Sustainability was a central theme as SBMM hosted two nights of fresh seafood presentations and cooking demonstrations during the month of October Local fishermen and seafood producers gave a short presentation on how they harvest fresh seafood, followed by talks by scientists/experts on the catch, and a demonstration by local chefs on how to prepare each item.
Topics included Shellfish, with presentations on oysters by Chef James Sly of Sly’s Restaurant in Carpinteria , fresh local mussels prepared by Chuck’s Waterfront Grill, and abalone prepared by Chef Michael Hutchings of Michael’s Catering; as well as presentations by local Mariculturist Doug Bush of Cultured Abalone.
On the second evening Michael Hutchings of Michael’s Catering delved into "Finfish," featuring black cod, white seabass, and halibut. Additional chefs included Randy Bublitz of the SBCC School of Culinary Arts, James Sly of Sly’s Restaurant, and Sarah Rathbone of SB Community Seafood. Local fishermen Mike McCorkle and Tony Vultaggio of Santa Barbara Sportfishing Charters spoke about the state of our local finfish industry.
Wine was provided by Deep Sea Winery, Pali Wines, and Jaffurs Wine Cellars, bread provided by D’Angelos, and pastries by Christine Dahl. This series is being held in collaboration with the American Institute of Wine (AIFW) and these events are part of Visit Santa Barbara’s Epicure promotion.