[Skip to Content]Privacy Policy Back to top
West Palm Beach, Florida 561-659-3880
Fresh Catch Fridays at Revelry w/ Flamingo Seafood
4:00 PM - 11:59 PM Revelry
Date: August 31, 2018 to August 31, 2018
Where: Revelry, 17 South J Street, Lake Worth, Florida, United States, 33462
Phone: N/A
Event Type: Food & Dining
Ticket Price: N/A
Join us on the last friday of the month with Flamingo Seafood for Fresh Catch Fridays with chefs Jamie Mattocks & Charlie Trimarco. Flamingo Seafood is establishing a local seafood cooperative with a seafood market and restaurant in downtown Lake Worth in the next few months but in the meantime you can get to know them and some of their fresh food items at Revelry. Meet us for Happy Hour from 4pm - 8pm when they take over our kitchen and serve fresh local seafood bites. About Flamingo Seafood Sustainable, Traceable, Locally Sourced Seafood We are establishing a local seafood cooperative whose aim is to overhaul the seafood industry in the Lake Worth and South Palm Beach community by creating a supply based, rather than demand based, seafood distribution system. This system uses local fisherman instead of overseas "brokered" and other non-local fish for what will be a restaurant supported fishery movement with the collective consciousness awakening from the top down: from white table cloth, five star restaurants to the fish in fish tacos on taco trucks and, eventually, for direct individual and family consumption. Flamingo Seafood is creating a member-based alternative to buying from old, industrialized seafood supply chains which will, as a direct result, contribute to the longevity of the environmental and coastal ecosystems right off our beaches, in our neighborhoods. It will operate in a similar fashion to the Community Supported Agriculture model developed to provide produce at the height of its season. By buying what's fresh, you will not only be contributing to the greater good, you will also have access to the freshest seafood and carte blanche to provide locally inspired, flavorful cuisine instead of needing to dress up previously frozen, outsourced, or otherwise foreign fish to fit the menu status quo. Additionally, our model gives our partner chefs/members a chance to support the next generation of local commercial fishermen by providing a system