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Documentary night with discussion and snacks: Fillet of Fish

 
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7pm, Thursday May 04, 2017
Chef Marinelli will provide food with purchased food tickets. Members enter free, non-members pay 450 Baht for entrance and food.
 
Everybody agrees that fish is healthy. In 40 years, its global consumption has doubled. Each year, the market needs to find more fish and new ways of production. Where does the fish of our daily sushi come from? How is it fed? In which water does it live? A dramatic investigation about healthy food...or maybe not? Just what exactly is inside - the Fillet of Farmed Fish!

Chef Bill Marinelli and Chef Tim Butler will speak about the sustainability in the seafood industry.

Bill Marinelli: a marine biologist, fish monger, shellfish grower and activist for sustainability in our food system. Member of the SLOW FOODS and SLOW FISH movement; partner with Monterey Bay Sea Watch, Billy has lectured extensively on sustainable fisheries and consults with major hotel groups on purchasing sustainable, ecofriendly seafood. Bill Marinelli owns THE OYSTER BAR bangkok, Asia's only recognized sustainable seafood restaurant. Known as "THE OYSTER KING" and "SEAFOOD GURU", Billy is an expert on all things FISHY.

Chef Tim Butler: Born in Portland, Maine, Chef Tim Butler lived in New York City and Southern California before moving to Bangkok in 2009 and joining Eat Me in 2010 as executive chef, where he evolved the cuisine into the modern, Asian-influenced, international comfort food that has won the restaurant awards.

Chef Tim's industry experiences goes way back to his first job as a fourteen year-old as a dishwasher in a small Italian restaurant. A 1998 graduate of the esteemed Culinary Institute of America, Tim was made executive pastry chef of Aquavit in New York City under Chef Marcus Sammuelson at the ripe old age of 21, and in 2007 was named New York Rising Star Chef.

Highlights of Chef Tim's career include opening the acclaimed Los Angeles restaurant Providence with Chef Michael Cimarusti, working as pastry chef at Bernardus Lodge in his hometown Carmel, and working at Restaurant Daniel under Chef Daniel Bouloud in New York.

Tim has been a chocolatier, written recipes for countless cookbooks, ran his own catering company, and continues to provide restaurant consultancy services when he's not in the kitchen at Eat Me.
 

 
Foreign Correspondents' Club of Thailand
Penthouse, Maneeya Center Building
518/5 Ploenchit Road (connected to the BTS Skytrain Chitlom station)
Patumwan, Bangkok 10330
Tel.: 02-652-0580
E-mail:  info@fccthai.com
Web Site:  http://www.fccthai.com
 
Hours of Operation -
All departments are open Monday-Friday and closed Saturday, Sunday, and Holidays
 
Clubhouse
(including Photo Gallery)
10:00 am - 11:00 pm
Restaurant
11:00 am - 09:00pm
Bar
11:00 am - 11:00 pm
Office
10:00 am - 7:00 pm (8 pm on days when we have events)