Aquarium of the Pacific invites the public to savor sustainable seafood chowders
prepared by local chefs while learning about local and responsible seafood choices
WHAT: Savor sustainable seafood chowders as chefs compete to create the best dish at the Aquarium of the Pacific’s annual Best of the West Chowderfest. Presented by the Aquarium’s Seafood for the Future program (SFF), Chowderfest will feature award-winning chefs who will work to redefine chowder in a SoCal style, using fresh and local sustainable seafood. Guests can delight in daring chowders prepared with well-managed California seafood, including urchin, spiny lobster, spot prawns, rock crab, Kellet’s whelk, Carlsbad Aquafarm mussels, local produce from Weiser Family Farms, and more. “The Best of the West Chowderfest is not only a celebration of sustainable local seafood, it is also an adventurous cooking challenge,” said Kim Thompson, Aquarium of the Pacific Seafood for the Future program manager.
Take the chowder challenge:
- · Sample one-of-a-kind seafood chowders created by award-winning local chefs with local sustainable seafood.
- · Cast your ballot for the best chowder of the day and become eligible for a variety of prizes.
- · Learn more about local seafood, fishermen, and farmers.
WHEN: Saturday, March 9, 2013, 11:00 a.m. – 3:00 p.m.
WHERE: The front lawn of the Aquarium of the Pacific, 100 Aquarium Way, Long Beach, CA 90802
COST: $10 for public, $8 for Aquarium members (does not include Aquarium admission)
A discounted ticket package including admission to Chowderfest and the Aquarium
is available for $29.95 for adults, $19.95 for children (3-11), and
FREE for children under 3.
WHO: Participating chefs include:
- · Chef Brian Hirsty, Bluewater Grill
- · Chef Peter Lehmar, Gladstone’s Long Beach
- · Chef Robin Higa, Market Broiler
- · Chef Curtis Mar, Parkers’ Lighthouse
- · Chef Paul Buchanan, Primal Alchemy
- · Chef Arthur Gonzalez, Roe
- · Chef Rosie Romo, SAVOR…
- · Chef Michael Poompan, Sip Lounge/Renaissance Hotel Long Beach
Other participants include: A Sustainable Kitchen, The Growing Experience, The Culinary Liberation Front, FishWatch, The Fish Contamination Education Collaborative, Edible Westside, and more.
INFO: (562) 590-3100 or http://www.aquariumofpacific.
SFF: The Aquarium’s SFF program is a nonprofit seafood advisory program made possible by Pacific Life Foundation and SAVOR…Long Beach. Educational partners include the National Oceanic and Atmospheric Administration’s FishWatch and the Fish Contamination Education Collaborative. Consumers can find responsible seafood dishes and featured local seafood selections at the following SFF partner restaurants: Bluewater Grill (Newport Beach, Redondo Beach, and Tustin); Parkers’ Lighthouse, SlapFish, Gladstone’s Long Beach, and more; as well as seafood retailers such as Santa Monica Seafood. SFF is also working with Santa Barbara Community Seafood and the Dory Fleet Fish Market in Newport Beach as well as community groups such as the Culinary Liberation Front and Commercial Fishermen of Santa Barbara to promote local seafood. The public can look for SFF sustainable cooking demonstrations, hosted dinners, and the complete partner list by visiting seafoodforthefuture.org.
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