Santa Barbara Maritime Museum will hold cooking demonstrations and tastings
When: Wednesday, Oct. 2, 2013, 7 p.m.
Where: S.B. Maritime Museum, 113 Harbor Wy., #190, Santa Barbara
Cost: $20 - $75
Age limit: Not available
The Santa Barbara Maritime Museum is in its early planning stages for its second annual Maritime Tastings series. Fishermen and seafood producers will give a short presentation on how they harvest fresh seafood, followed by a presentation by scientists/experts on the catch, and a demonstration by local chefs on how to prepare each item.
Rock Crab will be featured on October 2nd, with presentations by a local crabber, marine biologist and Chef James Sly of Sly’s Restaurant in Carpinteria.
Uni will be featured on October 16th, with presentations by a local uni fisherman, marine biologist and chef.
Oysters will be featured on October 23rd, with presentations by local mariculturalists, Bernard Friedman (of Santa Barbara Mariculture) and Doug Bush (of Cultured Abalone), biologists Dr. Getchen Hofmann and Dr. Morgan Kelly of UCSB’s Hofmann Laboratory, and Chef Michael Hutchings of Michael’s Catering.
Each presentation will also feature tastings from local wineries and businesses. Guest appearances will be made by SBMM’s partner organizations, the Ty Warner Sea Center and Community Seafood, to discuss sustainable seafood events and efforts. For ticket information please contact the Museum Store.
This series is being held in collaboration with the American Institute of Wine and Seafood and the Ty Warner Sea Center, and these events are part of Santa Barbara’s Convention and Visitor’s Bureau’s Epicure promotion. On October 10th the Ty Warner Sea Center will hold their annual Sensational Seafood Event on Sterns Wharf (not included in the Maritime Museum series).
Event posted Sept. 25, 2013
Last updated Sept. 25, 2013