There is no better location to enjoy the company of a fishmonger and stellar chefs who have a passion for sea creatures than an ocean front room. The Marine Room was the perfect choice for the San Diego Bay Wine & Food’s Ocean to Table luncheon.
Invited to participate were a few of host Chef Bernard Guillas’ local, fish fanatic, friends and a master sommelier who joined us off the wings of a flight from France’s wine region. The lineup included the following sea creature chef advocates:
Andrew Spurgin – event Architect and Executive Chef, Andrew Spurgin, LTD
Amy DiBiase – Executive Chef, Tidal at Paradise Point
Jason Knibb – Executive Chef, Nine-Ten
Rob Ruiz – Executive Chef, Land & Water Company
Jason McLoed – Executive Chef, Ironside Fish & Oyster Bar
Ron Oliver – Chef de Cuisine, Marine Room
Bernard Guillas – Executive Chef, Marine Room
Each guest chef along with Fishmonger, Tommy Gomes of Catalina Offshore, spent a few minutes describing their dish and passion for seafood. Guests learned about current concerns with types of fish being served and over-fished, ways to explore and what is important in eating responsibly caught seafood.
Each of these San Diego locals has been advocating for our oceans and the creatures within by encouraging their audiences to source properly and eat a variety of different seafoods, not just the most familiar. Get out there and try something new, know your source San Diego. We have a plethora of resources in San Diego to get information to be knowledgable about our choices for home and eating out.
What are some of your favorite seafood restaurants to frequent now?