Trash fish. It might not sound appetizing, but Border Grill Executive Chef Mike Minor is betting he can change your mind. The term refers to species we don’t eat much, due to cultural norms (or the unsavory prospect of chowing down on creatures that suck their food off the bottom of the ocean). To open minds and palates, Minor—along with Border Grill founders Mary Sue Milliken and Susan Feniger, RM Seafood owner Rick Moonen, Boston-area chef Michael Leviton and Kuma Snow Cream owner Jet Tila—will host a dinner Monday night focused on under-recognized but sustainable seafood.
Though most trash fish is edible, little of it makes it to the dinner table due to supply chain issues and diner reluctance. This event aims to change the latter, highlighting sturgeon, squid and scorpionfish in a parade of seafood seemingly more at home on the Island of Misfit Toys than on a menu.
“This trash fish dinner is the first of its kind in Las Vegas,” Minor says. “It’s essential in the fight for sustainable seafood that people try other species, so we’re making it easy. It’s a one-of-a-kind culinary treat that will not disappoint.”
The family-style dinner will include four or five courses with cocktail pairings for $125, with all proceeds going to benefit Chefs Collaborative. Reserve your spot at chefscollaborative.org and be the first among your friends to eat scorpionfish!
Trash Fish Dinner July 22, 6:30 p.m., $125. Border Grill, 632-7403.