Join us at sustainable seafood-centric restaurant Local Ocean Seafoods for a a seaweed-focused 5-course pre-fixe dinner with Local Ocean Executive Chef Enrique Sanchez-Rodriguez and guest chef Luis Cabanas, the former Executive Chef at Paley's Place.
In addition to the chef powerhouse collaboration, representatives from the OSU Sea Grant Extension will attend the dinner and present on their recent frozen fish study. This study of 146 consumers, funded by a grant from the National Fish and Wildlife Foundation, found that while those surveyed said they buy more fresh than frozen seafood, results from blind taste tests showed that they perceived the quality of frozen as superior to fresh in many instances. Advantages of the freezing process allow community-based fishing businesses to avoid the volatility inherent in the fresh-fish market, extend the shelf life of their catch, reduce waste, lower carbon emissions, and deliver what seafood eaters are demanding: delicious food.
A portion of the proceeds from this dinner will be donated to Central Coast Food Web, to help further its mission to make it easier for people to find and buy local produce, meat, and seafood.
Wine pairing available at an additional cost.
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Winter Waters Dinner at Local Ocean Seafoods is sold out.