The Oceanaire Seafood Room celebrates Chilean “Month of the Sea”

The Oceanaire Seafood Room Executive Chef Rob Klink has partnered with nationally renowned Chilean Chef Pilar Rodriguez to offer Chilean seafood dishes, products and wines in celebration of “The Month of the Sea,” a national Chilean holiday celebrated in May, in which the country’s abundant varieties of fish and shellfish are showcased.

“Chile is home to some of the most flavorful seafood in the world and the country adheres to strict environmental regulations and quality production which is of course attractive to us in our quest to only serve the best seafood,” said Chef Klink. “The country produces both comfortably familiar seafood like salmon and king crab and more unique adventurous offerings like red abalone and conger eel.”

Red abalone has a buttery texture and is very sweet and tender like a calamari steak with the lingering, subtle shellfish flavor similar to oyster or crab. Conger eel is often fried, used in stews and as a base for chowders, its meat is white, firm and moist and it has a delicate and soft flavor. Chile’s famous king crab is captured in the wild by artisan fisherman, and its meat is sweet, mild and moist. Chilean snow crab has a sweet, delicate taste similar to king crab. Chilean olive oil will also be showcased during the Chilean ‘Month of the Sea’. Due to special geographical conditions and sophisticated production technologies, Chile has become renowned for its excellent quality olive oil, which has received the “Lion of Gold,” three times for a Master in the Olive Oil Industry.

During May, Oceanaire will feature classic Chilean preparations as well as new American preparations of the country’s seafood. Oceanaire’s menus will change daily, with varying preparations including, Red Abalone in White Wine Sauce, Snow Crab and Fennel Salad with Orange Vinaigrette, Seared Conger Eel in Olive oil and Merquen and Boneless Salmon Steak, Caramelized Spring Onions in Extra Virgin Olive Oil and a Drizzle of Balsamic Vinegar.

The Chilean wines that will be featured throughout May include: Los Vascos, Sauvignon Blanc 2004; Carmen Winemakers, Chardonnay Reserve 2002; Viu Manent, Viognier Secreto 2005; Ventisquero, Pinot Noir 2003; Odfjell, Carmenère Armador 2004 and Errazuriz, Late Harvest Sauvignon Blanc, 2004.

As Executive Chef of The Oceanaire Seafood Room, Rob Klink brings with him a lifelong education that has made him one of DC’s foremost seasoned seafood veterans. Chef Klink pays very close attention to the latest environmental reports pertaining to seafood and was sought out to submit recipes for The Smithsonian’s Sustainable Seafood Cookbook, “One Fish, Two Fish, Crawfish, Bluefish.” He spends hours each day communicating with seafood purveyors to follow the running of fish locally and around the world to ensure up to 25 varieties of the best and freshest seafood available is secured daily for the restaurant.

Chef Pilar Rodriguez, considered a rising star chef in Chile, obtained her “Diplôme de Cuisine” from “Le Cordon Bleu, l’Académie d’Art Culinaire de Paris.” In the “City of Lights” she studied under Chef Christian Le Squer of the three star Michelin restaurants, Le Doyen. Ms. Rodriguez emphasizes local Chilean ingredients incorporating indigenous products (spices, herbs, fruits, fish, and meats) into her superb creations.

In recognition of culinary excellence, The Oceanaire Seafood Room at 1201 F Street, NW, is a recipient of the DiRoNA Award, and has been invited to cook at the world-renowned James Beard House in New York three times. The Oceanaire Seafood Room has also been recognized for its wine list, and has been awarded the Wine Spectator’s Award of Excellence the past five years in a row. For reservations please call 202-347-2277.