Chef Kerry Heffernan Brings Sustainable Seafood to The Daily Meal (Slideshow)

Kerry Heffernan

Jane Bruce

Chef Heffernan explains his concept of sustainable ingredients to guests.

Montauk Oysters

Jane Bruce

The oysters from Montauk were freshly caught and juicy.

Montauk Shellfish Company

Jane Bruce

The folks from Montauk Shellfish Company talk about their oysters.

Tonight's Menu

Jane Bruce

Heffernan shows off a plate of porgy in front of the night’s extensive menu.

Bluefish Wings

Jane Bruce

Looking at these bluefish cheeks and collars, we could have sworn they were chicken wings.

Tequila Grapefruit Drink

Jane Bruce

Guests took part in this grapefruit-lime tequila libation.


Crab Tomato Crostini

Jane Bruce

For this crab tomato crostini, chef Heffernan caught the crab himself.


Grits

Jane Bruce

Here are some Southern-style grits topped with Italian coppa.

Porgy

Jane Bruce

For a while, Heffernan said, people were afraid to touch porgy, but here he provides a refreshing porgy crudo salad.

Bigeye Tuna

Jane Bruce

The seared bigeye tuna with lovage and garden pepper compote was a big hit.

Mallard Duck

Jane Bruce

This mallard duck is smaller than most Long Island duck species, and therefore more tender and flavorful.

Whelk Shell

Jane Bruce

This carnivorous whelk was most likely 35 or 40 years old when it was caught.

Whelk Broth

Jane Bruce

Whelk makes for some rich, briny clam broth, especially in old age.  

Jars by Dani

Jane Bruce

The night was capped off with some cupcakes in a jar brought by Jars by Dani.