Sustainable seafood and perfect wine pairings were featured at the Wildlife Conservation Society’s seventh annual Sip for the Sea – a benefit that showcases and celebrates WCS’s marine conservation and education work at the New York Aquarium and around the globe.

The annual event offers sustainable seafood and other delectable tastes from some of the top restaurants in New York City and wine pairings provided by Cono Sur Vineyards & Winery.

All proceeds help further the mission of WCS and the New York Aquarium to save wildlife and wild places.

WCS’s Marine Conservation Program operates in more than 20 countries globally and focuses on several initiatives to help safeguard marine diversity. WCS scientists provide technical assistance in the establishment of marine protected areas in some of the world’s most important marine ecosystems.

In local waters, the New York Aquarium’s local conservation initiative, the New York Seascape Program, focuses on studying local species that inhabit and move through the New York Bight, a water body found between Montauk and Cape May, NJ. In addition to field research, New York Seascape also works on marine policy, public outreach, and visitor engagement, all vital activities for effective marine conservation and education.

High resolution press photos:

All Photo credit: Julie Larsen Maher © WCS

            Photo captions:

#34551 –Cristian Samper, WCS President and CEO; Todd Mitgang, Executive Chef Crave Fishbar; Brian Owens, Owner Crave Fishbar; Jon Forrest Dohlin, WCS Vice President and New York Aquarium Director at the 7th annual Sip for the Sea benefit at Central Park Zoo.

#3266 – A California sea lion clears the water’s surface to take a fish from a zookeeper as Sip for the Sea attendees enjoy their sustainable food and wine.

    #3322 – Attendees sample a wide array of sustainable seafood offerings paired with fine wines at the 7th Annual Sip for the Sea Benefit.

#3106 – (Top Left) Tuna tartare with watermelon radish and sweet charmoula with chives on top of a sesame cracker by Shuka.

#3190 – (Bottom Left) Seared scallops with ancient grains khichdi and malabar curry sauce by Perrine.

#3200 – (Top Right) Berkshire pork shoulder confit pickled sweet and sour vegetable julienne, sambal aioli by Tavern on the Green.

      #3463 – (Bottom Right) Marble cake with salted caramel icing by Butterfly Bakeshop.

Special thanks to participating restaurants and Cono Sur Vineyards & Winery:

Almond; Amali; Between the Bread; Crave Fishbar; Davio’s Northern Italian Steakhouse; Lamia’s Fish Market; Mastro’s Steakhouse Manhattan; Mayanoki; Perrine; Shuka; Tavern on the Green; Thalassa Restaurant; Tocqueville Restaurant.