Cook Black Sea Bass Almondine

Have you ever had Black Sea Bass? In our newest series, Tomorrow’s Menu, 2023 James Beard semi-finalist Chef Douglass Williams cooks an Almondine using Black Sea Bass, a range-expanding species that is moving into the Gulf of Maine.

“Tomorrow’s Menu,” is a part of the Museum’s “Earthshot” spotlight, a yearlong exploration of the climate solutions that will help us live more sustainably on Earth. The series pairs chef Williams with subject matter experts who together prepare sustainable and delicious options for future menus, delving into questions of climate adaptation, carbon neutrality, food insecurity, and innovation in plant-based meat alternatives.

Chef Douglass Williams is founder and owner of Boston restaurants MIDA, Apizza, and DW French, was named Food & Wine’s Best New Chef in 2020 and earned an “Outstanding Chef” nomination from the James Beard Foundation in 2023. Learn more: https://www.douglasswilliamsboston.com/

Helen Cheng is an interdisciplinary marine scientist with over 20 years of experience in marine, coastal, and estuarine ecology, and fisheries and coastal policy and management. Cheng integrates public outreach and engagement into her research and fosters collaborations and partnerships with groups such as academic and research institutions, federal, state, local agencies, and grassroots organizations. Learn more: https://hchengblog.wordpress.com/