|Culinary Chair Andrew Spurgin's tasting table|
On Thursday, March 7th, SeaWorld San Diego will host the Sustainable Seafood Gala - a fundraiser to benefit the San Diego Oceans Foundation, bringing together community members, businesses and the fishing and culinary community to educate participants about the best sustainable practices. Join local chefs, breweries, and vineyards at SeaWorld San Diego’s Dolphin Point and Manta Exhibits for a sustainable seafood celebration and educational experience sure to provide something new for both your mind and palate.
Seafood for the Future, 'sustainable seafood' is “seafood that is harvested and/or produced in a manner that minimizes bycatch and impacts on surrounding ecosystems, while maintaining or creating economic viability for those who depend on the industry.”
The gala will feature sustainable seafood tastings prepared by local celebrity chefs; hosted drinks from Ballast Point Brewing and Spirits and Vesper Vineyards; live musical entertainment; incredible silent auction packages; live exotic animal interactions; themed photobooth opportunities; presentation of the Dr. Roger Revelle Perpetual Award; announcement of the Ocean Leadership Award winners, and raffle prizes!
Featured celebrity chef guests include: Culinary Chair Andrew Spurgin of Andrew Spurgin™/Passionfish; Olivier Bioteau of Farm House Cafe; Patrick Dahms of Vela at Hilton Bayfront San Diego; Axel Dirolf of SeaWorld San Diego; Tommy Fraioli of Sea Rocket Bistro; Tommy Gomes of Catalina Offshore Products; Marguerite Grifka of Green Truck; Bernard Guillas of the Marine Room; Ricardo Heredia of Alchemy Restaurant; Nanami Koshiba and Shihomi Borillo of Azuki Sushi; Melissa A. Mayer of Martini Media; Dawn Parks of The Wild Thyme Company; Javier Plascencia of Misión 19 in Tijuana; Jeff Roberto of Sushi on a Roll; Jeff Rossman of Terra American Bistro; and Chad White of Plancha Baja Med.
Tickets for the Sustainable Seafood Gala are $150, include unlimited samples, and can be purchased online.
Sustainable Seafood Week, which will unite restaurants committed to bringing attention to the sustainable seafood movement. Each restaurant agrees to feature a sustainable seafood plate or prix fixe menu and donate a portion of their profits from the dish to support the San Diego Oceans Foundation’s research and marine science education programs.
This week-long event entices diners to try new restaurants and opens up to a whole new world of delicious entrees. Sustainable Seafood Week helps to educate the masses about the importance of supporting businesses that have developed more sustainable solutions to environmental concerns, proving that a simple choice can have a lasting and beneficial impact on the environment. Through this collaborative effort with the culinary community, organizers hope to help educate the public about the importance of making informed decisions when eating seafood.
Seafood for the Future’s seafood recommendations. In addition, any Marine Stewardship Council (MSC) certified seafood is acceptable.
Participating restaurants for Sustainable Seafood Week include Alchemy, Azuki Sushi, Bay Park Fish Company, Brooklyn Girl, Cafe Chloe, Fresco Trattoria & Bar, George's at the Cove, Jsix, Pine House Cafe & Tavern, Rubios, Saltbox Dining and Drinking, Baci Ristorante Italiano, Sea Rocket Bistro, Stone Brewing World Bistro & Gardens, Terra American Bistro, The Fishery, The Red Door, Waters Fine Foods & Catering, and more restaurants can sign up to participate at www.sustainableseafoodweek.org.