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.
Featured Chefs
- 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.