Owner/chef Vincenzo Betulia of the award-winning The French Restaurant on 5^th Avenue South in Naples, a devoted advocate for sustainable seafood, is also dedicated to educating the public on the effects of the red tide organism and eating Florida seafood. Today, he unveiled a sumptuous four-course, Florida-seafood-only menu he crafted that will be served Thursday, January 30, 2020 at his restaurant during a special fundraising dinner with guest speaker Dr. Leanne Flewelling from the HAB (Harmful Algal Bloom) Task Force. “We have a commitment to water quality and our environment,” says Betulia, adding Florida crabs, shrimp, scallops and lobsters, are not affected by the red tide organism and are fine to eat. He cites recent reports from the FWC, that the red tide bloom extends 20 to 30 miles offshore, and most commercial gulf species, including snapper and grouper, are caught 80 to 100 miles out from the shore, meaning they are not at all impacted by the red tide. Menu Local Gulf Shrimp “En Chemise” in the Style of Joel Robouchon Basil Pistou, Pate Bric & Shaved Mimolette Creamy Arborio Risotto, Local Black Grouper, Farmer Mike “Bonita” Squash Blossoms, Garlic Oil & Chervil Local American Red Snapper Florida Kale, Garbonzo Beans, Chorizo & Tomato-Saffron Broth Caramelized White Chocolate Cremeaux Calusa Farms Cherry Bomb Tomatoes, Local Strawberries, Brioche Crumbs & Sea Salt The French Restaurant is located at 365 Fifth Avenue South in Naples. The HAB dinner begins at 7:30 pm and costs $75/person. Reservations are recommended by calling (239) 315-4019.