NARRAGANSETT -- July 29, 2003— As seafood goes, flounder filets and tuna steaks are about as basic as it gets. Available at the local market and simple to prepare, these plain-Jane dishes have been dinner-table staples for decades.

Chef Frank Terranova has plans for updating these versatile classics. Terranova, Johnson & Wales University culinary instructor and NBC10’s "Cooking with Class" featured chef, will create and share modern dishes using these age-old species in a lecture-demonstration Wednesday, August 13. The demonstration runs from 6-7:30 p.m. in the Culinary Amphitheater of the Harborside Academic Center on the Johnson & Wales campus. The campus is located off Shipyard Street in Providence. Free parking is available.

"Old-time Seafood for Modern Tastes" is Terranova’s fourth presentation for the Community Summer Lecture Series, which each year explores the wonders of Narragansett Bay and nearby waters. This year’s series investigates modern missions for ancient resources, with talks including past-to-present examination of sea-dwelling creatures, from storybook marine mammals to nightmarish deep-sea denizens, and a back-to-the-future exploration of drugs from the sea. The annual series is sponsored by Rhode Island Sea Grant, URI Cooperative Extension, and the URI Nutrition and Food Sciences program. "Old-time Seafood for Modern Tastes" is cosponsored by Johnson & Wales University College of Culinary Arts.

The lecture is free, but seating is limited, so reservations are required. For reservations, directions, or more information, call the Sea Grant Communications Office at (401) 874-6842, Johnson & Wales at (401) 598-1063, or visit our Web site at http://seagrant.gso.uri.edu/.