Indulge in a 4-Course Sustainable Seafood Feast Inside Russet

Enter an award-winning restaurant for a BYOB evening of succulent, freshly sourced seafood.

Indulge in a 4-Course Sustainable Seafood Feast Inside Russet
  • Andrew Wood is the co-owner, chef and charcuterie savant at Russet
  • Enjoy a 4-course tasting menu featuring fresh, sustainable fish
  • Taste a variety of hand-selected seasonal ingredients in a relaxed BYOB environment

Sustainable foods are praised for their consideration of ecology—that is, the balance between an organism and its environment. When it comes to seafood, sustainable fisheries source all-natural fish, use hooks instead of massive nets and ensure a fresh, high-quality taste that’s clearly distinguishable from commercially sourced products.

Some call him a culinary artist, others a charcuterie craftsman and, according to Philadelphia Magazine, “Andrew Wood is a pig-whisperer” worthy of their 2012 Best of Philly award. The carving and curing expert won a 2010 Best of Philly nod for his charcuterie program at Fork before opening his own restaurant and temple of pig, Russet, balanced by his partner, wife and pastry chef Kristin.

In this delicious celebration of all things seafood, Andrew teams up with James Macknight of the sustainable food purveyors River and Glen. James has hand-selected seasonal, fresh fish for the evening’s 4-course meal prepared by Andrew, including a house-smoked fish, a handmade seafood-based pasta dish and a communal whole fish baked in a salt crust. Enjoy a relaxed BYOB vibe as you savor the delicate flavors of the sea in this one-of-a-kind feast.


Meet the Host

Andrew Wood - Co-Owner and Chef, Russet

Andrew Wood

Co-Owner and Chef, Russet

Chef Andrew Wood’s cooking career began at Philadelphia’s landmark restaurant Le Bec-Fin and boomeranged all across the country before settling back in Philly. He’s worked at Hiro Sone and Terra in Napa Valley and Trio in Chicago. It was while at San Francisco’s Quince that he began to form his...

More about this host

Amuse bouche

Smoked Loch Fyne salmon with pickled beets, dill, horseradish and creme fraiche

Live St. John’s scallop, with cuttlefish ink chitarra, wild mushrooms, and tarragon

Salt-crusted American Red Snapper with crispy potato terrine, heirloom tomatoes, and saffron butter

Seasonal dessert