The founder of the School of Fish Foundation, Shannon Ronalds, is working to create a positive impact on the seafood industry by educating chefs about sustainable seafood. He had a vision to build the floating dining room and new that plastic 2-Liter bottles could be used as flotation. With the help of a marine engineer and Goodweather Design, they drew up plans for a dining room that floats using 1,672 bottles. The elegant raft was constructed out of reclaimed pinewood. All materials going into and coming out of this floating dining room are renewable, recycled, reclaimed and/or repurposed.
The Dining Room officially opened on July 21st and will continue to serve meals nightly until the end of September (rain or shine). The table can seat twelve people and a seat costs you $215 for a six-course meal, which includes organic and biodynamic wine pairings. The sustainable menu was designed and catered by chef Robert Clark of the well-known C Restaurant. The seafood menu is subject to change according to availability of ingredients, as any fine sustainable restaurant’s menu should.
The designer dining room features fine china, crystal glassware, intimate lighting, soft music, and of course, excellent views of the water. The initiative is part of a summer-long awareness and fund raising campaign that seeks to gain public support and positively affect the sustainable seafood supply chain while rewarding and promoting the work already in motion.