Allium Chef Series Presents Chef Ned Bell with Chef Sean Murray at Four Seasons Hotel Chicago
September 21 dinner focuses on sustainable seafood
Allium Executive Chef Sean Murray has invited Ned Bell, a long-time sustainable seafood ambassador, chef and author, to participate in his next chef series event on Thursday, September 21, 2017 at 6:00 pm. This event will also serve as a launch party for Bell’s new cookbook, Lure.
Bell and Murray have created a three-course, seafood-forward menu including the following:
- Albacore tuna sashimi
- Crispy shrimp, Calabrian chili
First Course: Appetiser
- Pacific scallop and wild geoduck crudo, grapefruit foam, lime salt
Second Course: Entrée
- West coast halibut, smoked heirloom tomato butter, hen of the woods mushrooms, caper powder
Third Course: Dessert
- Kelp and milk chocolate brownie, caramel, pralines
Price for this multi-course dinner is USD 85 per person and USD35 for wine pairing. Call Allium for reservations at 312 799 4900. Guests will leave with a signed copy of Bell’s cookbook.
About Ned Bell and Sean Murray
Starring on seven seasons on Food Network Canada’s Cook Like a Chef, Ned Bell worked with Sean Murray for five years at
Now based at the Vancouver Aquarium, Ned Bell is the Executive Chef for Ocean Wise, a sustainable seafood program with 700 partners across Canada working to combat overfishing. In 2014, Bell founded Chefs for Oceans to raise awareness about sustainable seafood by riding his bike across Canada and was awarded the Global Seafood Award for Advocacy at the Seaweb Seafood Summit. With 80 recipes, Lure, Bell’s new book, allows readers to discover the benefits of healthy oils and rich nutrients that seafood delivers – along with sustainability guidelines around Pacific species of fish.
Also listing seafood as his cooking forte, Sean Murray’s resume is dotted with coastal experience – from Central America at