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.