Chef Kerry Heffernan Brings Sustainable Seafood To The Daily Meal (Slideshow)
Chef Heffernan explains his concept of sustainable ingredients to guests.
Montauk Oysters
The oysters from Montauk were freshly caught and juicy.
Montauk Shellfish Company
The folks from Montauk Shellfish Company talk about their oysters.
Tonight's Menu
Heffernan shows off a plate of porgy in front of the night's extensive menu.
Bluefish Wings
Looking at these bluefish cheeks and collars, we could have sworn they were chicken wings.
Tequila Grapefruit Drink
Guests took part in this grapefruit-lime tequila libation.
Crab Tomato Crostini
For this crab tomato crostini, chef Heffernan caught the crab himself.
Grits
Here are some Southern-style grits topped with Italian coppa.
Porgy
For a while, Heffernan said, people were afraid to touch porgy, but here he provides a refreshing porgy crudo salad.
Bigeye Tuna
The seared bigeye tuna with lovage and garden pepper compote was a big hit.
Mallard Duck
This mallard duck is smaller than most Long Island duck species, and therefore more tender and flavorful.
Whelk Shell
This carnivorous whelk was most likely 35 or 40 years old when it was caught.
Whelk Broth
Whelk makes for some rich, briny clam broth, especially in old age.
Jars by Dani
The night was capped off with some cupcakes in a jar brought by Jars by Dani.