a fundraiser for Blue Ocean Institute. Clover is also the creator of the Fish2Fork restaurant guide, which is the first online seafood-specific dining guide that allows diners to rate restaurants not only for the quality of their food, but also for the effects their menus have on marine life. Fish2Fork will launch its U.S. edition the week of Jan. 10.

Blue Ridge Restaurant’s screening of the film is part of the national Fish ‘n’ Flicks restaurant screenings tour of the film. The Fish ‘n’ Flicks campaign challenges a select group of America’s most renowned and sustainability-conscious chefs to create distinctive, sustainable seafood menus to accompany restaurant screenings of The End of the Line throughout January.


DATE/TIME: Friday, Jan. 15, dinner begins at 6 p.m. with a brief program and the screening of The End of the Line to follow

LOCATION: Blue Ridge Restaurant, 2340 Wisconsin Avenue Northwest, Glover Park

PRICE: $75

MENU HIGHLIGHT: The main attraction of the multi-course tasting menu will be the lionfish, an invasive species that is threatening the delicate reef ecosystems in the Atlantic Ocean and Caribbean. Through a partnership with the National Oceanic & Atmospheric Administration (NOAA), sustainable seafood purveyor Sea to Table will supply Blue Ridge with fresh, delicious lionfish.

TO RESERVE: Call Blue Ridge Restaurant at 202-333-4004

FOR MORE INFORMATION: http://www.blueridgerestaurant.com/



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