|
Event
Sustainable Seafood Dinner Series
Fans of sustainable seafood, environmentally conscious food trends and generally cool culinary stuff!!!! Join us on Wednesday April 10 for the first dinner in a yearlong series presented by chefs Davin Waite and Anthony Pascale. Over the next twelve months Waite and Pascale will highlight the future of sustainable fishing, farming and aquaculture through six pop-up events held throughout the city. Each event will focus on a different fish or aspect of sustainable seafood interpreted, imagined and put on a plate by the creative minds behind the Wrench & Rodent and Saiko Sushi. Friends, guest speakers and professionals passionate about the cause will help educate and celebrate the future of seafood in an environmentally focused world. And yes, there will be beverage pairings!
Our first diner will feature Mt. Cook Alpine Salmon, affectionately known as Saiko Salmon from the glacial waters of New Zealands South Island. Monterey Bay Aquarium has rated this fresh water farm the worlds first Green salmon farm. We are excited to be joined by Scott Murray, Culinary Director for the farm.
This dinner will take place on Wednesday April 10 at Saiko Sake & Sushi Bar in North Park and start promptly at 6:30pm. Tickets for this event and the entire series can be purchased at Brown Paper Tickets. Due to the nature and seasonality of the cuisine, menus will be planned as close to the day of the events as possible. Not even we know what we are going to do yet!
|
|
 |
LocationSaiko Sake and Sushi Bar
University Ave
San Diego, CA 92104
United States
Categories
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
|
Contact
|
