Last weekend I wrote about our fabulous holiday party held at Brouwerij West in Warehouse No. 9 at the Port of Los Angeles. Due to the overwhelming local response and interest in the new brewery and Crafted, I decided to share another event that I attended at Crafted a little while back. Crafted is right next door to Brouwerij West, located in Warehouse No. 10. The event was the 2nd Annual Sustainable Seafood Expo and Chef’s Table Dinner, hosted by the Cabrillo Marine Aquarium and Friends.
The Expo was designed to help consumers choose the right fish for their dish – one that’s healthy and good for the environment as well. Choosing the right fish can have a positive impact on the marine environment and the Cabrillo Marine Aquarium leads the way in educating local consumers, chefs, and restaurateurs on this topic.
Chefs, Fishermen, Local Experts, and A Real Mermaid were on hand to explain fisheries, habitats, and species management to promote and sustain wild, diverse, and healthy ocean ecosystems that will last long into the future. Ongoing seafood sampling and educational opportunities were available at booths throughout the Expo. The dinner was a stunning al fresco farm-to-table dining experience, featuring locally sourced seafood and seasonal fare prepared by Chef Paul Buchanan of Primal Alchemy.
BROUWERIJ WEST is a SAN PEDRO BREWERY & TASTING ROOM – Brewing Belgian-inspired craft beers in a restored massive WWII- era Warehouse No. 9 at the Port of Los Angeles.
CRAFTED AT THE PORT OF LOS ANGELES is a large-scale permanent handmade artisan marketplace. The classically restored Warehouse No. 10 is home to more than 100 individual artists, crafters and food makers, each presenting their unique handcrafted goods in a vibrant patchwork of shop spaces.
Sustainable Seafood Expo
Savvy Choices for Seafood Lovers
Chef Paul Buchanan
Chef Sam Choy
Spicy Ahi Poke in Aburaage
For the 1st Annual Sustainable Seafood Expo, I had the opportunity to interview “The Godfather of Poke” Chef Sam Choy on sustainability and poke here.
Chef Pete Lehmar
Whole Foods Market
Barramundi in Gazpacho with Bacon, Cilantro, and Sourdough Bread
Chef Bernard Ibarra and Terranea Resort
Roasted Rockfish and Carrot Skewer, Cumin Lime Yogurt, Cilantro
Prime Time Seafood
Best take-away idea from the Expo:
Serve sashimi on a piece on slate over crushed ice. The fish is blissfully cold and pristine!
Chef’s Table Dinner
Chef Paul Buchanan
Tray Passed Appetizers
Kabocha Pumpkin Soup with Smoked Maple Whipped Cream
Best take-away idea from the Chef’s Dinner:
Large Capacity Stainless Steel Airpot to Serve Hot Soup!
Persian Cucumber Cups with Applewood Smoked Wild Alaskan Salmon & Dill Aioli
Red Thai Curry Laughing Bird Shrimp Spoons with Kaffir Lime & Sweet Peppers
Family-Style Sit-Down Dinner
Rustic Breads and Creamy Olive Tapenade
Local Greens, Fuyu Persimmon, Sweet & Spicy Pumpkin Seeds, Shaved Manchego, Balsamic Red Onions, Moscatel Sherry Vinaigrette
Market Catch Paella with Santa Barbara Shrimp, Mussels, and Yellow Fin Tuna
Lemongrass Marinated Black Cod with Red Quinoa, Kaffir Lime, Grilled Scallions
Farmers Market Oven Roasted Vegetable Platters, Seasoned Nicely & Cooked to Perfection
White Peach, Nectarine & Cardamom Cobbler with Toasted Pine Nut Crumbles, Whipped Cream & Mint
The 3rd Annual Sustainable Seafood Expo will take place at CRAFTED at the Port of Los Angeles on Sunday, October 2, 2016. Please visit the Cabrillo Marine Aquarium website here for details as we get closer to that event date.
And be sure to read about our Holiday Party at Brouwerij West in Warehouse No. 9 here: