October 2, 2014 – October 2, 2014
113 Harbor Way, Suite 190
Where: Santa Barbara Maritime Museum, 113 Harbor Way, Santa Barbara, California
What: Enjoy tastings by local Chefs, as well as presentations by Fishermen and Scientists
When: Thursday, October 2 & 23, 2014 at 7 pm
Cost:$25 (SBMM members), $35 (non-members) per tasting
Purchase both tastings: $40 (SBMM members), $60 (non-members)
Register below or call (805) 962-8404 x115
SBMM will be hosting two nights of fresh seafood presentations and cooking demonstrations during the month of October. Local fishermen and seafood producers will give a short presentation on how they harvest fresh seafood, followed by a presentation by scientists/experts on the catch, and a demonstration by local chefs on how to prepare each item.
October 2nd will feature 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; also featuring presentations by Local Mariculturist Doug Bush of Cultured Abalone.
October 23rd will be Finfish, featuring black cod, white seabass, and halibut prepared by Michael Hutchings of Michael’s Catering.
Each presentation will also feature tastings from Deep Sea Winery and Jaffurs Wine Cellars, bread provided by D’Angelos, and pastries by Christine Dahl. Guest appearances will be made by SBMM’s partner organizations. Tickets are $25 for Santa Barbara Maritime Museum and American Institute of Wine and Food members (AIWF), and $35 for non-members. The series of two events can be purchased for $40 for members and $60 for non-members. For ticket information please contact the Museum Store at (805) 962-8404 x115.
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.