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Whole Fish with Vinny Deledda

  • Engine Room 14 Holmes Street Mystic, CT 06355 (map)

Nose to tail…and fin. You’ve heard of whole animal butchery, now see how the concept applies to the bounty that we fish from local waters. Fisherman Vinny Deledda will educate us on how to make the most of a fish, from butchering to storing to dry aging, as we enjoy a fish-centric menu like you’ve never seen.

$85 plus CT sales tax & gratuity 
includes a multi course menu with drink pairing.

Sunday, November 24, 5:30pm at Engine Room

Please note:

DIETARY RESTRICTIONS

- Please alert us of any dietary restrictions or food allergies UPON BOOKING at events@85thdaygroup.com

SEATING

- If you'd like to be seated with other attendees, please inform us UPON BOOKING at events@85thdaygroup.com, otherwise, you'll be seated at random with new friends!

MEDIA

- By purchasing a ticket to an 85th Day Group event, you are granting 85th Day Group permission to use your likeness in a photograph, video, or other digital media in any and all of its publications, including web-based publications, without payment or other consideration.

Earlier Event: November 16
Hungry with author Jeff Gordinier
Later Event: December 8
Wild: Cider + Game