PAGU Roundtable x World Oceans' Day

Roundtable is a series of gatherings rooted in food, community, and connection that brings together chefs, organizers, and neighbors for actionable discussion about social justice and mutual aid. Roundtable is a continuation of PAGU’s pandemic mission to bridge the gap between local organizations and locals. It is intended to model how restaurants can continue to serve as meeting points for a thriving community.

In April, just in time for Earth Day, we discussed the importance of sustainable product sourcing via working with local farms and fisheries, what sustainability means for our BIPOC workforce in the food industry, and how our food system may be a force for change in restoration.

Our third installment of Roundtable is on Thursday, June 8th, World Oceans Day. Over a five-course meal, we will explore themes at the crossroads of sustainability, climate-adaptive technologies, and our oceans. MIT architecture students will demonstrate the dynamic uses of kelp in architecture, including insulation. 

Join us as we dive headfirst into a menu that features sustainably sourced ingredients highlighting the diversity within our vast oceans. 

This event features renowned chefs:

• Tracy Chang (PAGU, Cambridge, MA)
• Ilma Lopez (Chaval, Ugly Duckling, Portland, ME)
• Tae Strain (ggoma supper club, Baltimore, MD)
• Deborah Hansen (Taberna de Haro, Brookline, MA)
• Will Gilson (Puritan & Co., Puritan Oyster Bar, Café Beatrice, The Lexington, and Geppetto, Cambdrige, MA)

A standing reception will take place during the first portion of the evening during which guests will be invited to indulge in refreshments created individually by each of our chefs. This will be followed by the seated dinner, five dishes, each one highlighting a specific ingredient that is sustainably sourced and melodiously assembled.

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