Madison Park Conservatory hosted a sustainable seafood dinner on Monday night featuring the Pike Place Fish cookbook. The dinner consisted of five delicious courses including an oyster on the half shell, salmon tartar, spring pea gazpacho, seared salmon with seagrass and olive oil gelato for dessert. They used two types of salmon (Copper River salmon and Washington Marbled King) and prepared them exactly the same way, presented them both on our plate, and we got to compare the two to see which we liked better. While both were amazing, the Copper River was my favorite. Such a fun night out and everyone who went got a cookbook to take home. They are going to be doing this series all summer long with the next one being a paella party on July 29th.