What started within the Cooks Confab as a fishy notion to educate San Diegans about sustainable seafood has spawned San Diego’s first Fish! — A Week of Sustainable Seafood. From May 31 through June 6, the Cooks Confab and its partners, Passionfish.org and Slow Food Urban San Diego, will lead San Diego toward more responsible seafood consumption, through educational events, specialty fish menus in restaurants throughout the county, and culminating in a signature dining event at 1500 Ocean restaurant.
“Americans, and especially San Diegans, want to know they are making the right food choices these days, and Sustainable Seafood Week will bring them all they need to know about making responsible decisions when choosing to eat seafood.”
Fish! Events:
May 31-June 6: Fish! Food Cooks Confab sponsors a week of Prix Fixe Sustainable Seafood menus at all their restaurants. This event is open to like-minded San Diego County dining spots, as well. Educational materials will be presented to all the guests who order from the menu.
Tuesday, June 1: Fish! Facts: Appetizer reception hosted by chefs Trey Foshee of George’s California Modern and Andrew Spurgin of Waters Fine Catering, Cooks Confab, and Slow Food Urban San Diego. Featuring Cooks Confab chefs, guest chefs, a short lecture by world renown marine ecologist Jeremy Jackson and showing of End of the Line, a documentary that examines the firsthand effects of the global love affair with fish as food that premiered at last year’s Sundance Film Festival. Location and time pending.
Sunday, June 6: Fish! Forum and Fish!: Cooks Confab and Passionfish.org present a Socratic dialogue with a variety of viewpoints revolving around fisheries for the future, hosted by the Hotel Del Coronado. This event precedes Fish! reception and dinner at the hotel’s signature restaurant, 1500 Ocean, hosted by chef de Cuisine Brian Sinnott. A total of 150 tickets are available at $125 each and a portion of ticket sales will be donated to Slow Food San Diego. Reservations can be made by calling 619/522-8490.
About Cooks Confab: What began as a few local chefs casually chatting over food and drinks has now evolved into Cooks Confab, a group of San Diego’s most innovative chefs sharing their culinary talents with San Diegans by hosting stylishly fun grand scale dinner parties. A progressive concept that changes venues with each event, each of the now 15 chefs involved takes a turn hosting at their venue, bringing his or her own distinct flavor to the chosen theme or central ingredient. At the core of the group is a like-minded passion for food and deep respect for the way in which it is grown, raised, prepared and ultimately served. (www.cooksconfab.com)
