Sustainable Seafood Expo 2016
Chefs, Fishermen, Local Experts and Educators will be 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.
The Cabrillo Marine Aquarium’s Sustainable Seafood Expo 2016 is designed to help consumers choose the right fish for their dish – one that’s healthy and has a positive impact on the marine environment.
On Sunday, Oct. 2 at the Port of Los Angeles, attendees will enjoy cutting-edge seafood samples, chef demonstrations, educational activities, cash bar, wine wall and much more at the 3rd Annual Sustainable Seafood Expo.
Actor Adrian Grenier, co-founder of the Lonely Whale Foundation, advocating ocean health and the wellbeing of marine wildlife, will be the keynote speaker and VIP Dinner host.
- Bernard Ibarra, Terranea Resort
- Tyler Gugliotta, Baran’s 2239
- Dustin Trani, J. Trani’s Ristorante
- Paul Buchanan, Primal Alchemy
- Pete Lehmar, Gladstone’s Long Beach
- Roberto Flores, 22nd St. Landing Seafood Grill & Bar
- Trevor Cook, California Scuba Chef
- Jim Tate, Parker’s Lighthouse
- Jimmy Ng, Harbor College Culinary Arts
Attendees will learn how fish should be caught or farmed and how to lessen the impact on the marine environment by making savvy seafood choices. General admission tickets are $40, use promo code TASTE during checkout here to get an additional $5 discount.
The chefs will be serving their unique seafood samples throughout the event including scallops, mussels, abalone, sablefish (black cod), rockfish, shrimp, calamari, oysters and much more.
A special alfresco VIP Dinner, featuring locally sourced seafood and seasonal fare prepared by Chef Dustin Trani will follow the Expo at 5 PM. See the fabulous seafood-centric menu and purchase dinner tickets here.
Serving California Red Abalone at the Sustainable Seafood Expo, Chef Bernard Ibarra of Terranea Resort will delight the guests with his ever-engaging cooking demonstration. Here he shares his beautiful sous-vide recipe for healthy, sustainable, and ocean-friendly Ocean Rose California Red Abalone from The Abalone Farm in Cayucos, California. The Chef recommends sous-vide as an excellent method for cooking abalone.
Chef Bernard’s Cayucos Abalone Recipe
Braised Cayucos Abalone “Escabeche”
Chorizo Pamplona, Our Garden’s Sofrito
- Baby Abalone, Cleaned and Pounded: 6 each
- Garlic clove, smashed: 1 each
- Spring Onion, white part only: 1 each
- Fresh Thyme leaves: 1 teaspoon
- Rosemary, leaves: ½ teaspoon
- Kelp, dried: ¼ oz.
- Extra Virgin Olive Oi: 1 tablespoon
- Sweet Butter: 1 teaspoon
- Choricero: 1 teaspoon
- Filtered Seawater: 2 oz.
- White Wine, dry: 1 oz.
- Spanish Onion, small, thinly sliced: ½ each
- Garlic clove, minced: 1 each
- Bay Leaf: ½ each
- Black Peppercorn, 1/8 teaspoon
- Spanish Paprika, Pimienton: 1/8 teaspoon
- Thyme leaves: 1/16 teaspoon
- Sherry Vinegar (Jerez): 1/8 cup
- Pickled Guindilla Basque Chile Pepper, sliced: 2 each
- RPV Peninsula Extra Virgin Olive Oil: ¼ cup
- Pitted sliced Terranea Cured Olives (or high quality Olives: 1 dozen
- 1 oz. of diced: Zucchinis, Squash, Spanish onion, Green Bell Pepper, Red Bell Pepper, Tomato
- Extra Virgin Olive Oil: 1 oz., Espelette Powder: ¼ Teaspoon, Sea Salt: to taste
- Garnish: Chorizo Pamplona: 6 thin Slices, Chopped Parsley: 1 teaspoon, Edible Flowers, Abalone shells
Set sous-vide (a) water bath to 185 degrees F.
Place all Sous Vide ingredients in a zip-lock bag, seal bag by carefully immersing bag in cold water, up to the bag’s seal, press air out and close bag.
Immerse sealed bag in water bath for 5 ½ hours.
Escabeche (a): in a sauce pan, over medium heat, heat olive oil. Add Spanish onion, garlic and cook a few minutes until soft.
Add bay leaf, peppercorns, Spanish Paprika, Thyme, Guindilla and mix well. Remove from heat and pan; set aside.
Sofrito: Over medium heat, in a sauce pan, pour olive oil. Add onion, garlic and quickly sauté. Add zucchinis and squash, gently cook two minutes, add green and red pepper; mix well. Add tomato and gently continue cooking for five minutes. Season with Espelette and sea salt. Remove from heat and pan, set aside.
Sous-vide (b): After 5 ½ hours, retrieve abalone bag from water bath. Cautiously open bag and using a kitchen thong, retrieve abalone. Slice and place them on shallow bowl.
Escabeche (b): Over medium heat, in a sauce pan, pour Escabeche marinade. When at the simmering point, add vinegar, olives; mix well and pour in shallow bowl, over abalone.
Cover tightly and place in the refrigerator for about one hour.
Place abalone shells on serving platter or individual plates.
Line shell with Chorizo Pamplona. Spoon sofrito over chorizo. Gently fold abalone mixture and place on sofrito.
Sprinkle with chopped parsley and tastefully garnish with edible flowers.
Sustainable Seafood Expo 2016
Please join us for this important Sustainable Seafood Expo on October 2nd, 2016 from noon to 5 PM at Crafted at the Port of Los Angeles.
General admission tickets are $40, use promo code TASTE during checkout here to get an additional $5 discount.
This is an educational event for the whole family, tickets are $10 for children 12 and under. There will be a special Kids Fish Stick Demo featuring sustainable cod by Chef Rebecca Nehez too.
Seafood Lovers – See you there!