After
trudging around in the cold rain for 3 hours trying to participate in the 2011
National Cherry Blossom Festival, find photogenic views of the
sakura, and express solidarity with
troubled Japan in some small way, it was a relief at 6 p.m. to finally arrive at the
National Geographic Grosvenor Auditorium for the
NCBF /
Nat Geo Live! Grand Sushi Event, consign my wet coat and hat to coat-check, and begin drying out.
Relief, that is, until I was informed that 7 p.m. was
not the time to commence eating but the time to commence
seating, and there was to be a 4th hour of standing in a line. Not the conditions a $100 event would lead one to expect, and quite a damper of enthusiasm for future Nat Geo Live! events.
The theme of the dinner (I had to stop referring to it as
the event) was
sustainability, which much of contemporary fish consumption obviously is not, and it was hosted by chefs / authors / sustainability-advocates
Casson Trenor and
Barton Seaver and sponsored and supplied by Pennsylvania-based Whole Foods supplier
Genji.
The menu, designed by Genji Executive Chef
Miki Willis, consisted of 7 courses and a (non-paired) selection of 6 beverages.